Dessert

Pumpkin Coconut Fat Bombs is for Dessert.

Pumpkin Coconut Fat Bombs takes 5 minutes to prepare.

Pumpkin Coconut Fat Bombs takes several minutes to cook.

Pumpkin Coconut Fat Bombs makes 15 servings.

The ingredients for Pumpkin Coconut Fat Bombs are:

1/2 cup canned pumpkin
1/4 cup grated coconut
1/2 cup butter
1/2 cup chopped pecans
2 tbsp truvia (1/4 cup sweetener)

Here is how you make Pumpkin Coconut Fat Bombs:

Start off by melting down your butterCombine the pumpkin puree, coconut in a mixing bowl and stir until combined.Add your sweetener of choice, we used erythritol. Add your pumpkin pie spice as well. If you don't have pumpkin pie spice, just adding cinnamon will do! About 2 teaspoons as well.Once your fat bomb batter is combined, add in into your containers. You can use candy molds like we did, or an ice cube tray!Lastly, toast up some chopped pecans on a dry pan on medium heat until slightly browned and fragrant. This step is optional, but toasting brings out much more nutty flavor!Top each fat bomb with some pecan pieces and press gently so that they adhere.Refrigerate until set and enjoy!Serving Size: makes 15 fat bombsNumber of Servings: 15Recipe submitted by SparkPeople user FIT_ARTIST.

The nutritional information for Pumpkin Coconut Fat Bombs is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 102.3

• Total Fat: 10.0 g
• Cholesterol: 16.5 mg
• Sodium: 44.3 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.9 g
• Protein: 0.6 g

The dietary needs meet for Pumpkin Coconut Fat Bombs is Low Carb