ANCESTRAL JUNKIE

A movement designed to join ancestral health with modern culture

Pumpkin Spice Cheesecake Fat Bombs

Body, Fat Bombs, Keto, Recipes, Sweet ToothHolly SteinComment

Get into ketosis in less than 60 minutes!

O.M.Geezy.  These fat bombs definitely rival our famous Peanut Butter Chocolate Chip Cheesecake Fat Bombs.  They are SO rich and SO perfect for fall.

Ingredients:

  • Fat Bombs:
  • (1) 8 oz. package organic cream cheese, softened
  • 2 tbls grassfed butter, softened
  • 3 tbls sweetemer (Xylitol, Swerve or Stevia)*
  • 3 tbls organic pumpkin puree
  • 1/2 tsp organic vanilla extract
  • 1/2-1 tsp pumpkin pie spice**
  • ----- 
  • Caramel Topping:
  • 3 tbs grassfed butter
  • 3 tbs organic grassfed heavy cream
  • 1 tbs sweetener (Xylitol, Swerve or Stevia) - you could honestly omit or decrease this!  It's so sweet!
  • 1/8 tsp organic vanilla
  • 1/2 tsp organic molasses

Directions:

  1. Use a hand mixer to combine all of the fat bomb ingredients in a bowl (cream cheese, butter, sweetener, pumpkin, vanilla and spice).  Mix until everything is well combined
  2. Form into balls, or scoop in a silicone mold (the one I have shown below).  Put in the freezer for a few hours until firm.
  3. In a small sauce pan, combine all caramel topping ingredients.  Heat until bubbling and then turn off to let cool and thicken up.
  4. After fat bombs are firmed up, drizzle with caramel topping.
  5. Store fat bombs in the freezer.  I like to pull them out about 15-20 minutes before I enjoy them to let them soften up a little bit.

Shopping Guide:

*This makes a decently tart bomb, but I find the sweetness of the caramel topping works!

**Made of 5 tsp cinnamon, 2 tsp ginger, 1 tsp clove, 1/4 tsp nutmeg