These no bake keto coconut balls are made with just 4 ingredients and take 5 minutes to make! Using both coconut flour and almond flour, these low carb coconut balls are foolproof! 1 gram net carb.
Many coconut balls or bite recipes call for condensed milk, so it was high time to re-create this, without the need to do so!
These no bake bites will be your go-to quick and easy no bake dessert.
Sugar Free and Low Carb
Keto and vegan!
I was surprised at how satisfying these coconut balls were. For such a low carb dessert, they certainly did provide quite the impressive energy boost!
I originally planned to base the recipe on my no bake coconut cookies but found that they wouldn’t hold as well. To combat this, I used a little almond flour to hold into shape. Not only did this add a nuttier flavor to it, they produced durable, portable and easy snacks to munch on!
How to make coconut balls
Making keto coconut balls is so simple, and requires just one bowl. In a high-speed blender or food processor, add all your ingredients and blend until combined. If the mixture is too thin, add a little extra milk or syrup. Line a large plate or tray with parchment paper. Next, lightly wet your hands and form small balls. If desired, roll them in extra shredded coconut and place on the lined plate. Refrigerate or freeze until firm.
The Ingredients and Substitutions
- Shredded Coconut Flakes
- Almond Flour
- Keto Maple Syrup
- Coconut Milk
Shredded coconut flakes
- Fine Macaron Coconut (desiccated coconut)- This is my favorite kind of unsweetened coconut to use, as it is so finely milled, it helps shape the balls/bites perfectly. I also find that the taste is less overpowering.
- Shredded Coconut– The next best alternative, shredded coconut is slightly less processed, but has a more distinct coconut flavor. The only downside of shredded coconut is that it sometimes may need an extra tablespoon or two of a sticky sweetener to hold shape.
- Coconut Flakes– The least process kind of unsweetened coconut- I wouldn’t recommend using this form, as they will be difficult to shape.
TIP! If you only do have coconut flakes and/or shredded coconut, simply blend them until a fine texture.
As pictured, I used the blanched almond flour. I prefer this purely on its color, as it is lighter and maintained the overall white color of the no bake bites. It also had a much finer texture, due to it not containing the skins.
- Almond Flour– A slighter less fine texture than above, but still will work just as well. These do contain the skins of the almonds on them.
- Almond Meal– Considerably more gritty and nuttier than almond flour, I find that almond meal is less processed than almond flour.
Keto Maple Syrup
To keep these coconut balls 100% low carb, sugar-free and keto-diet friendly, you’ll need to use a keto maple syrup. It uses monk fruit sweetener and has the consistency of real maple syrup.
Please do NOT use a sugar-free syrup or pancake syrup- This simply won’t hold up.
Any milk of choice will work. I opted to use coconut milk to enhance the coconut flavor even more. Unsweetened almond milk, soy milk etc will all work.
Tips for perfect coconut balls
- Although not necessary, using a high-speed blender or food processor will ensure your ingredients are fully incorporated and easy to shape balls.
- If the no bake bites are too crumbly, add a little extra sticky sweetener of choice until a thick dough remains.
- Don’t worry if the balls are a little too doughy, as you can roll them in extra coconut flakes
- For some chocolate flavor, you may enjoy coconut chocolate balls instead.
Storing and Freezing Coconut Balls
- To store: Leftover coconut bites should be stored in a sealable container in the refrigerator. They will keep well for up to 2 months.
- To freeze: Place the no bake coconut bites in a ziplock and store in the freezer.
More EASY Keto No Bake Recipes
- No Bake Chocolate Tart
- Chocolate Peanut Butter No Bake Cookies
- Chocolate Peanut Butter Balls
- Coconut Bars
- Chocolate Coconut Bars
Coconut Balls (4 Ingredients!)
- In a high-speed blender, food processor or mixing bowl, combine your ingredients and blend until a dough is formed. If the batter is too crumbly, add extra coconut milk until a slightly sticky texture remains.
- Using your hands, form into small balls. If desired, roll balls in extra shredded coconut.
- Refrigerate for 30 minutes, or until firm.
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