Pumpkin Energy Balls
ChefMax MentzerDifficultyBeginner'Tis the season for all things pumpkin spice! This delicious replication of pumpkin-infused cookie dough will satisfy the taste buds while giving a boost of energy in between meals. You can batch-cook your pumpkin energy balls ahead of time to have your keto-approved snacks on hand and ready to go.
Servings 24
Serving size 1 pumpkin energy ball
Net Carbs
- Amount Per Serving
- Calories 60
- % Daily Value *
- Total Fat 5.5g8%
- Protein 1g
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.5g2%
- Total Sugars 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small sauce pot over medium heat, melt the butter until fragrant like roasted nuts. Place a paper towel in the bottom of a colander and strain, while catching the brown butter bits. Reserve the brown butter and the bits for later use.
In a large mixing bowl, combine all remaining dough ingredients with the brown butter and mix thoroughly. Shape into a dough ball and flatten out. Place in the refrigerator for 1 hour.
Using a 1-ounce ice cream scoop, take 24 servings and place on a parchment paper-lined baking sheet. Place the tray in the freezer.
Put the cream cheese in a bowl and microwave 15-30 seconds until soft. Add in the powdered sweetener and salt, and stir to combine. Fill a pastry piping bag with the mixture, or use a plastic sandwich bag and cut the corner to create a piping tip.
In a new bowl, add the brown butter bits to the granulated sweetener and combine until uniform.
Remove the pumpkin energy balls from the freezer, top with a drizzle of the sweetened cream cheese, and a few bits of the brown butter sweetener. Enjoy!
Ingredients
Ingredients
Directions
Directions
In a small sauce pot over medium heat, melt the butter until fragrant like roasted nuts. Place a paper towel in the bottom of a colander and strain, while catching the brown butter bits. Reserve the brown butter and the bits for later use.
In a large mixing bowl, combine all remaining dough ingredients with the brown butter and mix thoroughly. Shape into a dough ball and flatten out. Place in the refrigerator for 1 hour.
Using a 1-ounce ice cream scoop, take 24 servings and place on a parchment paper-lined baking sheet. Place the tray in the freezer.
Put the cream cheese in a bowl and microwave 15-30 seconds until soft. Add in the powdered sweetener and salt, and stir to combine. Fill a pastry piping bag with the mixture, or use a plastic sandwich bag and cut the corner to create a piping tip.
In a new bowl, add the brown butter bits to the granulated sweetener and combine until uniform.
Remove the pumpkin energy balls from the freezer, top with a drizzle of the sweetened cream cheese, and a few bits of the brown butter sweetener. Enjoy!
Notes
