Keto Carrot Cake Paleo Energy Balls

We all experience that midday slump between meals where we need a quick bite to curb hunger and help us refuel. This would be the perfect time to incorporate some healthy paleo snacks into your diet, like these “carrot cake” energy balls. This bite-sized snack will satisfy your sweet tooth, boost your energy, and keep you full until your next meal. It is one of the best paleo recipes because it is quick and easy to prepare and can last in your fridge for up to 5 days.

What goes into these “carrot cake” energy balls?

These energy balls are packed with tasty, nutrient-rich components perfect for a paleo diet. This recipe starts with grated carrots, high in fiber and beta-carotene. Almond butter has a high-fat content and helps bind the ingredients. Almond flour brings everything together and adds antioxidants and magnesium. Cinnamon and powdered erythritol are added to provide the “carrot cake” flavor and sweetness. Finally, the unsweetened shredded coconut coats these energy balls and keeps them from sticking to each other, all while contributing to your health.

What can you coat these paleo energy balls with?

While we have rolled these paleo balls in shredded coconut, you can get inventive with yours. You can coat them with chopped walnuts or pecans or dip them in coconut yogurt.

Can you add protein powder to this paleo recipe?

Of course, you can! However, you may not use just any protein powder since most types are not suitable for paleo recipes as they contain dairy. Don't fear - many vegan protein powder brands are suitable for a high-protein paleo diet.

Can you prepare these paleo energy balls with other nut flours?

Absolutely! Try swapping the almond flour for almond meal, ground walnuts, or ground cashews. For a nut-free version, use sunflower flour.

Net Carbs

1.7 g
Fiber

2 g
Total Carbs

5.2 g
Protein

3.3 g
Fats

8.9 g

102 cals

Quantity

Serving Size

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Carrots, raw

0.5 cup, grated
Almond butter

0.5 cup
Almond flour

0.5 cup
Powdered Erythritol (Icing Sugar)

2 tbsp
Cinnamon

0.5 tsp
Coconut, dried, shredded or flaked, unsweetened

3 tbsp, shredded

Step 1

Finely grate a medium carrot, and measure ½ a cup. You can also use a food processor with a grater attachment for this. Transfer the carrot to a bowl, and add the almond butter, almond flour, cinnamon, and erythritol.
Step 2

Mix using a fork until a dough forms. You can knead it with your hands until completely incorporated. If the dough feels dry and falls apart, add ½ - 1 tbsp of water to bring it together.
Step 3

Using a measuring tablespoon, divide the dough into 12 pieces. Roll them between your palms into even-sized balls. Place them on a plate.
Step 4

Add the shredded coconut to a small bowl. Working with one energy ball at a time, dredge it in the coconut and roll to cover its surface. Repeat with the remaining balls and transfer them to a plate.
Step 5

It’s best to place them in the freezer for 30 minutes to help them firm up. Serve them immediately. You can store them in an airtight container in the fridge for up to 5 days.