How many net carbs are in each Halloween peanut butter pumpkin fat bomb?

Each fat bomb contains approximately 2g net carbs (total carbs minus fibre), making them an excellent keto-friendly Halloween treat that will not disrupt ketosis. The low carb count comes from using pure pumpkin puree (not pie filling), a zero-glycaemic sweetener, and high-fat ingredients that are naturally very low in carbohydrates.

Can I use almond butter instead of peanut butter?

Yes, almond butter works beautifully as a 1:1 substitute and keeps the recipe fully keto. It produces a slightly milder, more neutral flavour that lets the pumpkin spice blend come through more prominently. Sunflower seed butter is the best option if you need the recipe to be completely nut-free.

Do these fat bombs need to stay frozen?

Yes, freezer storage is strongly recommended. Because the recipe uses coconut oil as the setting agent, these fat bombs will begin to soften within 10–15 minutes at room temperature and will eventually lose their shape. Serve them directly from the freezer for the best texture, or transfer to the fridge if you prefer a slightly softer, fudge-like consistency, they will keep in the fridge for up to 5 days.

Can I make these dairy-free?

This recipe is already completely dairy-free as written, it uses coconut cream and coconut oil rather than butter or cream cheese. No substitutions are needed. It is also vegan, gluten-free, egg-free, and refined-sugar-free, making it one of the most allergen-friendly keto Halloween treats available.

What if I cannot find powdered erythritol?

You can make your own by blending granulated erythritol in a high-speed blender or spice grinder for 30–60 seconds until it reaches a fine, icing-sugar-like consistency. Powdered monk fruit sweetener is an excellent alternative and is widely available online. Liquid stevia also works, start with 10–12 drops and taste before adding more, as it is significantly sweeter than erythritol.

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

No, pumpkin pie filling contains significant amounts of added sugar and other sweeteners, which would dramatically increase the carb count and is not suitable for keto. Always use 100% pure pumpkin puree with pumpkin as the only ingredient. Check the label carefully, as some brands package both products in very similar-looking tins.

How far in advance can I make these for a Halloween party?

These fat bombs can be made up to 2 weeks in advance, making them one of the most practical Halloween treats for entertaining. Store them in a single layer in a freezer-safe airtight container with sheets of parchment between layers to prevent sticking. Remove from the freezer 5 minutes before serving for the ideal texture. You can also prepare the mixture up to 2 days ahead, refrigerate it, and shape on the day you need them.

Halloween Peanut Butter Pumpkin Fat Bombs Keto with Spooky No-Bake Treats

Name: Halloween Peanut Butter Pumpkin Fat Bombs Keto with Spooky No-Bake Treats
Prep time: 20 min
Total time: 1 h 20 min
Yield: 16 servings
Cuisine: American
Ingredients: 120 g natural peanut butter (no added sugar or oil — smooth variety works best; stir well before ...; 120 g pure pumpkin puree (not pumpkin pie filling — check label for no added sugar or spices; Lib...; 80 ml full-fat coconut cream (refrigerate the tin overnight and scoop only the thick solidified c...; 60 g coconut oil (refined coconut oil has a neutral flavour; unrefined virgin coconut oil adds a ...; 4 tbsp powdered erythritol or monk fruit sweetener (must be powdered, not granulated — granulated...; 1 tsp vanilla extract (pure vanilla extract, not imitation — pure vanilla adds a rounder, more co...; 1.5 tsp ground cinnamon (Ceylon cinnamon has a more delicate, sweet flavour than cassia cinnamon ...; 0.5 tsp ground ginger (dried and ground; adds warmth and a subtle spicy bite that balances the sw...; 0.25 tsp ground nutmeg (freshly grated nutmeg is noticeably more aromatic than pre-ground if you ...; 0.25 tsp ground cloves (use sparingly — cloves are very pungent and the stated amount is the maxi...; 0.25 tsp ground turmeric (enhances the natural orange colour significantly; the flavour is comple...; 0.25 tsp fine sea salt (omit entirely if your peanut butter is already salted; salt enhances and ...; 16 pieces pecan halves or short cinnamon stick pieces (pecan halves keep the recipe fully keto an...

Gluten-FreeVeganDairy-FreeKetoNo-BakeRefined Sugar-FreeEgg-Free

Prep Time20 min

Chill Time1 hr

Servings16

Calories112 kcal

Health Score7/10

Halloween Peanut Butter Pumpkin Fat Bombs Keto with Spooky No-Bake Treats

If you are hunting for the perfect Halloween treat that fits your low-carb lifestyle without sending your blood sugar on a rollercoaster, these Halloween peanut butter pumpkin fat bombs keto bites are exactly what you need. Shaped like tiny pumpkins and packed with real pumpkin puree, natural peanut butter, and warming autumn spices, they deliver everything you love about the season, the cosy flavours, the festive colours, the satisfying richness, without a single gram of refined sugar or unnecessary carbohydrates.

