4.1 from 10 votes
Chockfull of healthy fats and plant-based protein, these Pumpkin Pie Ketogenic Fat Bombs are dairy-free, gluten-free and Paleo, making them the perfect energy-giving snack, breakfast and even dessert! 
Pumpkin Pie Ketogenic Fat Bombs (Paleo)
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Chockfull of healthy fats and plant-based protein, these Pumpkin Pie Ketogenic Fat Bombs are dairy-free, gluten-free and Paleo, making them the perfect energy-giving snack, breakfast and even dessert! 

Course: Snack
Cuisine: American
Keyword: fat bombs, keto pumpkin fat bombs, pumpkin fat bombs, pumpkin keto fat bombs, pumpkin pie fat bombs, pumpkin spice fat bombs
Servings: 6 servings
Calories: 168 kcal
Author: Kate Kordsmeier
Ingredients
  • 1/2 cup organic canned pumpkin
  • 2 tablespoons grass-fed gelatin
  • 1/4 cup organic coconut butter melted
  • 2 tablespoons organic coconut oil melted
  • 2 tablespoons organic pumpkin pie spice
  • 2 tablespoon organic maple syrup
  • 1 scoop Amazing Grass Protein Superfood Original Flavor
Instructions
  1. In a high-powered blender, add all ingredients. Blend until smooth.
  2. Pour into silicone ice cube molds (I recommend these) and freeze for 1 hour.
  3. Pop the fat bombs out of the molds when ready to eat. Serve and enjoy.
Recipe Notes

To store, simply put the fat bombs into an airtight container and keep in the fridge for up to 7 days. You can also store them in the freezer for up to 1 month.

Note: maple syrup is not Keto, so if you follow a strict Keto diet, swap it out for a different Keto sweetener of your choice (like yacon syrup or Lakanto syrup).