Easy No-Bake Pumpkin Protein Balls (Low Carb & Grain-Free!)
Craving fall flavor without the sugar hit? Our easy no-bake pumpkin protein balls mix pure pumpkin, almond butter, and warm spices. Only 2g net carbs per bite!
Ingredients
- The Pumpkin Protein Dough
⅓ cup 100% pure canned pumpkin puree (not pie filling)
½ cup creamy natural almond butter (or sunflower seed butter)
2 scoops (½ cup / ~50g) vanilla or unflavored protein powder
3 tbsp coconut flour
2 tbsp liquid or powdered monk fruit sweetener
1½ tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ tsp fine sea salt
- The Mix-Ins
3 tbsp sugar-free mini dark chocolate chips
2 tbsp raw pepitas / pumpkin seeds (roughly chopped, optional)
Instructions
In a mixing bowl, combine pumpkin puree, creamy almond butter, vanilla extract, and monk fruit sweetener. Whisk until smooth and uniform.
Add protein powder, coconut flour, pumpkin pie spice, and sea salt to the bowl. Stir thoroughly with a stiff spatula until a soft dough ball forms.
Gently fold in the mini chocolate chips and optional chopped pepitas until evenly distributed.
Scoop 1-tablespoon portions of dough using a cookie scoop. Roll tightly between damp hands into 12 smooth balls. Arrange on a parchment-lined baking sheet or plate.
Refrigerate for 20 minutes to allow the coconut flour and nut butter to set into a firm, fudgy bite. Transfer to an airtight container and keep stored in the fridge!
Notes
Use Pure Pumpkin: Ensure your can says 100% pure pumpkin puree, not sweetened pie filling. Rest Dough 3 Minutes: Coconut flour needs a moment to absorb liquids fully—let the dough rest before adjusting moisture. Dampen Hands: Keep palms lightly wet while rolling to stop dough from clinging to skin. Store in Fridge: Keeping bites chilled maintains their firm, cookie-dough texture. Freeze for Months: Freeze extra batches for quick grab-and-go meal prep all season long!