Whipped Pumpkin Spice Buttercream Fat Bombs
As the leaves turn amber and the air turns crisp, the collective craving for Pumpkin Spice Lattes (PSL) becomes undeniable. However, the traditional coffee shop version is often a sugar bomb that leads to an inevitable energy crash. Enter the Whipped Pumpkin Spice Buttercream Fat Bomb. Inspired by the heritage of American autumn harvest festivals and the modern ketogenic movement, these treats capture the essence of a pumpkin pie filling but with a distinct nutritional advantage. By combining high-quality grass-fed butter and cream cheese, we create a metabolic powerhouse rich in butyrate and healthy saturated fats that promote satiety and mental clarity. The texture is key here; unlike dense fudge-style fat bombs, we whip air into the mixture to create a cloud-like, melt-in-your-mouth experience that feels indulgent while keeping your insulin levels stable. It is the perfect grab-and-go snack to curb cravings or a delightful end to a savory meal.
The Masterplan
Ensure your butter and cream cheese are perfectly softened at room temperature. This is critical for achieving the airy, whipped consistency.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the butter and cream cheese on high speed for 3-4 minutes until pale and fluffy.
Reduce speed to low and slowly add the powdered sweetener, pumpkin pie spice, vanilla extract, and sea salt.
Increase speed back to high and whip for another 2 minutes. The mixture should double in volume and look like frosting.
Gently fold in the pumpkin puree by hand or on the lowest mixer setting just until combined (over-mixing at high speed with the puree can cause the emulsion to break).
Transfer the mixture to a piping bag with a large star tip.
Pipe rosettes into silicone mini muffin liners or onto a parchment-lined baking sheet. Alternatively, spoon dollops onto the sheet.
Top with a pecan half if desired.
Freeze for 20-30 minutes to set, then transfer to an airtight container. Store in the refrigerator for a soft texture or freezer for a firmer bite.
Perfect Pairings
Spicy Salmon Crispy Rice Waffle Bites
Crispy Parmesan-Crusted Air Fryer Avocado Fries
Crispy Everything Bagel Keto Avocado Wedges
Gather Your Energy
Step by Step
Ensure your butter and cream cheese are perfectly softened at room temperature. This is critical for achieving the airy, whipped consistency.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the butter and cream cheese on high speed for 3-4 minutes until pale and fluffy.
Reduce speed to low and slowly add the powdered sweetener, pumpkin pie spice, vanilla extract, and sea salt.
Increase speed back to high and whip for another 2 minutes. The mixture should double in volume and look like frosting.
Gently fold in the pumpkin puree by hand or on the lowest mixer setting just until combined (over-mixing at high speed with the puree can cause the emulsion to break).
Transfer the mixture to a piping bag with a large star tip.
Pipe rosettes into silicone mini muffin liners or onto a parchment-lined baking sheet. Alternatively, spoon dollops onto the sheet.
Top with a pecan half if desired.
Freeze for 20-30 minutes to set, then transfer to an airtight container. Store in the refrigerator for a soft texture or freezer for a firmer bite.