Fat Bomb Pumpkin Pie Patties (paleo, low-carb, keto + nut-free)

A fat bomb dessert. Layered patties made from ground pumpkin, ground coconut and spices. Add grass-fed collagen for boosted nutrition.

Yep. There’s grass-fed collagen in these dessert patties! If you don’t have collagen, you’re vegan, or you have no idea what a “collagen” is, no worries. Omit the collagen from the recipe and it will still be delicious. Because… collagen has no taste!

A couple of months ago, I ordered grass-fed gelatin on Amazon. Only, the grass-fed gelatin turned out to be grass-fed collagen hydrolysate. They look so similar, I totally got confused.

Gelatin congeals in water. Collagen Hydrolysate does not. So, you can imagine my disappointment when I tried to make gummies by adding collagen to hot tea and placing it in the fridge to set. No matter how long I left the darn things, they didn’t congeal.

I was pretty upset at first, until I realized just how awesome collagen is.

It’s like protein powder… but BETTER.

Why I like collagen

Collagen is a protein found in the connective tissues of your body. (The protein found in the gelatin I introduced you to last week) It’s a form of fibrous protein that provides a supportive structure for our body tissues such as our muscles, bones and ligaments. As we age, we produce less and less collagen, leading to wrinkles and folds in our skin.

Using collagen hydrolysate may help with…

Strong bones joints. It’s a source of proline and glycine, two building blocks of cartilage that are essential for refueling after exercise and sports.

Bright (wrinkle-free) skin. Boosts hydration, prevents deep wrinkles and maintains the health of skin.

Weight loss. Consists of 97% pure protein, keeping you full and satiated. You can use it as a replacement for protein powder!

Restful sleep. By stimulating growth hormone release.

What can you do with collagen?

Collagen Hydrolysate has virtually no taste, so you can add it to everything. Rocket Fuel Lattes, smoothies, tea, ice cream, soup, stews, everything.

My favorite way to enjoy it is blended in my daily rocket fuel latte. 2 tablespoons has 13 grams of easily accessible protein. Meaning, your body doesn’t have to work hard to grab the amino acids from the powder and get to work. SO much more versatile than protein powder.

My favorite grass-fed collagen sources

Great Lakes Grass-fed Collagen: Available on Amazon (on the .com or .ca sites)

Bulletproof Upgraded Collagen: Delivery to US and Canada. Available on Upgraded Self.

Lets get our fat bomb on, yes?

Print Fat Bomb Pumpkin Pie Patties
Author: Leanne Vogel Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins
Serves: 24
A low-carb layered fat bomb dessert with a pumpkin base and a vanilla top. Option to add grass-fed collagen for boosted nutrition.
Ingredients

• 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

Instructions

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. The texture of the pumpkin mixture will be similar to apple sauce.
5. Scoop about 2 teaspoons into each muffin cup. Press down with fingers or the back of a spoon until completely flat. Then, top with reserved white coconut mixture. Transfer baking sheet to the freezer and freeze for 1 hour.
6. Serve!

Notes Serving Size and Nutrition: is based off 2 patties.
Coconut Butter: If you don’t have a food processor, you can get “creamed coconut” (which is coconut butter) in the Ethnic aisle of many grocery stores for a couple of dollars. Melt, then use in this recipe.
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View Nutrition Information (once on page, scroll down)

I weighed the shredded coconut because there are SO many styles of coconut out there and I wanted to make sure you all got the recipe bang on. Having said that, 200 grams is about 3 cups, give or take.

Making the coconut butter for this recipe will save you loads of money. The storebought coconut butter is a bit expensive.

If you don’t have a food processor, you can get “creamed coconut” (which is coconut butter) in the Ethnic aisle of many grocery stores for a couple of dollars. Melt, then use in this recipe.

Once your coconut butter is nice and drippy and you’ve reserved a bit of it for the tops, add the rest of the ingredients and whiz around!

Press the pumpkin mixture into the bottom of the silicon molds, follow with coconut mix.

Freeze and enjoy!

I’ve been creating education-driven recipe posts, that provide you with more value. To give you the facts behind the ingredients I include in my healthful life so that you can make a decision on whether you’d benefit including them in your life, too.

Has this shift been helpful to you? Or is being introduced to new things stressing you out? Chat with me in the comments!