Decadent Keto Pumpkin Balls: Irresistible No-Bake Low-Carb Treats You Must Try!

For those seeking a guilt-free indulgence, these Keto Pumpkin Balls offer a symphony of flavors and textures. Combining creamy, spiced pumpkin with a delicate coconut crunch, these treats are both easy to make and satisfying. Inspired by Keto fat bombs, these pumpkin desserts deliver a burst of autumn flavor in every bite, all while keeping the carb count low.

Why You'll Love These Keto Pumpkin Balls

Effortless Preparation: With a no-bake design, these pumpkin balls come together quickly.
Keto-Friendly: By substituting sugar with erythritol, this dessert remains low-carb.
Flavorful Combination: The blend of pumpkin, cinnamon, and coconut creates a delightful taste.
Customizable: Adapt the recipe with varied protein powders or sweeteners.

Ingredients and Substitutions

Pumpkin Puree: Full of fiber, vitamin A, and antioxidants, pumpkin puree is a nutritional powerhouse. Be sure to use pumpkin puree and NOT pumpkin pie filling.
Cream Cheese: Softened cream cheese forms the creamy base of these pumpkin balls.
Almond Flour & Coconut Flour: Almond Flour will add a nice cake(y) consistency. Coconut flour is highly absorbent, so it soaks up the extra liquid and keeps the texture soft and cakey rather than wet or heavy. These gluten-free flours replace traditional flour.
Coconut: Finely shredded coconut provides a slight crunch on the outside of the pumpkin balls. Toasting the coconut enhances its flavor. If you can’t find finely shredded coconut, you can use regular shred. Toast the coconut using an oven. For this, lay out the coconut in a thin layer on a pan. Using the broil setting, carefully watch as your coconut browns. (Be careful. It’s super easy to burn coconut. I’ve done it several times!) Toasted coconut shouldn’t take more than 1-2 minutes. When your coconut is toasted, it should feel dry, flaky, and slightly brown in color. Add the coconut to a food processor or blender for a few seconds. Go easy on the blender. You don’t want dust, just a fine shred. This process should give you the right consistency.
Spices: Cinnamon, pumpkin pie spice, and a hint of salt elevate the sweet taste.
Protein Powder: Protein powder adds nutritional value and can be customized to your liking. I prefer vanilla protein powder because it adds a touch of sweetness, but unflavored protein is fine. For any of my recipes with protein powder, I always recommend casein protein powder, brown rice protein powder, and pea protein powder. I don’t typically use whey protein because, depending on the blend, it can change the texture. In terms of brands, Optimum Nutrition or Growing Naturals are my go-tos. I use both of them in all my protein powder recipes. You can use up to 1 1/2 cups of protein powder (instead of 1/2 cup) if you want even more protein in each bite. If you opt for this, omit the oat flour. The protein powder will act as a binder.
Sweetener: Powdered erythritol is recommended for a keto-friendly option.
Rolled Oats: The oats will be blended down into oat flour. I use certified gluten-free oats to keep them gluten-free.

Substitutions:

Maple Syrup: You can use sugar-free maple syrup, Dates, you will have to use a food processor in this case, Agave nectar, Brown Rice Syrup, ***I would not recommend using honey due to its floral flavor.
Protein Powder: You could also use a “clean” protein powder like Vega for vegan diets or a collagen-based powder for those who do animal products.

Step-by-Step Instructions

Keto Pumpkin Balls

Mix softened cream cheese and pumpkin puree.
Add vanilla, cinnamon, pumpkin pie spice, and powdered sugar.
Add almond flour and coconut flour and combine.
Use your hands to roll each fat bomb about 1.5 inches.
Mix finely shredded coconut, salt, an extra sprinkle of cinnamon, and two teaspoons of powdered sugar on a plate.
Gently roll the pumpkin balls in the coconut mixture.
Refrigerate.

Keto No Bake Gingerbread Cheesecake Bites

If you love the bite of ginger, then make some Keto No Bake Gingerbread Cheesecake Bites.

