It's FALL YA'LL and you know what that means....'tis the season for Pumpkin ERRRTHANG! Today, I'm sharing a delicious recipe for Halloween/Pumpkin Cheesecake FAT BOMBS for The Cupcake Diaries '30 Days of Halloween' series.
Don't let the name fool you, fat bombs are a tasty option for anyone following a LCHF or Keto-adapted diet. They're packed with healthy fats and delicious flavors. If you haven't had one before, you're going to enjoy making - and eating these. You may remember I mentioned my new way of eating earlier this year (which has REALLY paid off in a major ways....more on that in another post).....A few weeks ago when I signed my crazy self up to participate in the series and share a Halloween recipe....I didn't take into account that Halloween = Sugary treats. Welp.... in short, I have kicked sugar to the curb (sorta - yet another story for another post) so, after I realized what I'd done, I was sort of kicking myself. How can I, who no longer indulges in sugary snacks, share a sweet Halloween recipe? Well, I soon had a moment of clarity and it suddenly occurred to me; I can easily share a sweet treat with ya'll....and it can be healthy!
Funny thing....growing up I NEVER liked pumpkin anything, in fact, Pumpkin anything wasn't really a 'thing' back then.....unless it was Pumpkin Pie, Pumpkin Bread....oh, wait - I did love me some PUMPKIN SEEDS and PUMPKIN PICKING - but that was probably my limit. Honestly, I was (and kinda still am) a sweet potato girl. However, these days, with all things pumpkin popping up errrrwhere, I have come to adopt a love for all the pumpkin things.....so, this is how we arrived at Pumpkin Cheesecake Fat Bombs
I created this treat based on a few Fat Bomb recipes I've seen around the web and adapted the filling from a Spiced Pumpkin Cheesecake I've made before.....follow along.....
To start, melt 85% Dark Chocolate with Coconut Spread (you can also use coconut butter). I personally LOVE the chocolate brand, Moser Roth that can be purchased at Aldi. It has a great snap when you bite into it and the flavor lingers on your palette! Once the mixture is melted over a double boiler, you can drizzle about a tablespoon of it into teeny mini muffin cups and refrigerate for about 10 minutes!
This filling is super simple to make. The mixture is pretty much a one-bowl deal. Melted grass-fed butter (I like Kerry Gold), coconut oil and cream cheese start things off and then mix in pumpkin puree, pumpkin spice mix, sweetener, vanilla, and pecans. You can use canned puree or make your own. Also, if you don't want to use a low carb sweetener, add sugar or honey....I'm not a sugar Nazi....not trying to steal anyone's joy....I'd say about 2-4 tbsp of either - to taste - should suffice. I recommend adding the sugar or honey in with the melted butter before adding the puree and other ingredients.
For some weird reason, there wasn't ANY Pumpkin Spice Mix on the supermarket shelves when I was shopping for this recipe. It could be that I wrote this post a few weeks before it was officially 'Pumpkin Spice Season' and the stores simply didn't have any. So, I shopped my pantry instead. I blended my own spice mix by adding fresh ground nutmeg, cloves and allspice to 1 tbsp each of ginger and 2 tbsp of Cinnamon with a pinch of salt. I had to bust out my trusty muddler to grind up everything, but you can always use a spice grinder if you have one on hand.....I didn't.....and it worked out fine.
If you're allergic, I'm sure I don't have to convince you that you don't need to add the pecans.....but if you aren't and you love them....have at it!
Once all the ingredients are mixed just put a heaping spoonful of mixture into the refrigerated cups. They should stay cool as the chocolate ones tend to melt. If you prefer to not make these with the chocolate cups, you can add the mix to snack cups. Be sure to refrigerate these again for at least 30 minutes prior to serving. They can stay refrigerated for up to 24 hours. If not serving right away or for a few days, it's a good idea to place them in an airtight container and freeze them. These keto-friendly fat bombs are a delightful treat and can be enjoyed a little at a time if kept frozen.
Print Recipe for Pumpkin Cheesecake Fat Bombs
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Thanks to Alli of the Cupcake Diaries for inviting me to join in on this fun this year. You can view more delicious recipes and get printables from the 30 of Days Halloween series. Be sure to follow along and use the hashtag #30DaysofHalloween.
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