Mini Low Carb Pumpkin Pie Bites!
If you refuse to believe pumpkin season is over, we’re here to help! We thought we had posted our last pumpkin recipe (Pumpkin Pecan Tartlets for Thanksgiving) but we had to squeeze another one in! Yes, it may be December, but we had some pumpkin left that we couldn’t let go to waste. After all, shouldn’t pumpkin season be all year round? You know you are craving that pumpkin spice in the springtime, just like us…
Since we didn’t make the classic pumpkin pie this year, we decided to channel its flavors and create a fat bomb recipe. Fat bombs are an awesome part of a keto diet that give you a super boost of energy whenever you need it. When in ketosis, your body will use fat as fuel which means that you need to consume enough fats to keep your body running. Pop a delicious fat bomb in your mouth and you will instantly get the energy you need to get through the day!
These little pumpkin pie bites will allow you to pretend it’s October all year ’round while also giving you a healthy source of fat (and therefore energy!). Who doesn’t love the crisp fall weather and the colorful leaves on the ground? Enjoy a few pumpkin pie bites in the middle of summer, who cares? They’ll cool you down and remind you of fresh breezes and new beginnings. They will also give you extra energy to stay up and enjoy those summer nights! These may just be your go-to summer afternoon treat!
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Of course, you may just scarf them all down in December because they’re absolutely delicious and no one can resist them once they are sitting in your freezer. For that reason, we recommend making a double, triple, or even quadruple batch to have on hand. They will keep in your freezer for months so why not make a ton now!
In this recipe, we also decided to incorporate coconut butter! Everyone’s heard of coconut oil, but coconut butter doesn’t get nearly enough attention as it should. Coconut butter is simply pureed coconut meat (or coconut manna). It tastes like coconut and has the texture of peanut butter, though a bit more firm. Coconut butter is a delicious spread – treat it as you would peanut butter but with only 1 carb per tablespoon – spread it on toast, dip some apples in it or put a scoop into your smoothies. It goes well by itself on a spoon too! It’s ideal for keto and paleo diets and we absolutely love it.
It added great texture to these pumpkin pie fat bombs without being too overpowering like a nut butter would have been.
Looking for more bite-sized treats? Check out this keto fudge from Cassidy’s Craveable Creations. It’s rich, creamy, and a definite crowd-pleaser!
| Servings: fat bombs |
- 1/2 cup pumpkin puree
- 2 oz. coconut butter
- 1/2 cup coconut oil
- 1/4 cup So Nourished erythritol sweetener
- 2 tsp pumpkin pie spice
- 1/2 cup pecans
- Start off by melting down your coconut oil if it's not already liquid. Melt down your coconut butter as well until it's soft it's easier to work with.
- Combine the pumpkin puree, coconut butter and coconut oil in a mixing bowl and stir until combined.
- Add your sweetener of choice, we used erythritol. Add your pumpkin pie spice as well. If you don't have pumpkin pie spice, just adding cinnamon will do! About 2 teaspoons as well.
- Once your fat bomb batter is combined, add in into your containers. You can use candy molds like we did, or an ice cube tray!
- Lastly, toast up some chopped pecans on a dry pan on medium heat until slightly browned and fragrant. This step is optional, but toasting brings out much more nutty flavor!
- Top each fat bomb with some pecan pieces and press gently so that they adhere.
- Refrigerate until set and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Can I use butter in place of coconut butter??
Absolutely 🙂
Hello – I just made these are had to let you know how exceptional they are. Thanks you so much for sharing this!!! Heather
Thanks so much for letting us know! Glad you enjoyed 🙂
Hi there
I love your blog post, Mini Pumpkin Pie Bites!, and we would love to feature it on our website, GreenThickies.com. Would it be OK for me to use one of your photos within my post? I will of course link back to your post.
Thanks so much
Myra
GreenThickies.com
Absolutely, Myra 🙂
Could we sub honey as a sweetener? How much would you recommend?
Honey is a no-go on a ketogenic diet. It has the same effect on the body as sugar.
