Pumpkin Spice Fat Bombs

Instructions

1. Step 1

   Set out a 16-cavity silicone mini muffin pan and clear a level space for it in the freezer.

   Cookware: Mini muffin pan

2. Step 2

   Beat the softened cream cheese in a mixing bowl until smooth and free of lumps.

   Timer: 2 min (fixed)

   Ingredients used: 225.0 gr Cream Cheese

   Cookware: electric mixer, mixing bowl

3. Step 3

   Add the pumpkin, erythritol, vanilla extract, cinnamon, ginger, nutmeg, clove, and salt. Beat until evenly blended, scraping down the bowl as needed.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 3.0 gr Ground Cinnamon, 0.25 gr Ground Clove, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg, 60.0 gr Powdered Erythritol, 120.0 gr Pumpkin, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, Silicone spatula

4. Step 4

   Place the coconut oil in a microwave-safe bowl and heat in short intervals until just melted.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 ml Coconut Oil

   Cookware: microwave-safe bowl

5. Step 5

   With the mixer running on low, gradually beat the melted coconut oil into the pumpkin mixture until smooth and emulsified.

   Timer: 1 min (fixed)

   Cookware: electric mixer, mixing bowl, Silicone spatula

6. Step 6

   Divide the mixture evenly among the 16 cavities and smooth the tops. Freeze until completely firm.

   Timer: 90 min (fixed)

   Cookware: Mini muffin pan, Silicone spatula

7. Step 7

   Unmold the fat bombs and transfer them to a covered container. Keep chilled until ready to serve.

   Cookware: Mini muffin pan