Keto Pumpkin Pie Fat Bombs

These elegant pumpkin fat bombs taste just like pumpkin pie, and are pretty enough to serve as part of a Thanksgiving dinner spread!

YOU WILL NEED:     Cream cheese softened Pumpkin puree Chopped pecans Coconut oil Pure vanilla extract Protein Powder Sweetener Coconut flour Spices Salt

In a medium mixing bowl, Beat together cream cheese and pumpkin puree until smooth.     Add coconut oil and vanilla extract, mix well to combine.

In a small mixing bowl, combine the dry ingredients. Add to the cream cheese mixture, beat to combine. Cover & chill for 1 hour.

Run pecans though a mini food processor to finely chop, or finely chop them by hand. Evenly spread out on a lined baking sheet.

Fit a large pastry bag with a large star tip, fill with the pumpkin pie fat bomb batter. Pipe out 20 rosettes of filling on top of the pecans.

Transfer the pan to freezer for 2 hours or so.     Serve, or transfer to an airtight container for storage in the freezer. Enjoy!