You already know I love pumpkin flavored foods, so this Keto Pumpkin Fluff Fat Bombs Recipe is a must on our list. This is such a great pumpkin dessert option that fits easily into the keto and low carb diet.
Keto Pumpkin Fluff Fat Bombs Recipe
My hubby loves anything and everything pumpkin. Now that we are following a keto lifestyle I thought it was time for me to work on a Pumpkin Fat Bomb that he would love. Since I know one of his favorite fat bombs is Peanut Butter Fluff, it was an easy decision.
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Instead of peanut butter, I added pumpkin puree and pumpkin pie spice. Then, he suggested that I double the original recipe because knew it was going to be his most favorite fat bomb ever. I don’t love pumpkin as much as he does, however, I added toasted pecans and a few Lily’s Chocolate Chips and fell in love as well. I love the added crunch of the pecans with the flavor of the chocolate chips. They balance the pumpkin beautifully. However, for hardcore pumpkin lovers, they may be optional.
More Keto Lifestyle Tips
If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several excellent books you may want to check out here. You can also check out our list of healthy fats for the keto diet to learn more about how high fat works for your body.
If you are still skeptical about the keto lifestyle, check out the 5 benefits of the keto diet that we believe are great for your health.
You’ll know when the heavy whipping cream doubles in size because it begins to form stiff peaks when you are beating it.
It is very important to soften your cream cheese or let it come to room temperature before mixing so that all of the ingredients combine smoothly.
Combine the pumpkin mixture with the whipped heavy whipping cream.
You can top Keto Pumpkin Fluff several different ways.
I love adding roasted pecans and Lily’s Chocolate Chips on top for a delightful keto friendly treat.
How to Make Keto Pumpkin Fluff
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Pumpkin Fat Bomb: Pumpkin Fluff
Ingredients
- 1 C heavy whipping cream about 2 cups whipped
- 8 oz cream cheese softened
- 1/4 cup pumpkin puree
- 1 tsp vanilla
- 1/2 tbsp pumpkin pie spice
- 5 Tablespoons Swerve Confectioners
- ½ square unsweetened chocolate
- optional: pecans and Lily's Chocolate Chips
Instructions
- Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl then set aside.
- In a separate bowl add cream cheese, pumpkin puree, pumpkin pie spice, vanilla, and Swerve confectioners then mix on medium speed until smooth.
- Add the cream cheese mixture to the whipped cream and mix on medium speed until fluffy.
- Grate chocolate shavings on top.
- Optional: Add pecans and Lily's Chocolate Chips
- Best if kept in the refrigerator overnight and served the next day.
Notes
Nutrition
More Keto Fat Bomb Recipes
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. You’ll also find more Keto Recipes on my Keto Recipe Index. Check out our other fat bomb recipes below.
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Did you include the pecans and chocolate in the nutritional info? Looks delicious! Thanks for sharing!
Hi! No, those are listed as optional as I know not everyone will want to add those. Thanks for taking the time to comment.
Do you have to use sweetner?
That is up to you. If you don’t want to use sweetener you could certainly try it without, although I am not sure how good it would taste.
Is there an alternative to Swerve confectioners. Would Stevia work?
I don’t personally like Stevia because it has a weird aftertaste to me, but you could give it a try if that is what you have.
How long does this keep for? Trying to work out how to scale the recipe down if only making for one person unless it keeps really well in the fridge.
I would say just a couple of days.
How much equals a serving size?
I didn’t measure instead I just divided it into equal sized servings.
How would this freeze? I am also trying to cook for 1. I don’t like to mess with cooking during the week.
I haven’t tried freezing, so I’m not sure if it would freeze well.
In the nutrition what is serving size? 1oz, 1 tablespoon?
Thanks
I just divided it equally I did not measure.
Mine looks like soup instead of fluff, what could I have done wrong?
I’m guessing that you didn’t beat your heavy whipping cream long enough.