Keto Pumpkin Spice Latte Fat Bombs with Collagen Peptides
"As the leaves turn amber and the air fills with the scent of pumpkin spice, cravings for sweet, creamy treats surface—without derailing your keto goals. These Keto Pumpkin Spice Latte Fat Bombs blend the comforting flavors of a fall latte with a boost of collagen peptides, delivering a velvety bite that supports skin, joints, and muscle recovery. Each bite is a low‑carb, high‑fat indulgence, perfect for a quick snack, a coffee companion, or a dessert that feels luxurious yet stays keto‑friendly. The combination of cream cheese, butter, and coconut oil creates a rich, melt‑in‑your‑mouth texture, while the unsweetened pumpkin puree and pumpkin spice blend capture that seasonal warmth. Ready in minutes and set in the freezer, these bombs are ideal for busy mornings or cozy evenings. Store them in the fridge for a grab‑and‑go treat that satisfies sweet cravings, fuels ketosis, and adds a nutritious collagen punch—making your autumn truly delicious and health‑forward."
Ingredients
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add the melted butter and coconut oil, mixing until fully incorporated.
Stir in the powdered erythritol, pumpkin puree, pumpkin spice, collagen peptides, and a pinch of salt until the mixture is uniform.
Scoop the batter into a silicone mini‑mold or roll into 1‑inch balls using your hands.
Place the molds or balls on a parchment‑lined tray and freeze for 20‑30 minutes until firm.
Transfer the hardened fat bombs to an airtight container and store in the refrigerator for up to 2 weeks.
Gather Ingredients
Step by Step
In a large bowl, beat the softened cream cheese until smooth.
Add the melted butter and coconut oil, mixing until fully incorporated.
Stir in the powdered erythritol, pumpkin puree, pumpkin spice, collagen peptides, and a pinch of salt until the mixture is uniform.
Scoop the batter into a silicone mini‑mold or roll into 1‑inch balls using your hands.
Place the molds or balls on a parchment‑lined tray and freeze for 20‑30 minutes until firm.
Transfer the hardened fat bombs to an airtight container and store in the refrigerator for up to 2 weeks.