LOW-CARB PUMPKIN SPICE FAT BOMBS
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.
Provided by Kara Ceschini
Time 9h15m
Yield 12
Number Of Ingredients 6
Steps:
- Chill coconut milk in the can overnight so the cream floats to the top and solidifies.
- 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.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 1.7 g, Fat 11.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 10 g, Sodium 53.4 mg, Sugar 0.2 g
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