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Pumpkin Energy Balls

Created by
  Published on October 28th, 2021
  Reading time: 2 minutes
  Last modified May 19th, 2022
Energy Balls
ChefMax MentzerDifficultyBeginnerRating
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'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.

Yields24 Servings
Prep Time8 minsCook Time10 minsTotal Time18 mins

Ingredients

Dough Ingredients
 ½ cup butter
 ¼ cup coconut flour
 ¼ tsp xanthan gum
  cup chopped walnuts
 1 scoop Bean Envy Pumpkin Spice MCT + Collagen Powder
Topping Ingredients
 brown butter bits
 ¼ cup zero-calorie granulated sweetener

Directions

Directions
1

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.

2

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.

3

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.

4

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.

5

In a new bowl, add the brown butter bits to the granulated sweetener and combine until uniform.

6

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

Dough Ingredients
 ½ cup butter
 ¼ cup coconut flour
 ¼ tsp xanthan gum
  cup chopped walnuts
 1 scoop Bean Envy Pumpkin Spice MCT + Collagen Powder
Topping Ingredients
 brown butter bits
 ¼ cup zero-calorie granulated sweetener

Directions

Directions

Directions
1

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.

2

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.

3

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.

4

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.

5

In a new bowl, add the brown butter bits to the granulated sweetener and combine until uniform.

6

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!

Pumpkin Energy Balls

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