Pumpkin Cheesecake Fat Bombs

Ingredients: 
 

• 8 oz cream cheese

• ⅓ c canned pumpkin purée

• 4 tbsp to 6 tbsp swerve (granular)

• 1 ½ tsp pumpkin pie spice

• 2 ½ tbsp coconut flour

• 1 tsp vanilla extract

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​(FOR THE COATING)

• ⅓ c pecans or walnuts, finely minced (optional, I left them out)

• 2 tbsp swerve (granular)

• 1 tsp cinnamon

Steps:
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1. Line a baking sheet with parchment or wax paper

2. Using an mixer, combine the first 6 ingredients and beat until combined

3. Freeze the mixture in the bowl for 15 to 20 minutes until just firm enough to form into balls

4. In a medium bowl combine all the coating ingredients and stir together. Set aside.

5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture

6. Roll each ball in the coating until covered, and place on lined baking sheet. Re-freeze for 30 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container!