Low-Carb Pumpkin Spice Fat Bombs recipe
All Recipes Best RecipeIngredients
- 1 (13.5 ounce) can coconut milk ¼ cup coconut oil ¼ cup pumpkin puree 1 tablespoon pumpkin pie spice ¼ teaspoon monkfruit sugar substitute ¼ teaspoon sea salt
Nutrition Info
- 105.5 caloriescarbohydrate: 1.7 gcholesterol: : -fat: 11.4 gfiber: 0.6 gprotein: 0.7 gsaturatedFat: 10 gservingSize: -sodium: 53.4 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Pumpkin Spice Fat Bombs
Directions
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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.