I am not sure about you, but for me, when the fall season finally arrives, one of my top priorities is decking out the house in everything fall and adding “pumpkin” to everything! I am definitely that annoying person who starts decorating way too early for everything and is way too “extra” when it comes to getting into the spirit of things. (Sorry, NOT SORRY!) What can I say… I love the holidays!
If you haven’t checked out my post yet about the “pumpkin” Trader Joe’s dinner I made for my husband last year, check it out here. This year however, is quite different, as I have decided to join the bandwagon and start a “keto” diet/lifestyle. I am planning on writing about it in the next couple months and sharing my journey with you all; stay tuned! Since, I decided to start this new program at the beginning of fall, I was sort of disappointed that I most likely would be missing out on all my “pumpkin” favorites, that I look forward to every year… pumpkin pie, pumpkin spice lattes…. Pumpkin pasta…the list goes on and on.
With that, I was inspired to fulfill my pumpkin addiction as well as stay true to my keto diet. I started to learn about keto fat bombs and began my research and my cooking experimenting… this basically is me testing things and making my husband be my guinea pig. This all led me to creating what I like to call: “Pumpkin Spice Keto Fat Bombs”, which not only were delicious, it also fulfilled my cravings for a pumpkin dessert. As promised, I also decided to be “extra” and find a pumpkin mold to make them in, which I think are just adorable! Note that if you find larger molds, you most likely will need to cut the “fat bomb” in half to equate to the amount of carbs you want them to be. I am so excited to share this recipe and I hope you enjoy them!
- 8 oz of softened cream cheese
- 2 tbsp of pumpkin puree
- 1 tsp of pumpkin spice
- 2 tsp of vanilla extract
- 2 oz of erythritol sugar substitute Swerve
- 2 cups of heavy cream
- A candy mold – any type. I used the pumpkin candy mold below, but if you don’t have one you can use a muffin tin.
- Place cream cheese, pumpkin puree & erythritol in a bowl (with hand mixer) or your Kitchen Aid and mix until texture is smooth.
- Add heavy cream and mix for 3-5 minutes or until the mix is thick and has peaks.
- Place the mixture in a ziplock bag and cut corner.
- Use the ziplock bag to pour all the mixture into each candy mold.
- Place in freezer for 2 hours.
- To know that they are finished, you just need to make sure that they are firm enough to be held. Having a candy mold makes it a hundred times easier to take out, as you just pop them out. If you use a muffin tin, you may need to use a butter knife to pull them out.
“People who love to eat are always the best people.” Julia Child