The seasonal flavor of my cinnamon fat bombs is back — and these pumpkin spice fat bombs are pure bliss. If you love pumpkin, these are perfect as an anytime snack. They deliver satisfying, healthy fats with zero added sugar and fit nicely into a keto lifestyle. My whole family can’t get enough.
Thanks to my sister for suggesting a pumpkin version while we were in Vegas working at Toast Society. The recipe stays simple — essentially the same as the original with pumpkin pie spice swapped for straight cinnamon. Below are the ingredients and instructions to make about 10 balls. The collagen is optional if you don’t have it. For reference, I usually eat one or two at a time.
Pumpkin Spice Fat Bombs
By Rachael DeVaux
Servings: 10 balls
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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 together. Pour into a medium bowl and add the MCT oil and vanilla extract.
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Stir thoroughly, then mix in the pumpkin pie spice, collagen (if using), coconut flour, and almond flour until a dough forms.
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Place the mixture in the freezer about 5 minutes, or until it firms slightly so it’s easy to scoop.
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Use a cookie scoop to portion the dough onto a flat surface, sprinkle each ball with additional pumpkin pie spice if you like, then store in an airtight container in the freezer.
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