Pumpkin Spice Fat Bombs

Makes 16 fat bombs / Prep time: 10 minutes, plus 1 hour chilling time

Pumpkin is a natural choice for desserts, especially those that also include warm spices reminiscent of holiday pumpkin pie. 

Like its vegetable counterpart, carrots, the bright orange flesh of pumpkin indicates it is a stellar source of beta-carotene.

Pumpkin is also very high in vitamins A and C as well as potassium, making this pretty ingredient perfect for flushing toxins from your body and fighting cancer.

INGREDIENTS :-

½ cup butter, at room temperature

½ cup cream cheese, at room temperature

⅓ cup pure pumpkin purée

3 tablespoons chopped almonds

4 drops liquid stevia

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

RECIPE :-

1. Line an 8-by-8-inch pan with parchment paper and set aside.

2. In a small bowl, whisk together the butter and cream cheese until very smooth.

3. Add the pumpkin purée and whisk until blended.

4. Stir in the almonds, stevia, cinnamon, and nutmeg.

5. Spoon the pumpkin mixture into the pan. Use a spatula or the back of a spoon to spread it evenly in the pan, then place it in the freezer for about 1 hour.

6. Cut into 16 pieces and store the fat bombs in a tightly sealed container in the freezer until ready to serve.

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NUTRITION :-

PER SERVING (1 FAT BOMB) Calories: 87; Fat: 9g; Protein: 1g; Carbs: 1g; Fiber: 0g; Net Carbs: 1g; 

Fat 90%/Protein 5%/Carbs 5%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here.