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Vegan Pumpkin Doughnut Cheesecake Fat Bombs

Servings: 36
Prep Time: 5 minutes
Cook Time: 2 hours
Enjoy these pumpkin doughnut creamy cheesecake delights that will help you reach your fat goal and keep you in ketosis. The perfect holiday treat as well!

Ingredients

  • 1/4 cup full fat coconut milk, (not the water the cream on top)
  • 4 oz vegan cream cheese, room temp
  • 4 oz vegan butter, room temp
  • 1/2 cup pumpkin puree, (not pie filling)
  • 1/3 cup Lakanto Powdered Sweetener
  • 2 tbsp maple syrup, (to keep it keto see notes on maple syrup to use(
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice, (more or less to your liking)
  • 1 tsp cinnamon

Instructions

  • Line a mini muffin tin with parchment paper cups of if you have a silicone mold you can use that and spray it with coconut oil spray.
  • Using a hand mixer, whisk together the coconut cream (milk), cream cheese, butter, and vanilla extract until well combined.
  • Add in the pumpkin puree, sweetener, maple syrup, pumpkin pie spice, and cinnamon. Mix until very well combined. You can taste it and adjust sweetness and pumpkin pie spice to your liking.
  • Divide evenly into prepared muffin tin or silicone molds. Freeze for 2-4 hours or preferably overnight.
  • Keeps well in the freezer and when you want to serve it take it out and let it thaw for a few minutes.

Additional Toppings

  • You can add a bit of coconut whipped cream on top of each mini fat bomb or sprinkle on some crushed pecans. Enjoy!

Notes