Free Pumpkin Spice Fat Bomb Recipe

Calling all pumpkin spice fans! These Pumpkin Spice Fat Bombs are the perfect Fall treat for anyone living a ketogenic lifestyle. They provide just the right amount of sweetness with no added sugar!


  • 8 oz cream cheese, softened
  • 1/3 cup almond butter
  • 2 tbsp pumpkin puree
  • 1/3 cup powdered erythritol, such as Swerve
  • 1 tsp pumpkin pie spice
  • Optional: 1/2 cup crushed pecans for rolling


  1. Line a baking sheet, that fits in your freezer, with parchment paper.
  2. Combine all ingredients, except pecans in a bowl. Beat with an electric mixer until well combined. Place in the refrigerator to firm up for about 10-15 minutes.
  3. When firm enough, roll the batter into 12 balls, roll in crushed nuts (if desired) and place on the prepared baking sheet. Transfer the sheet to the freezer and allow to firm up, about 20 minutes.
  4. Store leftovers in an airtight container or ziplock bag in the freezer. Let sit at room temperature for about 5 minutes or until soft enough to eat.


  • You may substitute peanut butter or sunflower seed butter for the almond butter, if you like.
  • You may roll the fat bombs in crushed walnuts, if you prefer.
  • If looking for brand recommendations, we love Swerve brand erythritol and Farmers Market Pumpkin!
  • This recipe makes approximately 12 fat bombs, making one serving of 2 fat bombs.

Prep Time: 40 minutes

Servings: 6

Macros: Fat: 21.2g | Total Carbs: 12.7g | Fiber: 1.7g | Sugar Alcohols: 8g | Net Carbs: 3g | Protein: 5.5g | Calories: 229