Get your carrot cake fix AND a dose of veggies with these low carb energy balls! They’ve got a cake-y texture from the coconut flour, and the sweet potato makes every bite creamy and indulgent. Plus, they’re packed with carrot and zucchini shreds for added fuel! It’s a vegan, gluten-free, keto snack you just can’t beat.
1 tsp cinnamon
1/2 cup coconut flour
3-4 Tbsp erythritol
pinch of salt
1/4 cup shredded carrot
2 Tbsp sweet potato mash (fresh or canned)
1/4 cup unsweetened coconut shreds
1/2 tsp vanilla
1/2 cup water
1/4 cup zucchini shreds, squeezed dry
In a large bowl, whisk together flour, sweetener, cinnamon, and salt.
Add sweet potato, vanilla, and water. Mix to combine.
Use a cheese grater to grate zucchini into shreds. Once grated, hold the shreds in your hands over the sink and squeeze them to remove excess moisture. Gently separate shreds after squeezing (they’ll clump together when you squeeze them!)
Fold in grated zucchini, carrot shreds, and shredded coconut.
Refrigerate mixture for 15 minutes.
Roll into balls—I used a 2-teaspoon cookie scoop to portion them, then rolled/pressed them together with my hands.
Serve and enjoy, or store in the fridge!
These will last packed in a cool lunchbox until lunch time!
Yields ~26 energy balls.
Per serving: 16g total carbs | 8g fiber | 4g sugar | 8g net carbs
Serving: 8-9 energy balls