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Crunchy Pumpkin Spice Cups

These Crunchy Pumpkin Spice Cups by the fat bomb queen @myketojourney83 are a perfect keto dessert! So decadent!


• 1 cup + extra 1/2 cup sugar free white chocolate

• 1 tbsp Rootalive Coconut Oil

• 1/4 cup pumpkin purée

• 1 tbsp 2:1 powdered Monk fruit

• 1 tsp pumpkin spice mix

• 2 tbsp cream cheese

• 1 almond butter keto Krisp bars

• handful of walnuts


Using a double boiler melt the chocolate with the coconut oil. Use this time to ground up the keto Krisp bar. Next add the cream cheese and powdered sweetener to a bowl and beat well. Add in 1/2 cup of the melted white chocolate, the pumpkin purée, pumpkin spice mix and blend once again until smooth. Stir in the ground keto Krisp bar.

Use the remaining one cup of melted white chocolate to line the bottom edges of 18 silicone muffin cups about 1/2 inch up from the bottoms. Set cups in freezer to set.

Remove from freezer add 3/4 tbsp of the pumpkin mixture into each frozen mould. Top with 1 tbsp white chocolate and crushed walnuts. Place back in freezer or fridge to store.

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