Here’s a simple fat bomb recipe I like to make when it’s pumpkin season.
1 cup of pure pumpkin puree
1 pound (2 8 oz packages) of cream cheese, softened
1/2 cup of butter
10 drops of liquid Stevia
1 tablespoon of pumpkin spice extract (you can use vanilla extract instead if that’s what you have)
- Remove cream cheese and butter from package and place in mixing bowl. Leave it at room temperature for about 1 hour.
- After the butter and cream cheese has softened, add the pumpkin puree to the butter and cream cheese and blend together with a hand mixer or whisk until it’s smooth and well combined.
- Add the liquid Stevia and pumpkin spice extract and continue to blend for about 30 seconds.
- Spoon evenly into ice cube trays, cover, and place in the freezer for 2 – 3 hours.
When your pumpkin fat bombs are frozen just get the trays out of the freezer and pop the fat bombs out like you would a regular ice cube, place them into a freezer bag or container with a lid, store them in the freezer, and have one any time.
Amount Per Serving
Carbs: 1.3 grams
Fiber: 0.4 grams
Net Carbs: 0.9 grams
Fat: 8.3 grams
Protein: 1.3 grams
Vitamin A: 27.1%
Vitamin C: 0.1%
This recipe yields 28 servings for me and may be different for you so I’ll provide the macros for the entire recipe. To get the amount per serving for your batch, just take the total numbers and divide them by the number of servings you got.
Recipe Total: Carbs = 35 grams Fat = 233 grams Protein = 36 grams Vitamin A = 760% Vitamin C = 4% Calcium = 36% Iron = 8%