The seasonal flavor of my cinnamon fat bombs is HERE. And these pumpkin spice fat bombs literal crack. If you’re a pumpkin fan I definitely recommend making these for an “anytime snack” during the day. Great source of healthy fats, zero sugar and sooo satisfying. It’s also keto-friendly. Everyone in my family is addicted!
Special thanks to my sister for suggesting I make a pumpkin flavor while in Vegas working at Toast Society with her 😉 I wish I could say there was a bigger difference in the recipe compared to the original…. but there’s not! Just a simple swap of cinnamon for pumpkin spice. Shop all the ingredients below!
*p.s. the collagen is completely optional and you don’t need if you don’t have it! I’m also unsure about any substitutions as I haven’t ever made differently 🙂 I typically eat 1-2 in one sitting, for reference.
Pumpkin Spice Fat Bombs
Ingredients
- 3 tbsp melted coconut butter/manna
- 3 tbsp MCT oil
- 2 tbsp melted ghee (I prefer Fourth & Heart’s Madagascar Vanilla Bean ghee)
- 2 scoops collagen peptides
- 1 tsp vanilla extract
- 3/4 tsp pumpkin pie spice, (or mixture of cloves, ginger, nutmeg, cinnamon)
- 2 tbsp coconut flour
- 2/3 cup almond flour
Instructions
- Melt coconut manna and ghee then pour in medium sized bowl with MCT oil and vanilla.
- Mix thoroughly, then stir in cinnamon, collagen, coconut flour and almond flour.
- Place in freezer for about 5 minutes, or until dough slightly hardens.
- Using a cookie scoop, scoop the hardened dough onto a flat surface and sprinkle with cinnamon. Store in airtight container in the freezer.
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