These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

It costs approximately $8.11 to make these Almond Flour Pumpkin Cake Balls. The recipe makes ten servings, which works out to cost about $0.81 per serving.

If you are looking for more almond flour recipes, try my Almond Flour Chocolate Chip Cookies and my Favorite Almond Flour Pancakes.

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 of my glass container, and toss one into my mouth. More than likely, I toss two.

The warm spices in the dough mixture create the perfect cozy snack that I love during the Fall season. It is so easy to make these Almond Flour Cake Balls that the whole family will enjoy. You can make these ahead of time and then enjoy snacking on them throughout the week.

These Gluten-Free Pumpkin Cake Balls are perfect because they:

• Can Be made ahead.
• They are easy to make and are dairy-free (make sure to use non-dairy chocolate chips).
• Require no baking.
• They are perfect for packing for work or school.

Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls

Almond Flour — will be the flour of choice, adding a nice cake(y) consistency.

Pumpkin Puree — of course.

Pure Maple Syrup — is the perfect sticky sweetener with a nice mellow flavor. Feel free to use sugar-free maple syrup if on a keto diet. I would not recommend using honey.

Cinnamon — come on, who doesn’t love cinnamon? It adds sweetness without adding more sugar.

All Spice — adds a pleasant fall aroma and taste. Feel free to sub for pumpkin spices if you do not have this spice. Whatever you do, please don’t leave it out. Use one or the other.

Kosher salt — is always helpful to balance out the sweetness.

Recipe Variations

• If you want something with a stronger outer shell, try dipping these balls into chocolate or rolling them into hemp seeds or oats.

Recipe FAQs

More Naturally Sweetened (NS) Recipes

• Fall Spinach Salad
• Best Banana Nut Bread
• Dandelion Salad with Avocado Ceasar Dressing
• Chocolate Chip Pecan Cookies
• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Vegan Chocolate Truffles
• Banana Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Almond Flour Pumpkin Cake Balls

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, pumpkin puree

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 248kcal

Author Jillian

Cost $8.11

Equipment

• Whisk
• Mixing bowl
• Measuring cups and spoons
• spatula
• 1 Tablespoon cookie scoop

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 ½ cups blanched almond flour
• ⅔ cup white or dark chocolate chips use dairy-free, or sugar-free accordingly

US Customary – Metric

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. 

Nutrition

Serving: 2balls | Calories: 248kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 73mg | Potassium: 141mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Almond Flour Chocolate Chip Cookies are chewy and baked to golden-brown perfection. They’re naturally sweetened, paleo, and even have peanut butter. You’re going to love every mouthful!

This recipe makes twelve cookies for $0.37 per cookie. The entire recipe costs about $4.47 to make.

Cookies are a fun treat to make. I love making these Chocolate Chip Pecan Cookies, these Gluten-Free Oatmeal Cookies, and these Banana Chocolate Chip Cookies. 

These almond flour chocolate chip cookies are a delicious treat to indulge in. They are thick with a soft center and chewy edges. The cookies are made with almond flour, chocolate chips, and a few other simple ingredients.

The recipe is made in one bowl and is simple to make. These cookies are perfect as a mid-day snack, evening treat, or for a family get-together any time of the year.

Ingredients for Almond Flour Chocolate Chip Cookies:

Almond flour — will be the gluten-free flour of choice.

Peanut butter — adds that ooey-gooey texture and nutty flavor. You may use almond butter or even cashew butter instead.

Butter — uh, no need to explain. It’s butter, c’mon!

Chocolate chips — use your favorite chocolate chips. I prefer dark chocolate, which is around sixty percent and above.

Pure maple syrup — will help give these cookies moisture and natural sweetness.

And other essentials such as vanilla extract, kosher salt, and baking soda.

How To Make Almond Flour Chocolate Chip Cookies

1. First, add the peanut butter, maple syrup, vanilla extract, melted butter, kosher salt, and baking powder into a mixing bowl. Stir together until well combined. 
2. Then, fold in the almond flour and then the chocolate chips. 
3. Cover the dough with plastic wrap and set it in the fridge for thirty minutes. 
4. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
5. Scoop the dough onto the baking sheet creating twelve cookie dough mounds.
6. Bake for 15-18 minutes. 
7. Finally, sprinkle with flake sea salt (optional) and allow the cookies to cool for fifteen minutes before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe Variations

• Instead of peanut butter you can use any nut butter like almond butter, cashew butter, etc.
• To make things a little healthies you can use ghee instead of butter.
• These cookies double and triple nicely.
• I like to sprinkle flake sea salt on the cookies, I feel it gives them a nice tough. If you do not have flake sea salt, then you can use kosher salt.

Recipe FAQ’s

More Healthy Desserts

• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Paleo Pumpkin Bread
• Almond Flour Pumpkin Cake Balls
• Chocolate Truffle Recipe with Coconut and Pecans
• Cinnamon Plum Chia Pudding
• Plum Galette

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4.67 from 6 votes

Almond Flour Cookies

These Almond Flour Chocolate Chip Cookies are chewy and baked to golden-brown perfection. They're naturally sweetened, paleo, and even have peanut butter. You're going to love every mouthful!

