These Carrot Cake Protein Balls are packed with protein and need less than 6 ingredients to make! Naturally keto and low carb, these energy bites are soft and delicious but made without dates.
Bliss balls. Protein Bites. Energy Balls. Fat Bombs.
Whatever you call them, they are the most delicious low carb portable snack or dessert that tastes like carrot cake.
With Easter coming up, I was thinking of a fun holiday twist on them, and nothing screams Easter like some delicious carrot cake.
err…Carrot Cake Fat Bombs.
What do carrot cake energy balls taste like?
Traditional energy balls and bites tend to use dates for a chewy texture and sweetness, but not these ones.
To keep it keto friendly, low carb and sugar free, we use a combination of coconut flour and almond flour and sweeten them with sugar free maple syrup.
They are soft, chewy and slightly doughy, and have ALL the flavors of carrot cake in them- Thanks to the spices. Rolled in shredded unsweetened coconut, they are the perfect snack between meals or a healthy dessert.
How to make carrot cake balls
- Blanched Almond Flour– A light and subtly sweet flour, that is naturally low carb, grain free and paleo. You can also use almond meal, but your carrot cake bites will be darker in color. Almond flour is fine to eat in its raw state.
- Coconut Flour– When mixed with the almond flour makes a deliciously soft and dough-like texture. Do not omit this for another flour, as it will not work.
- Mixed Spice– A popular spice mix in Australia and the UK, it is a combination of cloves, nutmeg, ginger, and cinnamon. If you don’t have mixed spice available, you can use apple pie spice, pumpkin pie spice or a mix of nutmeg and ginger.
- Cinnamon– To give the carrot cake balls a more warm and sweet spice flavor.
- Sugar Free Maple Syrup– Keto maple syrup helps hold the balls together, while also providing extra sweetness.
- Liquid stevia– A few drops of vanilla stevia provides extra sweetness AND no need for any vanilla extract. You can omit this, but the balls may not be as sweet.
- Shredded carrots– Finely shredded carrots are a must- This IS carrot cake flavored after all!
- Unsweetened shredded coconut flakes– To roll the bliss balls in once all the other ingredients have been combined.
Making these carrot cake balls is so easy and simple- It requires a quick 3 step process-
- Blend all your ingredients together. In a blender, food processor or mixing bowl, add your flours and spices, before adding your syrup. Mix/Blend well until combined. Fold through your shredded carrots, add the liquid stevia and mix/blend once more.
- Form balls. Transfer the mixture into a mixing bowl. Using your hands, form small balls and place them on a lined plate.
- Roll in coconut and refrigerate. Roll each ball in shredded unsweetened coconut and place them back on the plate. Refrigerate for 20 minutes or so, to firm up.
Storing Keto Carrot Cake Balls
Unlike traditional fat bombs or bliss balls, these keto carrot cake balls must be stored in the fridge.
Place them in a ziplock bag or keep them on the plate. Cover them in plastic wrap at all times, to avoid them drying out.
They will keep fresh refrigerated for at least 1 month (4 weeks!).
Can you freeze carrot cake protein balls?
Like all my fat bomb recipes, these carrot cake balls ARE freezer friendly and can be stored in the freezer to enjoy at a later time.
I prefer placing them all in a ziplock bag, and freezing them as they are. They can be separated easily. Be sure to write the date on it, 6 months from the day it is made- That is how long they will keep fresh frozen for.
TIP: I enjoy these carrot cake balls on the run, so don’t generally thaw them for long periods of time. If I take one or two out first thing in the morning, they are ready to eat around lunchtime, or as an afternoon sweet treat!
More keto energy ball recipes
- 3 Ingredient Peanut Butter Balls
- Keto Fat Bombs
- Chocolate Coconut Balls
- Chocolate Fat Bombs
- 4 Ingredient Chocolate Peanut Butter Balls
Carrot Cake Protein Balls
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 tablespoon mixed spice a combination of nutmeg, cloves, ginger and cinnamon
- 1 tablespoon cinnamon
- 1/4 cup sugar free maple syrup can substitute for maple syrup, agave nectar or honey
- 1/4 cup carrots shredded
- 1 serving vanilla stevia 5-6 drops
- 1/4 cup unsweetened shredded coconut
- In a high-speed blender, food processor or large mixing bowl, combine your almond flour, coconut flour and spices and mix well/blend until just combined.
- Add your syrup and shredded carrots, and blend/mix until combined. Add your liquid stevia and blend/mix once more.
- Transfer the carrot cake balls batter into a large mixing bowl. Using your hands (or a small cookie scoop), form 18 balls of dough. Roll each ball in shredded coconut and place on a lined plate and refrigerate or freeze until firm.
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