Keto Pumpkin Cheesecake Bombs

These keto pumpkin cheesecake bombs are rich, creamy, decadent treats! They are both low carb and delicious!

These keto pumpkin cheesecake bombs will make you think about autumn and all things pumpkin! As an added bonus, they are incredibly quick and easy to make. It’s nice to have keto sweets available so you don’t ever have to be tempted to reach for high carb sweets. These little beauties come in at just 1 net carb per serving so you can enjoy them often!

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Let’s talk about the ingredients in these keto pumpkin cheesecake bombs!

These treats contain only 8 ingredients; but they work wonderfully together to make a delicious sweet keto treat! Cream cheese is the base for these keto bites. When you buy your pumpkin, just make sure you buy pumpkin puree and not pumpkin pie filling. Pumpkin puree contains only pumpkin, while pumpkin pie filling contains sugar and is not low carb. Vanilla helps to add a nice depth of flavor to these sweets. I used the Swerve brand of powdered sugar. It is my favorite, contains zero calories and zero net carbs, and is delicious!

2 teaspoons of pumpkin pie spice and a touch of salt create a wonderful deep rich taste when paired with the canned pumpkin. I chose to combine melted butter with melted coconut oil for these fat bombs. The use of unrefined coconut oil is my choice for these as they have a stronger coconut flavor than refined coconut oil. There is just a  hint of coconut flavor in these.

Do you have any tips for making these pumpkin cheesecake bombs?

These keto bombs are quick and easy to make, but there are a few things you can do to ensure their success. First, make sure you start with softened cream cheese. This will help ensure you don’t end up with lumpy keto bombs. If you have time, you can set your cream cheese out on the counter to soften. In a pinch, you can fill a container with warm water and set your package of cream cheese in it. You will have to change the water a couple of times to keep it warm.  Second, mix well after you add ingredients. You should end up with a creamy and smooth mixture. Last, you can choose to level off the tops of the cheesecake bombs if you’d like. I left mine as they were because I think they look rustic that way!

Is there anything I can do with the remaining canned pumpkin?

You’ll have some pumpkin left over as this recipe only calls for one cup of pumpkin. But, have no fear, I have an awesome suggestion for you…keto pumpkin spiced lattes!☕In a medium saucepan over medium high heat, add ¾ cup of unsweetened almond or coconut milk, ¼ cup heavy whipping cream, ¼ cup canned pumpkin, ½ teaspoon vanilla, ¼ cup keto granulated sugar, ½ teaspoon pumpkin pie spice, and a pinch of salt.

Heat for about 4 minutes, whisking frequently, until mixture is hot. Strain mixture through a mesh sieve. You can skip this step if you don’t mind having some little pieces of pumpkin in your lattes. This recipe makes two lattes. Add ½ cup coffee to each coffee mug. Then add the pumpkin mixture evenly between the two mugs. Serve topped with keto whipped cream if desired.😊

Here are some more low carb pumpkin recipes I think you’ll enjoy!

Keto Pumpkin Bread

Keto Pumpkin Butter

Keto Pumpkin Pie Spiced Candied Nuts

Low Carb Pumpkin Chili

Helpful Hints:

*Freeze your pumpkin cheesecake bombs for 2 hours or until set before serving.

*If you want, you can top your treats with a pecan before freezing.

Main Kitchen Equipment and Utensils:

• Mini muffin tin
• Large mixing bowl

Splash of Encouragement:

***Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning. James 1:17***