Keto Pumpkin Cheesecake Fat Bombs – Cozy, Low-Carb Bites of Fall Flavor

If you crave pumpkin pie vibes without the sugar crash, these Keto Pumpkin Cheesecake Fat Bombs hit the spot. They’re creamy, lightly spiced, and perfect when you want a sweet treat that still fits your goals. You can make them in one bowl, no baking required, and stash them in the fridge or freezer for quick snacks.

The texture lands somewhere between cheesecake and truffle, which makes them feel indulgent without being heavy. Keep a batch on hand and you’ll breeze through cravings with zero regret.

What Makes This Special

These fat bombs capture the best parts of fall desserts—pumpkin, warm spices, and a hint of vanilla—without the sugar. They’re designed for a keto lifestyle, so they’re high in healthy fats and very low in net carbs.

The ingredients are simple and accessible, and the recipe adapts easily to your taste or dietary needs. Best of all, they come together quickly, so you get dessert without turning on the oven.

What You’ll Need

• 8 oz (225 g) full-fat cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened (or coconut oil for dairy-free adjustments)
• 1/2 cup pure pumpkin puree (not pumpkin pie filling)
• 1/3 to 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of ground cloves (optional, but nice)
• Pinch of fine sea salt
• 2–4 tbsp finely milled almond flour (optional, for structure)
• Crushed pecans, coconut flakes, or cinnamon “sugar” (sweetener + cinnamon) for coating (optional)

How to Make It

1. Soften the base. Let the cream cheese and butter sit at room temperature until easily spreadable. This helps the mixture turn super smooth.
2. Whip the fats. In a mixing bowl, beat the softened cream cheese and butter together until creamy and uniform, about 1–2 minutes.
3. Add pumpkin and flavor. Mix in the pumpkin puree, vanilla, salt, and spices.

   Beat until everything looks light and fluffy.

4. Sweeten to taste. Add the powdered sweetener gradually. Start with 1/3 cup, taste, then add more if needed. Allulose is smoother; erythritol can have a slight cooling effect.
5. Adjust texture. If the mixture is too soft to roll, beat in 2–4 tablespoons of almond flour.

   You can also chill the bowl for 15–20 minutes to firm it up.

6. Shape the bombs. Scoop tablespoon-sized portions and roll into balls. Use a small cookie scoop for even sizes. If sticky, lightly oil your hands.
7. Optional coatings. Roll each ball in crushed pecans, unsweetened coconut, or a cinnamon-sweetener mix for a little crunch and extra flavor.
8. Chill to set. Place the fat bombs on a parchment-lined tray and chill in the fridge for at least 1 hour, or freeze for 20–30 minutes until firm.
9. Serve and store. Transfer to an airtight container.

   Keep them chilled so they stay structured and creamy.

Keeping It Fresh

Store your fat bombs in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them on a tray and then move to a freezer-safe bag. They’ll keep well for about 2 months.

When you’re ready to eat, let a frozen one sit at room temperature for 5–10 minutes. They taste best slightly chilled, so they hold their shape and retain that velvety texture.

Why This is Good for You

• Keto-friendly macros. These deliver fats with very low sugar, helping you stay in ketosis while satisfying dessert cravings.
• Real pumpkin. Pumpkin puree offers fiber, vitamin A, and a seasonal flavor without piling on carbs.
• Stable energy. The fat content helps keep you full and can reduce the urge to snack on sugary foods.
• Customizable sweetness. You control the sweetener type and amount, avoiding hidden sugars and unwanted additives.

Pitfalls to Watch Out For

• Using pumpkin pie filling. It’s loaded with sugar. Stick to pure pumpkin puree.
• Grainy texture. If your sweetener isn’t powdered, the mixture may feel gritty.

  Blend granulated sweetener into a powder or choose a powdered version.

• Too soft to roll. Warm kitchens and soft fats can make the mixture loose. Chill the bowl or add a bit of almond flour to help it set.
• Overdoing spices. Cloves and ginger get strong fast. Start small and adjust after tasting.
• Skipping salt. A tiny pinch sharpens flavors and makes the sweet and spice pop.

Variations You Can Try

• Dairy-free twist. Use vegan cream cheese and coconut oil instead of butter.

  Chill well to set.

• Maple vibe. Add 1/2 teaspoon maple extract for classic fall flavor without the carbs.
• Mocha pumpkin. Stir in 1 teaspoon instant espresso powder for a cozy, café-style note.
• Chocolate dip. Roll the set bombs in a thin coating of melted sugar-free chocolate and let them firm up again.
• Nutty crunch. Fold in chopped pecans or walnuts, or roll in crushed nuts for texture.
• Coconut cream. Sub half the butter with thick coconut cream for a silkier, tropical version.
• Spice blend swap. Use 2 teaspoons pumpkin pie spice instead of the individual spices if that’s what you have.

FAQ

How many carbs are in each fat bomb?

It varies based on size and sweetener, but most versions land at about 1–2 net carbs per bomb when made small (around 1 tablespoon each) and without coatings that add carbs. Always calculate using your specific brands and amounts.

Can I use stevia instead of erythritol or allulose?

Yes, but pure stevia can be intensely sweet and sometimes bitter. A stevia-erythritol blend or monk fruit blend typically gives better flavor and texture.

Start small and adjust to taste.

Why is my mixture too loose?

Warm ingredients and extra pumpkin can thin it out. Chill the bowl for 15–30 minutes, or beat in 1–2 tablespoons more almond flour. If you used coconut oil, make sure the mixture is cold before shaping.

Can I make them without nuts?

Absolutely.

Skip the almond flour and coatings with nuts. To firm them up, chill longer or add a tablespoon of coconut flour (it absorbs more, so use sparingly) or a bit more cream cheese.

Do I need a mixer?

A hand mixer makes the texture fluffier and faster to combine, but you can use a sturdy spatula. Just be sure everything is very soft before mixing to avoid lumps.

How long do they take to set?

In the fridge, about an hour.

In the freezer, 20–30 minutes usually does it. If you coated them in chocolate, give them extra time to harden fully.

Can I make this as a bar instead of balls?

Yes. Press the mixture into a parchment-lined loaf pan, chill until firm, then slice into squares.

This is great for quick prep and portioning.

Final Thoughts

Keto Pumpkin Cheesecake Fat Bombs are a simple way to enjoy fall flavors while staying on track. They’re rich, satisfying, and easy to tailor to your taste and dietary needs. Mix, chill, and you’ve got a stash of sweet, spiced bites ready whenever cravings hit.

Keep the ingredients on hand and this recipe might become your go-to seasonal treat—no oven, no stress, just cozy comfort in every bite.