Ensure the coconut oil (or butter if you prefer) is melted. If you don’t melt it, you may get lumps.
Make sure you use 100% unsweetened pumpkin puree. I used the one in a tin.
Use the back of a teaspoon or small palate knife to smooth off the top of fat bombs before freezing. You won’t be able to do it afterwards!
If you love vanilla, you can also add 1 tsp of sugar free vanilla extract to the mix.
Taste the mix before freezing and adjust the sweetness to taste.
To make these fat bombs dairy free replace the cream cheese / mascarpone with coconut cream. They will taste more of coconut though!
I used my sweetener which is a mix of monk fruit and erythritol but you could substitute with 100% erythritol or monk fruit if you prefer. Just make sure it’s powdered. To powder any granulated low carb sweetener, simply place it in a high speed blender and blitz until super fine.