These Carrot Cake Protein Balls are packed with protein and need less than 6 ingredients to make! They make such a filling and wholesome snack.
If you’ve tried my homemade protein balls before, you know I LOVE coming up with tons of flavors to change things up.
Inspired by my carrot cake protein bars, I wanted to make a simple energy ball version!
Table of Contents
- Ready in minutes. With less than 5 minutes of prep time, these make such a quick snack.
- No dates are needed. Unlike larabars, these don’t need any dates to bind them together.
- Perfect texture. 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.
- Blanched Almond Flour- A light and subtly sweet flour that is naturally low carb. 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 almond flour, it 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 warmer and sweeter spice flavor.
- Maple Syrup– Keto maple syrup helps hold the balls together, while also providing extra sweetness.
- 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.
Find the printable recipe with measurements below.
How to make carrot cake balls
Making these carrot cake balls is so easy and simple- It requires a quick 3 step process-
Step 1- 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.
Step 2- Form balls. Transfer the mixture into a mixing bowl. Using your hands, form small balls and place them on a lined plate.
Step 3- 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.
Recipe tips and variations
- I recommend chilling the balls for at least 30 minutes before enjoying them. This gives them enough time to firm up slightly, and also, the flavors meld.
- If you don’t have a food processor or blender, you can mix everything by hand. If you do, grate the carrots very, very finely (I recommend a cheese grater).
- Feel free to add protein powder to it. 1/4 cup is a good starting point but if you want to add more, you’ll need to add some liquid to compensate.
- Add some mix-ins like dried fruit, nuts, seeds, or even some chocolate chips.
To store: 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, and store them in the fridge for up to two weeks.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
More high protein snacks to try
Carrot Cake Protein Balls
- 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.
- 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.
Recipe originally published February 2020 but updated to include new information for your benefit.
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