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
- 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
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.