Spiced Pumpkin Seed Butter Fat Bombs with Sea Salt
"When you crave a sweet bite that fuels your keto lifestyle, these Spiced Pumpkin Seed Butter Fat Bombs are the perfect answer. Made with creamy pumpkin seed butter, a splash of butter, and a warm blend of cinnamon, nutmeg, and ginger, each bite delivers a rich, buttery melt-in-your-mouth experience while keeping carbs virtually nonexistent. Pumpkin seed butter brings a nutty depth and a protein boost, while the added butter supplies the high‑fat content keto lovers adore. A pinch of sea salt on top accentuates the subtle spice and adds a satisfying crunch. These fat bombs are ideal for a quick afternoon pick‑me‑up, a pre‑workout energy boost, or a guilt‑free dessert after dinner. Because they require no baking, you can whip them up in just ten minutes—perfect for busy weeks or spontaneous snack cravings. Store them in the fridge for up to two weeks, or freeze for longer keeping their texture silky and their flavor fresh. Whether you’re new to keto or a seasoned pro, these spiced bites prove that low‑carb desserts can be both indulgent and nutritious, turning ordinary pantry staples into a delightful treat that supports your macros and satisfies your sweet tooth."
Ingredients
Instructions
In a medium bowl, combine the softened butter and pumpkin seed butter until smooth using a hand mixer or whisk.
Add the erythritol, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of sea salt; blend until fully incorporated.
Spoon the mixture into a silicone mini‑muffin mold or roll into 12 bite‑size balls using your hands.
If using a mold, smooth the tops with a spatula; sprinkle a tiny pinch of sea salt on each bomb for extra flavor.
Place the mold or tray in the refrigerator for 30 minutes, or until the bombs are firm.
Pop the fat bombs out of the mold, optionally garnish with toasted pumpkin seeds, and store in an airtight container in the fridge.
Gather Ingredients
Step by Step
In a medium bowl, combine the softened butter and pumpkin seed butter until smooth using a hand mixer or whisk.
Add the erythritol, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of sea salt; blend until fully incorporated.
Spoon the mixture into a silicone mini‑muffin mold or roll into 12 bite‑size balls using your hands.
If using a mold, smooth the tops with a spatula; sprinkle a tiny pinch of sea salt on each bomb for extra flavor.
Place the mold or tray in the refrigerator for 30 minutes, or until the bombs are firm.
Pop the fat bombs out of the mold, optionally garnish with toasted pumpkin seeds, and store in an airtight container in the fridge.