These keto pumpkin cake balls are like cake pops without the frosting or the sticks! They’re a simple, keto-friendly no-bake recipe.
N0-Bake Pumpkin Balls
Skip the hot oven. The most difficult part of this recipe is waiting the two hours for the sweet pumpkin cake balls to set in the freezer!
With six simple ingredients (that you probably already have in your pantry), all you have to do is mix everything, make the balls, and let them freezer.
When they’re ready, you’ll have sweet pumpkin desserts with only 2 grams net carbs in each cake ball. That’s so low that you’ll be able to indulge in more than one – and all without guilt or worry!
Pumpkin Cake Balls
What comes to mind when you think of pumpkin desserts? Images of pumpkin cheesecake, pumpkin muffins, or maybe even pumpkin spice lattes probably pop up!
Well, these are bite-sized pumpkin cakes and they’re just as good as all of the classic desserts. Oh, and they’re topped with melted white chocolate, too!
Here are a few quick notes about some of the ingredients. First, remember to use almond flour, not almond meal.
The almond meal will make it taste too grainy. Next, remember to use pumpkin puree, not pumpkin pie filling.
Finally, you can use apple pie spice instead of pumpkin pie spice – it’s basically the same thing.
Gluten-Free Cake Balls
These cake balls are naturally gluten-free because they’re made with almond flour, not any other type of flour. The almond flour also means that it’s naturally high in protein, too.
Pumpkin puree is full of fiber, vitamin A, and antioxidants. These little cake balls are actually good for you, so enjoy every bite!
I topped each mini cake ball with some melted keto white chocolate. They add just the right amount of sweetness to the already-sweet cake balls.
What can you use instead of white chocolate? Sprinkle some keto powdered sugar substitute on top or make a keto cream cheese frosting but the cake balls also taste perfectly delicious without anything on top too.
Keto Pumpkin Balls
Making them couldn’t be any easier! Blend everything together in a mixing bowl. (Everything except the white chocolate chips. Save those for later).
Then, form them into balls. Freeze them.
While they’re freezing, melt the white chocolate chips and drizzle it on top of the pumpkin balls.
One quick tip about freezing the cake balls. Place a silicone baking mat on the baking sheet, or use some parchment paper.
The cake balls are pretty sticky and could freeze or stick to the baking sheet, so be careful.
Keto Desserts
The no-bake pumpkin cake balls will become one of your favorite low-carb fall desserts! If you’re serving it at a party, make some Keto Peppermint Cheesecake Chocolate Cups to go with it.
The minty flavors will be perfect with the sweet pumpkin cake.
If you’re serving this for Christmas, make some red and green Keto White Chocolate Christmas Shooters. They are a lot of fun to make and look extra festive.
If you love the bite of ginger, then make some Keto No Bake Gingerbread Cheesecake Bites. They really do taste like gingerbread cookies.
No Bake Keto Pumpkin Cake Balls Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this no-bake keto pumpkin cake balls recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 10 minutes
Cook Time: 1-2 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
Ingredients:
- Almond flour
- Pumpkin puree
- Swerve brown sugar substitute
- Vanilla extract
- Pumpkin pie spice
- Keto white chocolate chips
Instructions:
Blend together the almond flour, pumpkin puree, vanilla, Swerve and pumpkin pie spice in a mixing bowl until well combined.
Form the mixture into evenly sized balls, and freeze for 2 hours.
Place the white chocolate chips into a microwave safe bowl, and heat for 30 second intervals until melted.
Drizzle the white chocolate over the cake balls.
Place back into the freezer until the white chocolate has set.
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No-Bake Keto Pumpkin Cake Balls
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
- 2 cups Almond Flour
- 2/3 cup Pumpkin Puree
- 1/2 cup Swerve Brown Sugar Substitute
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- 1/3 cup Keto White Chocolate Chips
Instructions
- Blend together the almond flour, pumpkin puree, vanilla, Swerve and pumpkin pie spice in a mixing bowl until well combined.
- Form the mixture into evenly sized balls, and freeze for 2 hours.
- Place the white chocolate chips into a microwave safe bowl, and heat for 30 second intervals until melted.
- Drizzle the white chocolate over the cake balls.
- Place back into the freezer until the white chocolate has set.
Notes
Keto Pumpkin Recipes
Pumpkin is so versatile! You can use it to make both desserts and savory snacks. And if you liked these no-bake keto pumpkin cake balls, here are more of my popular pumpkin recipes.
