Ingredients
Scale
For the Fat Bombs:
- 4 T pumpkin bone broth (or other 10 Pound Jumpstart approved protein powder. I ordered the pumpkin bone broth from Amazon, since I could only find the chocolate and vanilla flavors at Whole Foods)
- 1/3 c (5 T) butter (grass fed), softened
- 3 T golden monkfruit or erythritol sweetener
- 1 tsp pumpkin pie spice (or cinnamon)
For the Icing:
- 3 T cream cheese
- 4 tsp pumpkin power creamer
- 1 tsp heavy cream (or more if the icing is too thick)
- 1 T powdered monkfruit or erythritol sweetener
- 1/2 tsp vanilla extract
Instructions
- In medium-sized bowl, mix all ingredients for the Fat Bombs until smooth. Butter needs to be very soft for this step, and you will need to work with it for a few minutes, but it does come together nicely.
- Chill mixture in freezer for approximately 10 minutes, until hard enough to work with. If you let it go too long, the mixture is harder to use.
- Scoop out small balls using a spoon or cookie scoop - a 1 Tablespoon measuring spoon works well. Roll the mixture between your hands until you get a smooth ball.
- Chill the balls in the freezer for another 5 minutes.
- While the Fat Bombs are chilling, make the Icing. Start by melting the cream cheese, either on the stove top using a double boiler, or in the microwave. Combine the other Icing ingredients with the melted cream cheese and stir until smooth.
- Top the Fat Bombs with the Icing. You can either dip the Fat Bombs into the Icing or drizzle the icing over the Fat Bombs. (I let the icing cool a bit too much, so I went with the dipping option)
- Chill in refrigerator until Icing is set. Enjoy!
- Store in refrigerator, in an air-tight container. (That is, if you have any left over - which I didn't, because the boys thought they were yummy, too!)
