Paleo Halloween: Keto-Friendly Chocolate Pumpkin-Spice Fat Bombs
Lately my intuition has told me to cut back on carbs. I did a no added sugar May, but I have been ready a lot about the ketogenic way of eating so I thought I would give it a go.
Basically, you keep your carbs low, about 20 total or net carbs (net carbs = carbohydrate – fiber), depending on who you read. Therefore, protein and fat make up your dominant macronutrients. With no glucose or glycogen for your body to tap into for energy, metabolized fat (from food or body stores) becomes the dominant fuel.
I love that I don’t feel the need to snack more, and I can have more yummy foods with fat like avocados, chicken with the skin on, and nuts. I eat cheese because I find that it doesn’t bother me once I re-introduced it after my whole 30.
I don’t try to add gobs of fat to my food, but I like an occasional treat in the form of fat bombs, which tend to be sweet treats that are sweetened with sugar substitutes. I have a base recipe that I developed, and I just adjust depending on my tastes.
Since it’s fall and Halloween is just around the corner of course we need our pumpkin spice! These keto-friendly fat bombs are the perfect way to add a bit of spice along with a little sweet treat. However, these aren’t super sweet so you can adjust according to your taste!
Pumpkin puree adds a little bit of the pumpkin flavor that you get with pumpkin pie and and also adds to the velvety texture.
These taste like brownies and pumpkin pie had a love child!
I added the walnuts to kind of emphasize the brownie flavor, but you could also use pecans or omit them entirely. They do add a nice crunch.
One of these with a cup of tea at night really satisfies my chocolate cravings.
Also, I can suggest Primal Palate pumpkin pie spice. I love so many of their spices!
You can use any nut butter you like. I used crunchy almond butter.
By the way, I found this cute mold at Dollar Tree! They have so many adorable seasonal decoration. I also picked up some plates to use as props for this blog. It can be hard to find good plates, so I will have to go to Dollar Tree again to find other colors missing from my collection. I am in need of more orange, yellow, and green in particular.
- 4 tbsp unsalted butter (can use clarified butter or ghee)
- 4 tbsp virgin coconut oil
- 2 tbsp nut butter of your choice
- 3 tbsp pure pumpkin puree
- 2 1/2 tsp cocoa powder
- pinch of salt
- 1/2 tsp stevia powder or sweetener of your choice (can add to taste)
- 1/4 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice (can add to taste)
- 2 tbsp finely chopped walnuts (optional)
- 1. Melt the butter, coconut oil, and nut butter together. I think it's easiest to use a glass measuring cup of a least 1 cup capacity that has a pour spout and to microwave in 30-60 second intervals, stirring occasionally and watching carefully to make sure the mixture doesn't boil over.
- 2. Blend remaining ingredients in the melted butter mixture. A small wire whisk or fork helps.
- 3. Pour into greased silcone molds or muffin liners. I get 12 fat bombs out of this. Freeze until firm. To unmold, allow to sit a few minutes at room temperature until you can pop each one out. Store in the freezer.