There is a snack problem in the United States. Too often to people snack on foods that don’t satisfy their hunger. It is impossible to only reach into a bag of chips a couple times if you want to snack. You can easily finish a bag of chips because there are no real nutrients. Snacking on processed foods will only lead you to eat more, increasing your caloric intake and your risk of weight gain. Instead, it is better to snack on foods that satiate you, such as energy balls.
With the arrival of fall comes the tidal wave of pumpkin spice, and we are more than ready for impact. Pumpkin spice utilizes warming fall spices and other seasonal ingredients. Although canned pumpkin puree is available year round, it is more prevalent on supermarket shelves during the fall and winter months. It is very important that you do not purchase pumpkin pie filling for this recipe. Pumpkin pie filling contains preservatives and excess sodium and sugar. So make sure to get 100% pure pumpkin puree to stay healthy.
Before you scroll down to the ingredients, please note that you should not substitute the coconut flour with another type of flour as a one to one ratio. That will not work. Coconut flour acts like a sponge, absorbing liquid incredibly well. You can keep this keto-approved by using almond meal or almond flour, but you will have to double the amount. Should you use another flour like oat flour, the recipe will no longer be keto-approved, nor will it be gluten-free.
- Prep Time:10m
- Total Time:10m
- Serves: 18 servings
- Category: Appetizers & Snacks, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 c almond butter
- 2 tbsp. pumpkin puree
- 1 tbsp. pumpkin pie spice
- 2 1/2 tbsp. coconut flour
- 1/4 c grade A maple syrup*
- desiccated coconut (optional for rolling)
Instructions
- Forget the food processor for this recipe! Add the almond butter and pumpkin puree to a large mixing bowl and mix to combine.
- Add in the pumpkin pie spice and coconut flour (with optional maple syrup if not keto) and mix until you achieve a thick batter. If the batter is too thin, add a little extra coconut flour.
- Line a large plate with parchment paper and form about 18 bite-size balls with your hands, placing them on the plate. Place in the freezer for about 30 minutes to firm up.
- Remove the balls from the freezer and enjoy immediately, or roll them in desiccated coconut before enjoying.
- Leftover energy balls will stay fresh in an airtight container in the fridge for two weeks, or in the freezer for two months.
Notes
* Adding maple syrup makes this recipe a non-keto option, as maple syrup contains a lot of sugar.
