Keto Brown Butter Pumpkin Spice Cheesecake Fat Bombs
If there is one culinary technique that elevates a simple recipe to gourmet status, it's browning butter. By gently cooking butter until the milk solids toast, you unlock a deep, nutty, toffee-like flavor profile that pairs impeccably with warm autumn spices. These Brown Butter Pumpkin Spice Cheesecake Fat Bombs are the ultimate seasonal solution for staying in ketosis. Fat bombs are an essential tool in the Keto arsenal. They provide a quick hit of healthy fats to fuel your brain and banish sugar cravings without spiking your insulin. While many pumpkin recipes rely heavily on purees that can add up in carbs, we use just enough real pumpkin and pumpkin pie spice to deliver that authentic fall flavor while keeping the net carbs incredibly low. The base of cream cheese ensures a velvety, cheesecake-like texture that melts in your mouth. Whether you need a mid-afternoon energy boost or a guilt-free dessert after dinner, these bites are pure magic.
The Masterplan
1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking while swirling the pan occasionally. The butter will foam, then subside. Watch closely as the milk solids at the bottom turn a golden-brown color and it begins to smell nutty (about 5-7 minutes). Remove from heat immediately to prevent burning and pour into a heat-safe bowl to cool to room temperature (do not let it solidify).
2. Cream the Base: In a large mixing bowl, beat the softened cream cheese and powdered sweetener with an electric hand mixer until smooth and fluffy.
3. Combine: Pour the cooled brown butter into the cream cheese mixture. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until all ingredients are fully incorporated and the mixture is uniform.
4. Chill: Cover the bowl and place it in the freezer for 20-30 minutes, or the refrigerator for 1 hour. The mixture needs to firm up enough to be scooped.
5. Form the Bombs: Line a baking sheet or plate with parchment paper. Using a small cookie scoop or tablespoon, scoop the mixture and roll quickly between your palms to form 12 even balls.
6. Optional Coating: If desired, roll the balls in crushed pecans for added crunch.
7. Set: Place the formed fat bombs back in the refrigerator or freezer for at least 15 minutes to set completely before serving. Store in the fridge in an airtight container.
Perfect Pairings
Gather Your Energy
Step by Step
1. Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking while swirling the pan occasionally. The butter will foam, then subside. Watch closely as the milk solids at the bottom turn a golden-brown color and it begins to smell nutty (about 5-7 minutes). Remove from heat immediately to prevent burning and pour into a heat-safe bowl to cool to room temperature (do not let it solidify).
2. Cream the Base: In a large mixing bowl, beat the softened cream cheese and powdered sweetener with an electric hand mixer until smooth and fluffy.
3. Combine: Pour the cooled brown butter into the cream cheese mixture. Add the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until all ingredients are fully incorporated and the mixture is uniform.
4. Chill: Cover the bowl and place it in the freezer for 20-30 minutes, or the refrigerator for 1 hour. The mixture needs to firm up enough to be scooped.
5. Form the Bombs: Line a baking sheet or plate with parchment paper. Using a small cookie scoop or tablespoon, scoop the mixture and roll quickly between your palms to form 12 even balls.
6. Optional Coating: If desired, roll the balls in crushed pecans for added crunch.
7. Set: Place the formed fat bombs back in the refrigerator or freezer for at least 15 minutes to set completely before serving. Store in the fridge in an airtight container.