Keto fat bombs have earned their place in the low-carb community for good reason. They are intentionally high in healthy fats, which means they fuel your body with steady, lasting energy rather than the spike-and-crash cycle that comes from sugar-laden Halloween candy. Each of these little pumpkin-shaped bites contains a generous ratio of coconut cream, natural peanut butter, and pure pumpkin puree, a combination that not only tastes incredible but also supports ketosis by keeping net carbs impressively low at just 2 grams per serving.

What makes this recipe stand out from other fat bomb recipes online is the use of real pumpkin puree rather than artificial flavouring. Pumpkin is one of the most underrated low-carb vegetables available. A two-tablespoon serving contributes meaningful amounts of beta-carotene, vitamin A, potassium, and dietary fibre while adding only a small amount of natural sugar. When blended with full-fat coconut cream and natural peanut butter, it creates a velvety smooth texture that sets beautifully in the freezer and melts luxuriously on your tongue.

The peanut butter used here is the natural, no-added-sugar variety, just ground peanuts and a pinch of salt. This choice matters enormously for both nutrition and flavour. Natural peanut butter provides monounsaturated fats that support heart health, along with a decent hit of plant-based protein that makes these fat bombs more satisfying than many other keto snacks. Pairing it with pumpkin creates a flavour combination that is genuinely autumnal and deeply comforting. If peanuts are a concern, almond butter substitutes seamlessly at a 1:1 ratio, producing a slightly milder flavour profile that lets the pumpkin spice take centre stage.

For sweetness, this recipe relies on powdered erythritol or monk fruit sweetener, both zero-glycaemic-index options that do not impact blood glucose. The powdered form blends seamlessly into the mixture without any grittiness, giving you a smooth, dessert-quality result. If you are new to keto sweeteners, erythritol is widely available and behaves most similarly to sugar in no-bake applications like this one. You can also make your own powdered erythritol in seconds by blending granulated erythritol in a high-speed blender.

The orange colour of these fat bombs is entirely natural, coming from the pumpkin puree and a small amount of turmeric, which also adds a subtle anti-inflammatory boost. To lean into the Halloween theme, each fat bomb is dusted lightly with cinnamon, finished with a pecan half stem (or a piece of cinnamon stick for extra aroma), and shaped using a silicone pumpkin mould or hand-rolled and ridged with a toothpick. The result is genuinely adorable, the kind of Halloween treat that will impress guests whether they follow keto or not.

From a practical standpoint, this recipe could not be simpler. There is no baking involved, no special equipment beyond a mixing bowl and a silicone mould, and the active preparation time is around 15 to 20 minutes. The bulk of the time is hands-off chilling in the freezer. You can make a batch up to two weeks in advance, store them in an airtight container in the freezer, and pull them out as needed, making them ideal for Halloween parties, trick-or-treat night snack tables, or simply keeping on hand as your personal keto treat stash throughout the autumn season.

Nutritionally, each fat bomb delivers approximately 112 calories, 10 grams of fat, 3 grams of protein, and just 2 grams of net carbs once fibre is subtracted. That profile makes them one of the most macro-friendly Halloween treats available, satisfying enough to curb sweet cravings without disrupting your daily carb budget. They are naturally gluten-free, refined-sugar-free, dairy-free, and egg-free, and with a simple swap of sunflower seed butter for the peanut butter, they can easily be made nut-free as well.

One of the best things about this recipe is how customisable it is. Dip the set fat bombs in melted sugar-free dark chocolate for an extra Halloween drama effect and an additional layer of rich flavour. Swap the coconut cream for full-fat cream cheese if you prefer a cheesecake-style tang. Add a pinch of cayenne for a spicy-sweet Mexican hot chocolate twist. The base recipe is forgiving and versatile, a reliable canvas for your creativity.

Whether you are a seasoned keto baker or just starting to explore low-carb treats, this recipe is a fantastic entry point. It requires zero baking skills, delivers stunning results, and tastes like a proper indulgence, because when the ingredients are this good, healthy and delicious are never mutually exclusive. Make a batch this Halloween and watch them disappear faster than any sugar-filled candy bowl.

