Carrot Cake Protein Balls

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.

Course Snack

Cuisine American

Prep Time 5

Total Time 5

Servings Balls

Calories 68kcal

Author Arman Liew

Ingredients

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 maple syrup can substitute for maple syrup, agave nectar or honey
1/4 cup carrots shredded
1/4 cup unsweetened shredded coconut

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition