Makes 16 fat bombs / Prep time: 10 minutes, plus 1 hour chilling time
Pumpkin is a natural choice for desserts, especially those that also include warm spices reminiscent of holiday pumpkin pie. Like its vegetable counterpart, carrots, the bright orange flesh of pumpkin indicates it is a stellar source of beta-carotene. Pumpkin is also very high in vitamins A and C as well as potassium, making this pretty ingredient perfect for flushing toxins from your body and fighting cancer.
½ cup butter, at room temperature
½ cup cream cheese, at room temperature
⅓ cup pure pumpkin purée
3 tablespoons chopped almonds
4 drops liquid stevia
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Line an 8-by-8-inch pan with parchment paper and set aside.
2. In a small bowl, whisk together the butter and cream cheese until
very smooth.
3. Add the pumpkin purée and whisk until blended.
4. Stir in the almonds, stevia, cinnamon, and nutmeg.
5. Spoon the pumpkin mixture into the pan. Use a spatula or the back of
a spoon to spread it evenly in the pan, then place it in the freezer for
about 1 hour.
6. Cut into 16 pieces and store the fat bombs in a tightly sealed container in the freezer until ready to serve.
PER SERVING (1 FAT BOMB)
Calories: 87; Fat: 9g; Protein: 1g; Carbs: 1g; Fiber: 0g;
Net Carbs: 1g; Fat 90%/Protein 5%/Carbs 5%