Look, I'm not saying these little pumpkin spice fat bombs will change your life… but I'm also not NOT saying that.
If you're doing keto, eating vegan, or just trying to satisfy your pumpkin spice addiction without turning into a carb monster, these babies are about to become your secret weapon. They're creamy, they're cozy, and they taste like fall gave you a hug. Plus, you don't even need to turn on your oven. Win-win-win.
Why These Fat Bombs Actually Work
Here's the deal: most fat bombs either taste like you're eating straight coconut oil (gross) or they're so packed with sketchy ingredients that you question your life choices. These? Not that.
The magic combo is this: coconut butter meets coconut oil for that smooth, melt-in-your-mouth texture. Then we throw in almond butter because it adds body and keeps things from tasting one-dimensional. Real pumpkin purée brings fiber and that nostalgic autumn vibe, while pumpkin spice does the heavy lifting on flavor.
I use powdered erythritol or monk fruit because granulated sweeteners get gritty (learned that the hard way). A splash of vanilla ties everything together, and a pinch of salt makes the whole thing pop. The result? A low-carb, dairy-free treat that keeps you full without making you feel like you need a nap.
What You'll Need
Grab these from your pantry:
- 1/2 cup coconut butter (also called coconut manna—don't skip this)
- 1/4 cup refined coconut oil (refined = no coconut taste; virgin if you're into that)
- 1/3 cup smooth almond butter (unsweetened, please)
- 1/3 cup pumpkin purée (100% pure pumpkin, NOT pie filling)
- 1/3–1/2 cup powdered erythritol/monk fruit blend (adjust based on your sweet tooth)
- 2 tsp pumpkin pie spice (or make your own—see below)
- 1 tsp vanilla extract
- 1/8–1/4 tsp fine sea salt (trust me on this)
Optional but fun: ground black pepper for warmth, MCT oil for softer texture, chopped pecans for crunch, or a cinnamon dusting because we're fancy like that.
DIY Pumpkin Spice Blend
Don't have store-bought? Mix 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice, and just a whisper of clove. Boom—you made spice from scratch like a kitchen wizard.
How to Make Them (No Baking Required)
Step 1: Gently warm your coconut butter and coconut oil in a small pan on low heat. Stir until it's just melted—if it starts bubbling, dial it back. We're not frying here.
Step 2: Take the pan off the heat and whisk in the almond butter until everything looks smooth and glossy. This is where it starts smelling amazing.
Step 3: Add your pumpkin purée, vanilla, pumpkin spice, and salt. Keep whisking until it's creamy and uniform. No lumps allowed.
Step 4: Sift in your powdered sweetener (this prevents clumps—FYI, don't skip the sifting). Start with 1/3 cup, taste it, and add more if you want it sweeter. Whisk until it's velvety smooth.
Step 5: Check the texture. Too thick? Add a tiny splash of melted coconut oil or almond milk. Too thin? Whisk in an extra tablespoon or two of coconut butter.
Step 6: Line a mini muffin tin with liners or grab a silicone mold. Spoon about 1–1.5 tablespoons of mixture into each spot. Tap the pan on the counter to level them out.
Step 7: Optional but recommended—dust the tops with cinnamon or sprinkle some chopped pecans on there. Because presentation matters, even if you're eating them alone in your kitchen at midnight 🙂
Step 8: Pop them in the fridge for 1–2 hours until they're firm, or stick them in the freezer for 25–30 minutes if you're impatient like me.
Step 9: Once they're set, pop them out and enjoy straight from the fridge. They'll soften at room temp in about 10–15 minutes, which gives you that creamy bite but also means don't leave them in your pocket.
How to Store These Bad Boys
Fridge: Keep them in an airtight container for up to 10 days. Put parchment paper between layers so they don't stick together.
Freezer: These freeze beautifully for up to 2 months. Thaw in the fridge for 20–30 minutes before eating for the best texture.
Room temp: Hard no. These are fat bombs, not cookies. Leave them on the counter too long and you'll have a melty mess. Think of them as dessert ninjas—they need the cold to maintain their form.
Meal prep hack: Portion them into silicone molds, freeze, then toss them in a freezer bag. Grab-and-go whenever you need a fat fix. IMO, this is the smartest move.