So, instead of the erythritol, I substituted a scoop of vanilla protein powder– amazinggggggg! Just an FYI! 🙂
Thanks for the tip, Rosa! Protein powders can contain sweeteners of their own, so they’re an easy substitute. Just make sure it’s low carb friendly 🙂
Tried making these tonight. They started out good but before I could get in the molds the oil separated and the rest went lumpy :(. I used swerve seeetener. Any idea what I did wrong ?
Not sure! Maybe you melted the ingredients for a bit too long. Next time, try heating the coconut oil and butter to the point where it’s just easy to work with! That should prevent over separating during the prep. Another thing that could always help, it using powdered erythritol. Swerve makes one that’s powdered. Anything powdered always helps thicken up a recipe if need be. Hope that helps!
Both your suggestions make sense. I will try that next time. Thank you!
I used ice cube trays. I can’t get them out.
Did you let them freeze completely? And does the tray bend slightly to let the ice “pop” out? We use a regular tray for fat bombs and it works for us. If anything, try letting the tray sit in warm water for a few minutes, that should help them come out.
Hope that helps!
HI Vicky,
We are doing keto and are counting total carbs. Do you happen to know what the total carb count on these are? Not the net 🙂
If you’re counting fiber and sugar alcohols into your daily limit, each of these fat bombs is 5 grams of carbs total.
Can regular butter be used instead of coconut butter?
That should work just fine, though the texture may be a bit different.
I am allergic to anything coconut. Can I use regular butter instead of coconut butter? What can I use instead of coconut oil?
Try using peanut or almond butter instead of coconut butter and regular butter instead of oil!
I just made these! I used half Splenda & Erythritol & put them silicone molds — 12 with some leftover batter. I made one tray with chopped, roasted macadamias. Never ate pumpkin purée raw, but do love pumpkin. Thanks!
Yay! Glad you enjoyed them! We love playing around with pumpkin puree in the Fall.
These look great, and I love pumpkin! However, the one and only time that I used erythritol in fat bombs it remained gritty and ruined the end product. How do you prevent that? I may just use Swerve confectioners in these.
Confectioners erythritol is a good way to prevent that! Or you can try dissolving the erythritol in some liquid beforehand to make a syrup, though I have heard it crystallizes back when chilled. Let me know if dissolving it first works for you!
Made these tonight. They are great. Used coconut manna instead of coconut butter. A google search shows they are the same thing. Your site has provided us with the tastiest and simplest keto recipes. Keep up the good work.
Thank you so much for the kind words, Doug! Glad you find our recipes tasty and useful 🙂
These are a wonderful treat!! However, I can’t get mine out of the molds nicely, I have to use a spoon and then it just crumbles. Not that I’m complaining, other than I am going to have to keep the tray in my fridge until they are gone (which probably won’t be long between myself and my husband)
How did you get them out so nicely?
We used a silicone mold! Here’s the one we purchased from Amazon – http://amzn.to/1XifiQw
Have you tried these with coconut alternative? In my house we have severe coconut allergies. Makes it difficult when trying to go keto. Any suggestions would be helpful.
Hey Carol, the coconut oil can easily be substituted with butter and you can use almond butter instead of coconut butter. Let me know if you end up making them!
I don’t have coconut butter, is there anything I could substitute? These sound yummy!
I would suggest butter or peanut butter. Peanut butter will change the taste slightly but it’ll still be yummy!
Serving size shown is misleading – a serving is 1 fat bomb (based on given macros) and the recipe makes 15 servings.
Thank you for pointing that out, Alice. The recipe clearly states that it yields 15 fat bombs.
What is pictured is not necessarily a serving, but rather a photo of the completed recipe that looks appealing to both us and our readers. I don’t think it is necessary to photograph a single fat bomb to show the serving size.
Alice, I noticed the same thing (first time on this site), but then realized that you can change the number of the servings in the box, and the recipe updates the measurements of the ingredients to make that many servings. Great feature!