Keto Fat Bombs – BEST White Chocolate Pumpkin Spice Fat Bomb Truffles – Easy NO Sugar Low Carb Recipe

Keto fat bombs are one of my favorite things to make and these low carb keto white chocolate pumpkin spice fat bombs are no exception.

Who doesn’t love pumpkin spice and white chocolate? Put the 2 together with this keto recipe and you fall in love.

These are not only a great Fall or Winter fat bomb idea these are great all year round.

A sweet and savory keto fat bomb you can whip up in no time at all. You can make these fat bombs super quick minus freezer time.

These are one of the BEST keto fat bombs recipe that is simple and quick. If you want a keto grab and go snack, keto dessert or just a little sweet treat then try this one out.

With easy keto friendly ingredients you can be on your way to a delicious treat on a ketogenic diet.

So are you ready to follow the easy step by step instructions with pictures to learn how to make keto white chocolate pumpkin spice fat bombs?

These Pumpkin Keto Truffles are so delicious, easy to make, and everyone will love them. They’re great for a special treat at a party, a buffet table, or a midnight snack. No matter when you serve them, you can’t go wrong. You can make several batches, or double or triple this recipe if you’re serving a crowd. These are sure to become a favorite.

How To Make Keto Fat Bombs

Line a cookie sheet with parchment paper, and set aside.

In a mixing bowl, add the softened cream cheese, butter and Stevia, and whip with the whisk attachment to an electric mixer until light and fluffy.

Stop the mixer and scrape down the sides of the bowl with a spatula, and add the canned pumpkin, and blend until smooth.

Add the pumpkin pie spice, cinnamon, syrup and vanilla, and mix until smooth.

Stop the mixer, and scrape the sides of the bowl again with a spatula, and blend again until completely smooth.

Place Truffle mixture in the refrigerator for 1 hour.

Remove mixture from the refrigerator, and take about a Tablespoonful of the mixture, and roll into balls, and place on the parchment lined cookie sheet; continue until all the mixture has been rolled into balls.

Place the rolled balls in the freezer for 30 minutes.

Place the cocoa butter in a microwave safe bowl, and melt at 10 second intervals, until its melted and smooth when stirred.

Remove the truffle balls from the freezer, and dip the balls into the cocoa butter, and place back onto the parchment paper lined cookie sheet.

When all balls have been dipped, sprinkle a little cinnamon on the truffles.

Place the cookie sheet into the refrigerator to set the cocoa butter.

Leave in the refrigerator for at least 4 hours to completely set, or overnight for best results.

Enjoy

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Keto White Chocolate Pumpkin Spice Fat Bomb Truffles

Ingredients

• 16 ounces of cream cheese – softened
• 3 Tablespoons of Butter – softened
• 1 cup of canned pumpkin
• 1 Tablespoon of Pumpkin pie spice
• 1 tablespoon of Maple flavored monkfruit syrup
• 1 teaspoon of cinnamon
• 1 teaspoon of Vanilla
• 1/4 cup of Stevia for baking
• 1 cup of cocoa butter – melted to dip truffles
• Cinnamon to sprinkle

Instructions

1. Line a cookie sheet with parchment paper, and set aside.
2. In a mixing bowl, add the softened cream cheese, butter and Stevia, and whip with the whisk attachment to an electric mixer until light and fluffy.
3. Stop the mixer and scrape down the sides of the bowl with a spatula, and add the canned pumpkin, and blend until smooth.
4. Add the pumpkin pie spice, cinnamon, syrup and vanilla, and mix until smooth.
5. Stop the mixer, and scrape the sides of the bowl again with a spatula, and blend again until completely smooth.
6. Place Truffle mixture in the refrigerator for 1 hour.
7. Remove mixture from the refrigerator, and take about a Tablespoonful of the mixture, and roll into balls, and place on the parchment lined cookie sheet; continue until all the mixture has been rolled into balls.
8. Place the rolled balls in the freezer for 30 minutes.
9. Place the cocoa butter in a microwave safe bowl, and melt at 10 second intervals, until its melted and smooth when stirred.
10. Remove the truffle balls from the freezer, and dip the balls into the cocoa butter, and place back onto the parchment paper lined cookie sheet.
11. When all balls have been dipped, sprinkle a little cinnamon on the truffles.
12. Place the cookie sheet into the refrigerator to set the cocoa butter.
13. Leave in the refrigerator for at least 4 hours to completely set, or overnight for best results.
14. Enjoy!

Recipe Notes
Makes 24 – 36 Truffles