If you need another way to enjoy pumpkin, then we’ve got the perfect recipe for you! Fat bombs are a convenient and tasty way to help support your sweet cravings on the keto diet.
They are usually made of ingredients that supply a good amount of fat in a bite-sized treat. Most fat bombs contain some type of added sweetness. Our recipe uses erythritol. but you can use the sweetener of your choice. We recommend using stevia, monk fruit or erythritol.
You can use fresh pumpkin to make the puree instead of canned pumpkin because your food will be fresher and contain more nutrients.
Along with providing you with healthy fats, this recipe contains a large amount of antioxidant flavonoids. Pumpkins are a good source of vitamin A, which acts as an antioxidant in the body to reduce inflammation and support eye health.
Chocolate is an excellent source of flavonoids as long as you get the kind that is minimally processed or raw. Raw cacao powder has not been processed or heated to high temperatures, which means that its heat-sensitive nutrients are still intact.
You’ll also need to find gelatin powder. Your local grocery store should carry this. Remember to go with a brand that does not include artificial sweeteners, such as aspartame.
Research shows that artificial sweeteners are hard to digest and may contribute to cancer and other chronic diseases. On the other hand, stevia and monk fruit contain antioxidant properties that can help protect against the inflammation that causes chronic disease.
This recipe only takes 20 minutes to prepare. If you have some spare time, make these perfect low-carb snacks!
Prepare the ingredients of the recipe.
Start by dissolving the gelatin into the water. We use canned pumpkin puree. If you’re using fresh pumpkin, wash it, chop it and coat it with olive oil. Cook it in the oven until soft. Take pumpkin out of the oven and remove the skin to get the puree.
Add the cooked pumpkin puree to a blender with the gelatin mixture, sweetener, and pumpkin spice. Blend until smooth. Transfer this pumpkin mixture to the mold and chill for 15 minutes.
In the meantime, melt the chocolate and coconut oil in a bowl using the microwave or you can also do it over the stove. Stir until both ingredients are well combined.
Coat this chocolate layer on top of pumpkin mixture. Top with crushed pecans. Chill in the refrigerator until they are set.
Remove from the mold and serve!
Keto Pumpkin Chocolate Fat Bombs
- ½ cup coconut oil
- ¼ cup dark chocolate unsweetened
- ½ cup pumpkin puree
- 1 tbsp gelatin unsweetened
- 2 tbsp water
- 2 tbsp erythritol any keto sweetener
- 1/2 tsp pumpkin spice
- ½ cup pecans chopped
- Melt the gelatin in hot water.
- In the food processor, mix pumpkin puree, gelatin liquid, sweetener, and pumpkin spice. Once you obtain a homogeneous mixture, transfer to the fat bomb mold. Chill in the fridge for 15 minutes.
- Meanwhile, melt the coconut oil with the chocolate in a bowl in the microwave oven. Mix well.
- Cover the top of pumpkin layer with melted chocolate and crushed pecans.
- Refrigerate for 2 to 3 hours and unmold.