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.
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.
Ingredients and Estimated Cost:
- 1 cup pumpkin puree – $1.42
- 3 Tablespoons pure maple syrup – $0.75
- ½ teaspoon ground cinnamon – $0.02
- ⅛ teaspoon allspice or pumpkin spice – $0.04
- ¼ teaspoon kosher salt – $0.01
- 2 ½ cups blanched almond flour – $4.80
- ⅔ cup white or dark chocolate chips – $1.07
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Almond Flour Cake Balls:
- Whisk together the pumpkin puree, sweetener, cinnamon, allspice, and kosher salt using a large bowl.
- Next, use a spatula to fold in the almond flour.
- Finally, use a one Tablespoon scoop to scoop the mixture into balls and serve immediately or store in the fridge.
***For complete recipe instructions, see the recipe card below.
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.
Storage Tips
Serve: You can enjoy these at room temperature or chilled.
Store: Store in an airtight container in the refrigerator for up to 3 days.
Freeze: Place the cake balls in an airtight container in the freezer for up to 3 months.
Defrost: Defrost at room temperature for an hour before eating.
Recipe FAQs
Sugar-free maple syrup
Dates, you will have to use a food processor in this case.
Agave nectar
Brown Rice Syrup
***I would not recommend using honey due to its floral flavor.
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. ♡
Almond Flour Pumpkin Cake Balls
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
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
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