Ingredients

Serves:16

120 g natural peanut butter (no added sugar or oil — smooth variety works best; stir well before measuring as the oil separates on standing)
120 g pure pumpkin puree (not pumpkin pie filling — check label for no added sugar or spices; Libby's 100% Pure Pumpkin is a reliable brand)
80 ml full-fat coconut cream (refrigerate the tin overnight and scoop only the thick solidified cream from the top — discard or save any watery liquid)
60 g coconut oil (refined coconut oil has a neutral flavour; unrefined virgin coconut oil adds a subtle coconut taste that some people enjoy but others find distracting)
4 tbsp powdered erythritol or monk fruit sweetener (must be powdered, not granulated — granulated erythritol will leave a gritty texture; make your own by blending granulated erythritol for 30 seconds)
1 tsp vanilla extract (pure vanilla extract, not imitation — pure vanilla adds a rounder, more complex sweetness that complements the pumpkin spice)
1.5 tsp ground cinnamon (Ceylon cinnamon has a more delicate, sweet flavour than cassia cinnamon and is worth seeking out if you use cinnamon frequently)
0.5 tsp ground ginger (dried and ground; adds warmth and a subtle spicy bite that balances the sweetness)
0.3 tsp ground nutmeg (freshly grated nutmeg is noticeably more aromatic than pre-ground if you have a whole nutmeg available)
0.3 tsp ground cloves (use sparingly — cloves are very pungent and the stated amount is the maximum recommended)
0.3 tsp ground turmeric (enhances the natural orange colour significantly; the flavour is completely undetectable at this quantity but do not exceed 0.25 tsp)
0.3 tsp fine sea salt (omit entirely if your peanut butter is already salted; salt enhances and balances the sweetness)
16 pieces pecan halves or short cinnamon stick pieces (pecan halves keep the recipe fully keto and nut-friendly; cinnamon stick pieces add extra autumnal aroma when guests pick them up)

Instructions

1
Line a small baking tray with parchment paper and set aside. If using a silicone pumpkin mould, no preparation is needed.
A 16-cavity silicone pumpkin mould gives the most authentic Halloween appearance and requires zero shaping skill — worth the small investment if you plan to make these annually. Hand-shaping works perfectly well if you do not have one.
2
In a large mixing bowl, combine the natural peanut butter, pumpkin puree, chilled coconut cream, and melted coconut oil. Stir vigorously with a silicone spatula until completely smooth and no streaks remain.
Make sure the coconut oil is melted but not hot — if it is too warm it can cause the mixture to look greasy or slightly separated. If this happens, refrigerate for 10 minutes and stir again; it will come back together.
3
Add the powdered erythritol, vanilla extract, cinnamon, ginger, nutmeg, cloves, turmeric, and sea salt. Mix thoroughly until all spices are evenly distributed and the mixture is a uniform deep orange colour.
Taste the mixture at this stage and adjust sweetness or spice level before chilling — it is much easier to correct the balance now than after setting. The mixture should taste slightly sweeter than you want the final fat bomb to be, as chilling dulls sweetness slightly.
4
Transfer the mixture to the freezer for 15 minutes to firm up slightly — this makes it much easier to portion and shape without sticking to your hands.
Do not skip this chilling step. The coconut oil makes the mixture very soft and sticky at room temperature. A brief freeze transforms it into a scoopable consistency similar to cold cookie dough.
5
Remove the mixture from the freezer. Using a tablespoon or small cookie scoop, portion the mixture into 16 equal portions (approximately 28–30g each). Roll each portion into a smooth ball between your palms.
Work in batches of 4–5 at a time, keeping the remaining mixture in the freezer. The warmth of your hands will soften the mixture quickly — if it becomes too sticky to work with, return it to the freezer for 5 minutes.
6
If hand-shaping, use a toothpick to press 6–8 shallow vertical grooves around the sides of each ball to create the pumpkin ridge effect. Place on the lined tray. If using a silicone mould, press each portion firmly into a mould cavity.
Slightly dampen your toothpick with water before pressing the grooves — this prevents it from dragging or tearing the surface. Press the toothpick from top to bottom in one smooth, confident stroke for the cleanest ridges.
7
Press one pecan half upright into the top of each fat bomb to act as the pumpkin stem, or insert a small piece of cinnamon stick. Work quickly before the fat bombs soften too much.
If the stem keeps falling over because the mixture is too soft, skip this step for now and insert the stems after the initial 30 minutes of freezing when the surface has firmed up enough to hold them securely.
8
Transfer the tray or mould to the freezer and chill for at least 60 minutes, or until completely firm throughout.
For the cleanest finish and sharpest pumpkin ridges, freeze for 90 minutes rather than the minimum 60. If you are making these ahead for a party, this is the stage at which you can transfer them to a storage container and freeze for up to 2 weeks.
9
Once fully set, if using a mould, gently flex the silicone to release each fat bomb. Dust lightly with an extra pinch of ground cinnamon for a finished Halloween look.
Use a small fine-mesh sieve to dust the cinnamon for a perfectly even, professional finish. Hold the sieve about 15cm above the fat bombs and tap gently for a light, even coating rather than a heavy clump.
10
Serve directly from the freezer — these fat bombs soften quickly at room temperature. Store any leftovers in an airtight container in the freezer until needed.
For Halloween party serving, arrange the fat bombs in small black paper muffin cups on a dark board or plate. They look most impressive when slightly frosted from the freezer — pull them out no more than 5 minutes before guests arrive.

