The seasonal flavor of my cinnamon fat bombs is here — and these pumpkin spice fat bombs are simply irresistible. If you love pumpkin, I highly recommend making these as an anytime snack. They’re a great source of healthy fats, contain no added sugar, are very satisfying, and are keto-friendly. My whole family can’t get enough.
Special thanks to my sister for suggesting a pumpkin version while we were in Las Vegas working at Toast Society together. The change from the original recipe is minimal: swap the cinnamon for pumpkin pie spice and you’re set. The ingredient list follows below.
Note: collagen peptides are optional — you can omit them if you don’t have any. I haven’t tested many substitutions, so I can’t advise on alternatives. For reference, I usually eat one or two at a time.
Pumpkin Spice Fat Bombs
Ingredients
- 3 tbsp melted coconut butter/manna
- 3 tbsp MCT oil
- 2 tbsp melted ghee (I prefer Fourth & Heart’s Madagascar Vanilla Bean ghee)
- 2 scoops collagen peptides
- 1 tsp vanilla extract
- 3/4 tsp pumpkin pie spice, (or mixture of cloves, ginger, nutmeg, cinnamon)
- 2 tbsp coconut flour
- 2/3 cup almond flour
Instructions
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Melt the coconut butter/manna and ghee. Combine them in a medium bowl with the MCT oil and vanilla extract.
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Stir thoroughly, then mix in the pumpkin pie spice, collagen peptides (if using), coconut flour, and almond flour until a uniform dough forms.
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Place the bowl in the freezer for about 5 minutes, or until the mixture firms up slightly and is easy to scoop.
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Use a cookie scoop to portion the chilled dough onto a flat surface. If desired, lightly dust the tops with extra pumpkin pie spice. Store the fat bombs in an airtight container in the freezer.