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Pumpkin Roll Fat Bombs Recipes
Macros per serving:
• 50 Calories
• 5g of Fat
• 1g of Protein
• 0.5g of Net Carbs
Servings Prep Time
24 20minutes
Servings Prep Time
24 20minutes
Ingredients
Fat Bomb Ingredients
Cream Cheese Drizzle Ingredients
Instructions
  1. To make the pumpkin roll fat bombs, beat the cream cheese in a medium mixing bowl until light and fluffy.
  2. Add the almond butter, monk fruit sweetener, and pumpkin puree.
  3. Beat until smooth and well combined then beat in the pumpkin pie spice and vanilla extract.
  4. Chill for 30 minutes until you can roll the mixture into balls.
  5. Pinch off pieces of the fat bomb mixture and roll into balls – you should get about 2 dozen.
  6. Place the balls on a parchment-lined tray and freeze for 45 minutes.
  7. To prepare the drizzle, beat the cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until smooth and well combined.
  8. Drizzle the mixture over the fat bombs with a spoon and chill until set.
  9. Dust with ground cinnamon to serve.