Super easy, no-bake, healthy Almond Flour Pumpkin Cake Balls made with wholesome ingredients. Each ball is naturally gluten-free, and there is a keto-friendly option on the recipe card!
These delicious morsels are the perfect snack when needed on demand. Whenever I have a craving, I pop my head in the fridge, remove the lid to my glass container, and toss one into my mouth. More than likely, I toss two.
These Almond Flour Pumpkin Cake Balls are Perfect Because They:
- Can Be made ahead.
- Are easy to make and are dairy-free (make sure to use non-dairy chocolate chips).
- Require no baking.
- Are perfect to pack for work or school.
Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls
Almond Flour — will be the flour of choice, also adding a nice cake(y) consistency.
Pumpkin Puree — of course.
Pure Maple Syrup — is the perfect sticky sweetener that has a nice mellow flavor. Feel free to use sugar-free maple syrup if on a keto diet. I would not recommend using honey.
Cinnamon — c’mon, who doesn’t love cinnamon? It adds sweetness without adding more sugar.
All Spice — adds a nice fall aroma and taste. If you do not have this spice, feel free to sub for pumpkin spices. Whatever you do don’t leave it out, use one or the other.
Kosher salt — is always helpful to balance out the sweetness.
What Can I Use Instead of Pure Maple Syrup in Pumpkin Cake Balls?
- Sugar-free maple syrup
- Dates, you will have to use a food processor in this case.
- Agave nectar
- Brown Rice Syrup
Again, I would not recommend using honey due to its floral flavor.
More Delicious Indulgences!
- Almond Flour Pumpkin Bread (dairy-free!)
- German Chocolate Cake Dessert Truffles
- Peanut Buttery Almond Flour Chocolate Chip Cookies
- Chewy Soft Coconut Cashew Granola Bars
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Almond Flour Pumpkin Cake Balls
Ingredients
- 1 cup pumpkin puree
- 3 tbsp pure maple syrup use sugar-free maple syrup for keto
- ½ tsp ground cinnamon
- ⅛ tsp or a nice pinch allspice or pumpkin spice
- ¼ tsp kosher salt
- 2 and 1/2 cups blanched almond flour
- ⅔ cup white or dark chocolate chips use dairy-free, or sugar-free accordingly
Instructions
- With a large mixing bowl and your handy whisk, add into the bowl the pumpkin puree, sticky sweetener of choice, cinnamon, allspice, kosher salt, and whisk until all of the ingredients are well incorporated.
- When ready, add in the almond flour. Now, ditch your whisk and use a spatula to fold and mix. It will take about a minute until all of the ingredients are fully incorporated. The batter will be wet and moist and will always be in that consistency (see notes).
- Grab the mixture with a tablespoon and form each glob into balls with your palms. Using a small cookie scooper will ensure each ball will be the same size every time.
- Enjoy immediately or store in an air-tight container for up to 3 days.
Notes
- The batter/balls will always have a sort of wet and moist consistency even when left in the fridge overnight.
- If you are looking for something with a stronger outer shell, try dipping these balls Into chocolate or rolling them into hemp seeds or oats.
Equipment
Nutrition
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Comments & Reviews
Linn says
I dipped my pumpkin balls in chocolate and everybody loved it.