Healthy Pumpkin Spice Cake Balls
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5 from 1 vote

Healthy Pumpkin Cake Balls

A yummy and super easy treat full of pumpkin flavor-- without the carbs!
Prep Time15 mins
Total Time15 mins
Servings: 18 balls


  • 1 1/2 cups shredded coconut or 1/2 cup coconut butter
  • 1/2 cup pumpkin puree
  • 2 tsp pumpkin pie spice to taste
  • Pinch of pure stevia powder to taste
  • Dash of pink salt


  • First make coconut butter by blending shredded coconut in a food processor for about 15-20 minutes until liquified, scraping down the sides as needed. (Or use store-bought coconut butter, melted and stirred)
  • Add the remaining ingredients to taste.
  • Scoop into balls with a small cookie scoop (just under 1 Tbs). (If your mixture is too runny, chill it in the freezer for a bit first) Roll in the palm of your hands to smooth it out.
  • Place on a parchment lined plage. Optional: dust them with a little extra pumpkin pie spice or cinnamon. Chill for 15 minutes.
  • Enjoy! :)


What I used:
Nutrition Facts (from 73 calories, 7g fat, 3g carbs, 3g fiber, 0.4 net carbs, 1g protein per ball, based on 18.
Keep refrigerated. They should last 7-10 days. Do not freeze or they will turn rock hard.
(ps -- all you coconut haters, this does *not* taste like coconut or have the texture of shredded coconut. It's smooth and only has yummy pumpkin flavor)
Note- keep blending the coconut until it is a DRIPPY liquid. Use a smaller size food processor to make blending easier. Or use more coconut if your food processor is large and make a double batch of coconut butter.