Nutrition per serving

112kcal

Calories

Protein

Carbs

10g

Fat

1.5g

Fibre

Sugar

58mg

Sodium

Pro Tips

✓
Use powdered sweetener rather than granulated to ensure a completely smooth, grit-free texture, if you only have granulated erythritol, blitz it in a blender for 30 seconds before adding.
✓
The turmeric is optional but dramatically improves the natural orange colour, use just 0.25 tsp so it enhances the colour without any detectable earthy flavour.
✓
If your coconut cream is watery (quality varies significantly between brands), refrigerate the tin overnight and scoop only the thick solidified cream from the top, discarding or saving the coconut water for smoothies.
✓
Natural peanut butter varies widely in texture, if yours is very stiff or separated, stir it thoroughly first and warm it in the microwave for 15–20 seconds so it blends in smoothly without lumps.
✓
Work in small batches when shaping: portion and shape 4–5 fat bombs at a time, then return the remaining mixture to the freezer while you work, to keep it firm and easy to handle.
✓
For the most impressive Halloween party presentation, arrange the finished fat bombs in small black paper muffin cups on a dark slate board alongside a small bowl of extra cinnamon for dusting, they look genuinely spectacular and guests rarely believe they are keto.

Frequently Asked Questions

Variations

•
Dark Chocolate Dipped Pumpkins
After the fat bombs have fully set in the freezer, dip the bottom half of each one into melted sugar-free dark chocolate (at least 85% cocoa or sweetened with erythritol). Return to the freezer for 15 minutes to set the chocolate shell. This adds approximately 1g net carb per fat bomb and an extra layer of Halloween drama.
•
Sunflower Butter Pumpkin Fat Bombs (Nut-Free)
Replace the peanut butter with an equal weight of sunflower seed butter for a completely nut-free version. Sunflower seed butter has a similar fat and protein profile and keeps the recipe keto-friendly. Note that sunflower seed butter may turn the fat bombs slightly green when combined with baking soda, omit any baking soda if you add it, and the colour will remain orange.
•
Cream Cheese Pumpkin Fat Bombs
Replace the coconut cream with 80g of softened full-fat cream cheese for an even richer, cheesecake-style flavour. This version has a firmer texture straight from the freezer and a slightly tangier taste that pairs beautifully with the pumpkin spice blend. Not suitable for dairy-free diets.
•
Spicy Mexican Pumpkin Fat Bombs
Add 0.5 teaspoon of cayenne pepper and 0.5 teaspoon of chilli powder to the spice blend for a spicy-sweet combination inspired by Mexican hot chocolate. Reduce the cinnamon to 1 teaspoon. This bold variation is surprisingly addictive and gives a warming heat that lingers pleasantly.

Substitutions

•
Natural peanut butter → Almond butter, cashew butter, or sunflower seed butter (Use a 1:1 weight substitution. Sunflower seed butter is the best nut-free option. Cashew butter adds slightly more carbs per serving.)
•
Full-fat coconut cream → Full-fat cream cheese or mascarpone (Use 80g softened cream cheese in place of 80ml coconut cream. This makes the recipe non-dairy-free but produces an even richer, creamier texture.)
•
Coconut oil → Cacao butter or MCT oil (Cacao butter adds a subtle chocolate aroma. MCT oil produces a slightly softer set, reduce quantity to 45ml and add 1 tbsp extra peanut butter to compensate.)
•
Powdered erythritol → Powdered monk fruit sweetener, powdered allulose, or liquid stevia (If using liquid stevia, start with 10–15 drops and adjust to taste. Allulose produces a slightly softer freeze texture.)
•
Pumpkin puree → Butternut squash puree or sweet potato puree (Butternut squash puree is closest in flavour and colour. Sweet potato puree adds slightly more carbs but is still lower than traditional desserts.)
•
Pecan stem → Short piece of cinnamon stick, sunflower seed, or pumpkin seed (Pumpkin seeds make the recipe fully nut-free and add an extra Halloween-appropriate visual touch.)

🧊 Storage

Store in an airtight container in the freezer for up to 2 weeks. Separate layers with parchment paper to prevent sticking. Do not store at room temperature as they will soften and lose shape. They can be refrigerated for up to 5 days if you prefer a softer, fudge-like texture.

📅 Make Ahead

These fat bombs are ideal for making ahead. Prepare the full batch up to 2 weeks before your Halloween event and store frozen. Remove from the freezer 5 minutes before serving for the best texture. The mixture (before shaping) can also be refrigerated overnight and shaped the following day.