Why You'll Actually Love These
Let me count the ways:
Keto-friendly and vegan. Zero dairy, low net carbs, and designed to give you steady energy without the crash. You can have your pumpkin spice and eat it too.
Real ingredients. We're using actual pumpkin here—fiber, micronutrients, and legit flavor. No fake pie filling nonsense.
Ridiculously easy. No baking, no complicated steps. Just mix, pour, chill. Your future self will thank you.
Customizable. Want more spice? Add it. Prefer them sweeter? Go for it. This recipe bends to your preferences.
Keeps you satisfied. The fat blend helps crush cravings and keeps you full, which is kind of the whole point of a fat bomb.
Don't Mess Up Like I Did (Common Mistakes)
Overheating the fats: Hot oil can split the mixture and kill the spice flavors. Keep it low and slow.
Using granulated sweetener: It stays gritty and ruins the texture. Always use powdered or blend it yourself first. Sift it. I'm serious.
Skipping the salt: A tiny pinch transforms the whole flavor profile. Don't be scared of it.
Grabbing pumpkin pie filling by mistake: That stuff has sugar and spices already mixed in. You want pure pumpkin purée—check the label.
Leaving them at room temp: These melt. Keep them cold unless you're about to eat them.
Going wild with clove or nutmeg: Too much and it tastes like you're eating medicine. Measure your spices, people.
Mix It Up (Fun Variations)
Nut-free: Swap almond butter for sunflower seed butter. Still creamy, still delicious.
Chocolate swirl: Melt 2 tbsp sugar-free dark chocolate and drizzle it into the molds before you pour. Swirl with a toothpick for that fancy marble effect.
Coffee boost: Add 1 tsp instant espresso powder for a latte-meets-pumpkin-pie vibe. Game changer with your morning coffee.
Protein upgrade: Stir in 1–2 tbsp unflavored or vanilla pea protein. If it gets too thick, loosen it with coconut oil.
Maple vibes (still keto): A few drops of keto maple flavoring gives you pancake energy without the carbs.
Crispy top: Sprinkle toasted pecans or pumpkin seeds on top for that satisfying crunch.
Your Burning Questions (Answered)
How many net carbs per fat bomb?
Depends on the size and what sweetener you use, but expect around 1.5–2.5g net carbs each. Most of that comes from the pumpkin. If you need exact numbers, plug your specific brands into a tracker.
Can I use olive oil instead of coconut oil?
I wouldn't. Olive oil doesn't set properly in the fridge and brings a savory note that clashes hard with pumpkin spice. Stick with coconut oil or try cacao butter if you want a firmer set.
My mixture looks curdled—help?
You probably overheated it or whisked too aggressively. Warm it gently over low heat again and whisk until it comes back together. Adding 1–2 tsp coconut butter usually fixes it.
Are these sweet enough without sweetener?
They'll be mild and more “pumpkin-nutty” than dessert-like. If you prefer less sweetness, use just 1–2 tbsp sweetener or a few drops of liquid monk fruit. Your taste buds, your rules.
Can I use cashew butter instead?
Yep! Cashew butter makes them slightly sweeter and creamier. Peanut butter works too, but you'll get more of a “PB pumpkin” situation, which is honestly a vibe if you're into that.
Do I HAVE to use both coconut butter and coconut oil?
Coconut butter gives body and natural sweetness, while coconut oil helps them set firm. You can swap some coconut butter for more nut butter, but they'll be softer and might need freezer storage.
How do I make them look prettier?
Use seasonal silicone molds, smooth the tops with a spoon, and dust with cinnamon or cocoa. A tiny pecan on top makes it look like you have your life together, even if you don't :/
Can kids eat these?
Absolutely. Keep the spices gentle, sweeten them a bit more, and use fun molds. They're dairy-free and tidy straight from the fridge, which means no sticky car seats. You're welcome.
Final Thoughts
These Keto Vegan Pumpkin Spice Fat Bombs are basically the cheat code for fall cravings. They're creamy, they're cozy, and they're stupid easy to batch-make for the week ahead.
Tweak the spice level, adjust the sweetness, and stash a dozen in your fridge for whenever coffee o'clock hits. When a bite tastes like dessert but performs like a macro strategy, that's not just a recipe—that's a lifestyle upgrade.
So yeah, if you've been sleeping on fat bombs, now's the time to wake up and give these a shot. Trust me—you'll thank yourself later. 😉
