These fat bombs are simple to whip up, and are a delicious low-carb treat for autumn. They also work if you are on a keto diet. Store in an airtight container in the freezer for up to 3 months. These taste best if you let them sit out at room temperature for 5 minutes (from the freezer) before serving.

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Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
9 hrs
total:
9 hrs 15 mins
Servings:
12
Yield:
12 fat bombs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chill coconut milk in the can overnight so the cream floats to the top and solidifies.

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  • Open the can and carefully remove the coconut cream from the top with a spoon; you should have about 3/4 cup. Reserve the watery liquid at the bottom for another use.

  • Melt coconut oil in a saucepan over low heat until liquid.

  • Combine coconut cream, coconut oil, pumpkin puree, pumpkin pie spice, monkfruit sweetener, and salt in a bowl. Blend with an electric mixer until well combined.

  • Scoop tablespoon-sized dollops of the mixture onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or allow to set in the refrigerator for at least 4 hours.

Cook's Notes:

You can use any other sweetener instead of monkfruit powder.

You can use an immersion blender, stand mixer, or food processor to blend the ingredients instead of an electric mixer.

Editor's Note:

Nutrition data for this recipe includes the full amount of coconut milk. The actual amount of coconut milk consumed will vary.

Nutrition Facts

106 calories; protein 0.7g; carbohydrates 1.7g; fat 11.4g; sodium 53.4mg. Full Nutrition
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