Pumpkin Cheesecake Fat Bombs Recipe
Servings: 20 fat bombs
Calories: 87kcal
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.