Keto Fat Bomb Pumpkin Pie Patties

A keto, low-carb layered fat bomb dessert with a pumpkin base and a vanilla top. Option to add grass-fed collagen for boosted nutrition.


200 grams unsweetened long shredded coconut
½ cup coconut oil
¼ cup grass-fed collagen, optional
25 drops alcohol-free stevia extract
pinch to ¼ teaspoon Himalayan rock salt
¾ cup pumpkin puree, unsweetened
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon alcohol-free pure vanilla extract
pinch ground cloves


  1. Line a baking sheet with two 12-count mini muffin silicon molds. Set aside.
  2. Add shredded coconut, coconut oil, stevia and salt to the bowl of your food processor. Process on high for 5-8 minutes until drippy. You may have to remove the lid a couple of times and scrape the chunky bits from the side of the bowl.
  3. Once smooth, remove ¼ cup of the coconut mixture, leaving the remaining coconut mix in the food processor bowl. Add remaining ingredients and process until smooth again. If you use cold pumpkin puree, the coconut will harden. No worries, just process until smooth again.
  4. .....
  5. Get Full Instructions >> Keto Fat Bomb Pumpkin Pie Patties @ www.healthfulpursuit.com

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