Pumpkin Cheesecake Fat Bombs Recipe
Ingredients
- 8 oz cream cheese softened
- 1/2 cup pure pumpkin puree with no sugar added
- 1/2 cup powdered swerve
- 1 tsp pumpkin pie spice
- 1/2 cup coconut flour or almond flour whichever you have on hand because this will help to create a thick batter to roll
- 1 cup of crushed pecans
Instructions
- In a large bowl, mix cream cheese and pumpkin puree until smooth. Add in swerve and pumpkin spice. Fold together.
- To a large plate add flour of choice and crushed pecans, gently toss together.
- Take a tablespoon of cheesecake mixture and roll into a ball, gently coat with flour and pecan mixture. Put on a baking sheet and refrigerate for one hour.
Nutrition
Serving: 1fat bomb | Calories: 87 | Carbohydrates: 3.5g | Protein: 1.8g | Fat: 7.8g | Fiber: 1.5g | Sugar: 1.3g | Net Carbs: 2g
Nutrition facts are provided as a courtesy.
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