No Bake Keto Carrot Cake Balls

These No Bake Keto Carrot Cake Balls are the best ever!! Seriously, I could have eaten the whole batch.

I mean, it helps that I love carrot cake.

These are literally carrot cake in ball form.

They are made up of unsweetened shredded coconut, almond flour, , finely chopped pecans, cream cheese, powdered monkfruit erythritol sweetener, vanilla extract, spices..and of COURSE shredded carrots!

Disclaimer: this post contains some affiliate links

This dessert is a nice leeway into my fall keto desserts. It's got the all of those fall flavours including cinnamon, nutmeg, ginger and allspice.

On top of the glorious carrot cake batter filling, these no bake keto carrot cake balls are then coated in a delicious sugar free cream cheese glaze and rolled in more coconut!

You really can't go wrong with this recipe, it's so stinkin' good!

Ingredients In Keto No Bake Carrot Cake Balls

• Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally). As I’ve noted in many of my past recipes, the brand of almond flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect glaze every time!
• Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the carrot cake bites a chewier texture.
• Unsweetened Shredded Coconut – Perfect for so many keto friendly recipes!

Tips For Making Low Carb No Bake Carrot Cake Balls

• Feel free to add a few drops of molasses for a richer carrot cake flavour. This adds minimal carbs but lots of flavour!!
• You can make these balls without the cream cheese glaze if you wish, they will still hold together just fine. 
• Feel free to add walnuts instead of pecans if you want to mix things up a bit!

Tools I Used To Make This Keto No Bake Carrot Cake Balls Recipe

– Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year! (You can see it in a lot of my step-by-step photos!)

– Parchment Paper – Helps to prevent sticking and makes it easy to lift desserts out of pans!

How To Store Keto No Bake Carrot Cake Bites

• To store these carrot cake balls, you can place them in a ziplock in the freezer and store them that way once the glaze has fully set on a plate or tray. 
• You can also store them in the fridge for up to 5 days in an airtight container between layers of wax or parchment paper (we like ours best at this temperature).

Keto No Bake Carrot Cake Balls Recipe

Serves: 9 carrot cake balls

Ingredients:

Carrot Cake Balls

• 1/2 cup almond flour, 56g
• 1/4 cup unsweetened shredded coconut, 28g
• 1/4 cup finely chopped pecans, 28g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 1/4 tsp xanthan gum (optional, just creates a chewier texture)
• 1/4 tsp cinnamon
• 1/16 tsp each; nutmeg, allspice, ginger 
• 1/16 tsp salt
• 1/4 cup cream cheese, softened, 60g/2oz
• 1/4 cup shredded carrot, 28g
• 1/4 tsp vanilla extract

Sugar Free Cream Cheese Glaze

• 1 tbsp cream cheese, softened, 15g
• 1 tsp butter, softened, 5g 
• 1/4 cup powdered monkfruit/erythritol sweetener, 48g
• 2 tbsp light cream, (18% for Canadians), 30g
• 1/4 cup unsweetened shredded coconut for rolling the balls in, 28g

Directions:

1. In a bowl, add all of your dry ingredients including; almond flour, unsweetened shredded coconut, chopped pecans, powdered monkfruit/erythritol sweetener, xanthan gum, cinnamon, spices & salt.
2. Stir to combine.
3. Add your shredded carrot, softened cream cheese and vanilla extract to the dry ingredients and stir until a thick dough is formed.
4. Line a plate or tray with parchment paper and begin rolling the dough into balls (I got 9 in total).
5. Place your keto carrot cake balls on the plate and then put them in the freezer for at least 20min to set. 
6. 
7. While they are in the freezer, make your glaze by mixing together the above 4 ingredients in a small bowl until smooth.
8. Also put your shredded coconut for topping in a shallow dish.
9. Remove your carrot cake bites from the freezer and using a spoon, gently dip one in the glaze, roll it to fully coat, then transfer to the bowl of coconut and roll again until covered in coconut.
10. Place the ball back on the parchment lined sheet to harden. Repeat for the rest of the balls. 
11. Refrigerate or freeze for another 20min or until the glaze has set and then serve! Enjoy your No Bake Keto Carrot Cake Balls!

*See Storage Instructions Above*

Nutrition for 1/9th of recipe: 122 calories | 11.2g fat | 1.8g NET carbs | 2.4g protein | 1.5g fibre

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