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, cookies, gluten-free

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 12 people

Calories 156kcal

Author Jillian

Cost $4.47

Equipment

• Baking sheet
• cookie scoop
• baking mat
• Mixing bowl
• Rubber scraper
• Measuring cups and spoons
• Liquid measuring cup

Ingredients

• ¼ cup creamy peanut butter
• ½ cup pure maple syrup
• 1 tsp vanilla extract
• 3 tbsp melted and cooled unsalted butter
• 1 tsp baking soda
• ¼ tsp kosher salt
• ¼ cup plus 1 tbsp almond flour packed
• 1 cup chocolate chips

OPTIONAL TOPPING:

• flake sea salt

US Customary – Metric

Instructions

MAKE AND CHILL COOKIE DOUGH:

• Add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking soda in a medium mixing bowl. Mix until well combined. 
• Add the almond flour. Fold and mix to combine.
• Next, add the chocolate chips. Fold and mix to combine.
• Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes. 

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat the oven to 325 °F.
• Line a baking sheet with parchment paper or a silicone baking mat.

SCOOP AND BAKE COOKIES:

• Remove the cookie dough from the fridge and scoop out the dough creating 12 cookie dough mounds. Space each one about 1-2 inches apart, giving each one plenty of room to expand. 
• Bake at 325 ° F for 15-18 minutes or until golden brown.

TO FINISH:

• Sprinkle the cookies with flake sea salt (optional).
• Cool the cookies for 15 minutes before serving.

Notes

Don’t like peanut butter? Use almond, cashew, or pecan butter instead. 

Don’t have chocolate chips? Leave them out. 

To store: Do not stack the almond flour cookies on top of each other because they will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing from the refrigerator and still have a nice soft, chewy texture.

Nutrition

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 168mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 87IU | Calcium: 23mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These Decadent Chocolate Coconut Butter Cups feature a rich coconut filling inside a dark chocolate shell. A simple, no-bake, vegan-friendly dessert. The cups are made with fresh coconut butter.

Coconut Butter Cups

These Chocolate Coconut Butter Cups are simple to prepare and feature a rich coconut butter filling in a chocolate shell. They require only three main ingredients and no baking. The result is a smooth, chocolatey treat that satisfies cravings without relying on highly processed additives.

You can make these right at home with minimal equipment. The dark chocolate provides a crisp exterior while the coconut butter and maple syrup create a creamy center that melts in your mouth. They are an excellent option for keeping in the fridge for a quick sweet bite.

Ingredients, Notes, and Costs:

Recipe Cost: $4.87

Per Serving Cost: $0.60

• Vegan Dark Chocolate: Use 1 cup of dark chocolate chunks or chips. High-quality chocolate melts better and provides a smoother finish.
• Coconut Butter: You need ⅓ cup. Note that coconut butter is different from coconut oil. It includes the meat of the coconut, which gives it a thick, spreadable texture similar to nut butter.
• Maple Syrup: 1 tablespoon adds just enough sweetness to the filling.
• Coconut Flakes (optional): These add a nice crunch and visual appeal to the tops of the cups. 

What kind of chocolate should I use?

Feel free to use your favorite chocolate chunks or chips. I prefer low-sugar dark chocolate. To melt the chocolate, add it to a microwave-safe container and melt on high for about 2 minutes.

Do not pause in between the melting process to stir the chocolate. Instead, cook it all the way through for the full two minutes. When ready, allow the chocolate to stand outside the microwave for 30 seconds before stirring. Know that stirring the chocolate too early cools it down and can turn a perfectly nice, melty chocolate into a ratchet mess.

Recipe Variations

• Instead of coconut butter, you can use any kind of healthy butter of your choosing. Just make sure it doens’t have any added refined sugar.
• Instead of maple syrup, you can use agave nectar.

Did you make these cups? I want to see how they turned out! Leave a star rating and comment below, or tag me on Instagram. 

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5 from 6 votes

Decadent Chocolate Coconut Butter Cups

These Decadent Chocolate Coconut Butter Cups feature a rich coconut filling inside a dark chocolate shell. A simple, no-bake vegan-friendly dessert. 

Course Dessert

Cuisine American

Keyword chocolate chips, coconut, dairy-free, Vegan

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 people

Calories 176kcal

Author Jillian

Cost $4.87

Equipment

• microwave safe bowl
• Measuring cups and spoons
• mixing spoon
• microwave safe bowl

Ingredients

• 1 cup Vegan dark chocolate chunks or chips
• ⅓ cup coconut butter
• 1 tbsp maple syrup
• coconut flakes for decorating optional

US Customary – Metric

Instructions

• Melt the chocolate in a microwave-safe bowl, heating in short intervals and stirring between each until smooth.
  1 cup Vegan dark chocolate chunks or chips
• Spoon about 1 tablespoon of melted chocolate into the bottom of each mini cupcake wrapper. Tilt or tap gently so the chocolate spreads into an even layer.
• In a small bowl, mix the coconut butter and maple syrup until fully combined.
  ⅓ cup coconut butter, 1 tbsp maple syrup
• Spoon a layer of the coconut mixture over the chocolate base.
• Add another tablespoon of melted chocolate over the coconut layer to cover it.
• Repeat the layers until the chocolate and coconut filling are used.
• Sprinkle the tops with coconut flakes if using.
• Transfer the cups to the refrigerator and chill for 1 to 2 hours until set.

Video

Notes

Storage Tips

STORE: Keep them in an air-tight container in the refrigerator for 10-14 days.

FREEZE: Place the coconut butter cups in a freezer-safe container and freeze for 1-2 months.

THAW: Thaw at room temperature for about 30 minutes before eating.

Nutrition

Serving: 1coconut butter cup | Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 162mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 3mg

More Healthy Desserts

• Almond Flour Chocolate Chip Cookies
• Cinnamon Plum Chia Pudding
• Plum Galette
• Banana Nut Bread
• Almond Joy Chia Pudding
• Chocolate Chip Pecan Cookies

Posh Plate - Healthy Feel-Good Recipes