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These soft, no-bake pumpkin protein balls are full of warm spices and chocolate chips. They are gluten-free and pack 4 grams of protein per bite.
My pumpkin protein balls have been very popular with you guys, but I kept getting requests to make the recipe with almond flour instead of oats.
For all you almond flour lovers who’re trying to lower your carbs! This recipe is for you.
Just as sweet, just as autumn-friendly, just as good.
They are soft, slightly chewy, and taste like a snickerdoodle mixed with a pumpkin spice latte, with hints of chocolate.
Each ball offers only 8 grams of net carbs per serving and 4 grams of protein, making them a healthy sweet treat.
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Pin ItThese are a great recipe to keep stocked up in your fridge. They can last 7 days in the fridge (and more in the freezer).
Ingredients and Substitutes
DRY
Almond flour (1 1/2 cups) – I’ve only tested this with almond flour, so I can’t recommend a swap.
Protein powder (1/4 cup)
Pumpkin pie spice (1/2 tsp) – Try making your own version by mixing ground cinnamon, nutmeg, and ginger.
Salt (1/4 tsp)
WET
Cashew butter, or other nut butter (2/3 cup) – Use any nut butter, like almond butter or peanut butter.
Pumpkin purée (3 tbsp) – Substitute with mashed sweet potato.
Maple syrup (1/3 cup) – Replace with honey or agave syrup.
Vanilla extract (1/2 tsp) – You can use almond extract or vanilla paste.
MIX-INS
Mini chocolate chips (1/4 cup) – Swap with dark chocolate chunks, cacao nibs, or raisins.
How to Make Pumpkin Protein Balls with Almond Flour
Step 1. Grab a large bowl and add the almond flour, protein powder, pumpkin pie spice, salt, and mini chocolate chips. Combine all the ingredients.
Step 2. In another bowl, combine the cashew butter, pumpkin puree, maple syrup, and vanilla.
Step 3. Add the wet ingredients to the dry ingredients. Mix the ingredients until it forms a thick dough.
Step 4. If the dough is soft enough, roll it into a ball. Then, place it in the fridge for 15-20 minutes.
Step 5. Remove from the fridge, scoop about 1 tbsp of dough at a time, and roll it into balls. Place them on a tray and refrigerate for up to 1 hour, or until firm.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Add some crunch: Try adding 1-2 tablespoons of ground flaxseed or chia seeds to the dry ingredients.
- Boosting the flavors: You can add chopped walnuts, raisins, or white chocolate chips.
My Tips & Tricks
- Use canned pumpkin puree. Don’t use pumpkin pie filling since it has added sugars and spices, which can throw off the end result.
- Let the balls firm up: This is going to help hold their shape and allow the flavors to meld together.
- Roll the finished balls in crushed nuts or pumpkin pie spice: This is going to add more flavor or texture.
My Storage Tips
When the balls have firmed up, place them in an airtight container and keep them in the fridge for up to 7 days.
They are also a great recipe to keep in the freezer. I always have a batch waiting for me so I can take a couple out when I want something sweet. You can keep them in the freezer for up to 3 months.
Pumpkin Protein Balls with Almond Flour
Cals: 123 Protein: 4.5 Carbs: 9.1 Fat: 8.6
Ingredients
Dry
- 1 1/2 cups almond flour
- 1/4 cup protein powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Wet
- 2/3 cup cashew butter or other nut butter
- 3 tbsp pumpkin purée
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
Mix-ins
- 1/4 cup mini chocolate chips
Instructions
- In a large bowl, stir together almond flour, protein powder, pumpkin pie spice, salt, and mini chocolate chips.
- In a separate bowl, mix cashew butter, pumpkin purée, maple syrup, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until a thick dough forms.
- If the dough feels too soft to roll, refrigerate for 15-20 minutes first.
- Scoop about 1 tbsp of dough at a time and roll into balls.
- Place on a plate or tray and refrigerate for at least 1 hour to firm up.
- Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
