Keto Brown Butter Pumpkin Spice Fat Bombs
There is something truly magical that happens when you take the extra five minutes to brown your butter. The Maillard reaction transforms simple fats into a nutty, toffee-like liquid gold that elevates any recipe from 'good' to 'gourmet.' As we enter pumpkin spice season, staying in ketosis can be a challenge with all the sugary temptations around. That is where these Brown Butter Pumpkin Spice Fat Bombs come in to save the day. Loaded with healthy fats from grass-fed butter and cream cheese, they provide the sustained energy boost you need to power through your afternoon slump or crush a sugar craving instantly. The addition of real pumpkin puree and warming spices offers that authentic fall flavor without the insulin spike of a coffee shop latte. Plus, at less than 1g of net carbs per bite, they fit perfectly into even the strictest ketogenic macros.
The Masterplan
1. PREPARE THE BROWN BUTTER: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and milk solids turn golden brown and smell nutty (about 5-8 minutes). Watch closely so it does not burn. Remove from heat immediately and pour into a heat-proof bowl to cool slightly (about 10 minutes). Do not let it solidify; it should remain liquid but not scorching hot.
2. MIX THE BASE: In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sweetener, pumpkin pie spice, vanilla extract, and salt.
3. COMBINE: Pour the cooled brown butter (including the brown specs at the bottom—that's the flavor!) into the cream cheese mixture. Use a hand mixer or whisk to blend until completely smooth and creamy.
4. CHILL: Place the bowl in the refrigerator for about 20-30 minutes until the mixture firms up enough to scoop.
5. SHAPE: Using a small cookie scoop or spoon, portion out 12 fat bombs onto a parchment-lined baking sheet or into a silicone mold. If desired, press a small piece of crushed pecan onto the top of each.
6. SET: Freeze for at least 30 minutes to set completely. Store in an airtight container in the refrigerator for up to a week or the freezer for up to a month.
Perfect Pairings
Crispy Keto Halloumi Fries with Spicy Avocado Lime Crema
Ultra-Crispy Keto Air Fryer Garlic Parmesan Pickle Chips
Keto Everything Bagel Pretzel Bites (Fathead Dough)
Gather Your Energy
Step by Step
1. PREPARE THE BROWN BUTTER: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and milk solids turn golden brown and smell nutty (about 5-8 minutes). Watch closely so it does not burn. Remove from heat immediately and pour into a heat-proof bowl to cool slightly (about 10 minutes). Do not let it solidify; it should remain liquid but not scorching hot.
2. MIX THE BASE: In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sweetener, pumpkin pie spice, vanilla extract, and salt.
3. COMBINE: Pour the cooled brown butter (including the brown specs at the bottom—that's the flavor!) into the cream cheese mixture. Use a hand mixer or whisk to blend until completely smooth and creamy.
4. CHILL: Place the bowl in the refrigerator for about 20-30 minutes until the mixture firms up enough to scoop.
5. SHAPE: Using a small cookie scoop or spoon, portion out 12 fat bombs onto a parchment-lined baking sheet or into a silicone mold. If desired, press a small piece of crushed pecan onto the top of each.
6. SET: Freeze for at least 30 minutes to set completely. Store in an airtight container in the refrigerator for up to a week or the freezer for up to a month.