Low Carb Toasted Coconut Pumpkin Seed Energy Balls

Start by adding the roasted pepitas or pumpkin seeds to a food processor.
Next add in the Swerve brown sugar and pulse to mix. Then add in the rest of the ingredients and pulse until it looks like a smooth nut butter. It might look a bit gritty in texture but don’t worry about it.
Spoon the pumpkin seed mixture into a bowl and freeze for about 10 minutes so the mixture hardens enough to handle. You want to make them into round balls so it needs to harden a bit. Depending on how thick your mixture is check at around the 7-8 minutes to see if solid enough and if not put it back in the freezer until it is.
While that mixture is in the freeezer, toast the coconut. Take out a small skillet and heat to medium heat. Add the shredded coconut to the pan and toast until golden brown. Watch to make sure it doesn’t burn. When it has cooled put into a small bowl.
Once the energy bite mixture is solid enough to roll into a bowl, take it out of the freezer. Use a tablespoon or small cookie scoop to take some of the mixture and carefully roll into a bowl then drop into the bowl of toasted coconut. Roll it around in the coconut to make a ball and then place it on a plate. Store these pumpkin energy balls in an air tight container either in the freezer or refrigerator. If they seem too hard when you take them out of the freezer, just let them sit out for a few minutes and they should be fine.

Keto Pumpkin Spice Cake Balls

First make coconut butter by blending shredded coconut in a food processor for about 15-20 minutes until liquified, scraping down the sides as needed. (Or use store-bought coconut butter, melted and stirred)
Add the remaining ingredients to taste.
Scoop into balls with a small cookie scoop (just under 1 Tbs). (If your mixture is too runny, chill it in the freezer for a bit first)
Roll in the palm of your hands to smooth it out.
Place on a parchment lined plage.
Optional: dust them with a little extra pumpkin pie spice or cinnamon.
Chill for 15 minutes.
Enjoy!

Tips for the Perfect Pumpkin Balls

Toast the Coconut: Toasting intensifies the coconut flavor and adds a satisfying crunch.
Finely Shredded Coconut: If you can’t find finely shredded coconut, you can use regular shred. Toast the coconut using an oven. For this, lay out the coconut in a thin layer on a pan. Using the broil setting, carefully watch as your coconut browns. (Be careful. It’s super easy to burn coconut. I’ve done it several times!) Toasted coconut shouldn’t take more than 1-2 minutes. When your coconut is toasted, it should feel dry, flaky, and slightly brown in color. Add the coconut to a food processor or blender for a few seconds. Go easy on the blender. You don’t want dust, just a fine shred. This process should give you the right consistency.
Enhance Sweetness with Salt: A pinch of salt balances the sweetness, making the flavors more pronounced. Any time you have a sweet dessert, salt will actually enhance the sweet taste by providing a counterpointe of savory flavor for your palate. As long as the salt is light and not overpowering, the sweetness of the pumpkin and coconut will be more defined and noticeable.
Use a Cookie Scoop: Don’t want to dirty your hands? Use a cookie scoop.
Coconut Butter Consistency: Note- keep blending the coconut until it is a DRIPPY liquid. Use a smaller size food processor to make blending easier.
If your mixture is too crumbly: add a little water to thin it out.

Serving and Storage

Serve: You can enjoy these at room temperature or chilled.
To store: Keep refrigerated. They should last 7-10 days.
To freeze: Place the cake balls in an airtight container in the freezer for up to 3 months. If they seem too hard when you take them out of the freezer, just let them sit out for a few minutes and they should be fine.

Variations

Keto White Chocolate Christmas Shooters: If you’re serving this for Christmas, make some red and green Keto White Chocolate Christmas Shooters.
Chocolate Pumpkin Balls: I tested a batch with just cinnamon and added one tablespoon of cocoa powder, and it completely changed the vibe- more like a chewy brownie bite than a fall treat.
Add seeds: Add chia seeds. Or ground flaxseed.

Read also: Easy Low-Carb Cheese Crackers

Read also: Magnesium Supplements for Keto

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