Thanksgiving

Pumpkin Pie Fat Bombs KETO is for Snack.

Pumpkin Pie Fat Bombs KETO takes 5 minutes to prepare.

Pumpkin Pie Fat Bombs KETO takes 30 minutes to cook.

Pumpkin Pie Fat Bombs KETO makes 19 servings.

The ingredients for Pumpkin Pie Fat Bombs KETO are:

0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
4 tbsp ARTISANA COCONUT BUTTER
8 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
12 tsp Pyure Organic Stevia Blend Sweetner - adjusted carbs for erythritol (by BERIEDER)
.5 tsp maple extract (by CHRYSTEL)
.25 cup, halves Pecans

Here is how you make Pumpkin Pie Fat Bombs KETO:

Melt coconut oil and butter in microwave about 30-45 seconds.Add all remaining ingredients EXCEPT pecansMix ingredients well--I like to use a hand held mixer, with only one beater, to mix right in the measuring cup.Once mixed well pour into mold of choice. I use ones from Dollar Tree and Ikea.Now toast your pecans on the stove top in a clean pan.--Don't add anything to the pan, just let the Pecans get a little brown and fragrant. Once done place a pecan on top of each bomb.Place in fridge or freezer to harden.Pop out of molds, and store in fridge.Serving Size: makes 19 fat bombs about 1TBSP eachNumber of Servings: 19Recipe submitted by SparkPeople user HAT_WRIGHT.

The nutritional information for Pumpkin Pie Fat Bombs KETO is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 86.6

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 1.3 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.9 g
• Protein: 0.4 g

The dietary needs meet for Pumpkin Pie Fat Bombs KETO is Low Carb