These no bake pumpkin cake balls are soft, moist, low sugar, low carb and keto-friendly. The cake balls are just 4 ingredients and don’t require any baking. The balls are also easy to customize.

These pumpkin balls taste like soft, moist pumpkin cake. They are dipped in sugar-free dark chocolate but you can also use other types of chocolate.

Ingredients

  • Pumpkin
  • Coconut flour
  • Sugar-free maple flavored syrup
  • Sugar-free dark chocolate chips

Pumpkin: This recipe uses canned pumpkin puree to make the cake balls. Make sure to use a brand that makes a thick puree.

Coconut flour: Coconut flour is mixed with the pumpkin to create a cake-like crumb for these balls. Make sure to use coconut flour and not almond flour. Coconut flour is more absorbent so it is able to absorb the moisture from the pumpkin puree better.

Sugar-free maple syrup: Try to use a brand with a thick syrup so the mixture is not too wet. I used a maple flavored syrup sweetened with monk fruit extract. You can also use regular maple syrup if you don’t need these balls to be low sugar.

Sugar-free dark chocolate chips: You can use whatever your favorite type of chocolate is. If you want to keep these low carb, you want to use chocolate chips sweetened with a sugar alternative. If you need the balls to be dairy-free, make sure to use dairy-free chocolate.

How to Make Pumpkin Cake Balls

  • The pumpkin, syrup and coconut flour are mixed together until a thick, scoopable mixture forms.
  • Use a 1 tablespoon cookie scoop to scoop the mixture and roll into round balls. Place the balls into the freezer to freeze solid.
  • Melt the chocolate until smooth. If your chocolate is very thick, you can add a little bit of melted coconut oil to thin it out to make it easier for dipping and coating.
  • Coat the frozen pumpkin balls in melted chocolate. If desired, you can also add chocolate drizzles or coarse salt on top.

Expert Tips

  • These pumpkin balls are lightly sweet. If you prefer them to be sweeter, you can increase the syrup amount or use a sweeter chocolate coating.
  • If you like Fall spices, you can add cinnamon or pumpkin pie spice.

More Keto Pumpkin Recipes

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4 Ingredient No Bake Keto Pumpkin Cake Balls

These no bake pumpkin cake balls are soft, moist and low sugar, low carb and keto-friendly. They only need 4 ingredients and don't require any baking.
Servings: 11 balls
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
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Ingredients

  • 1/2 cup (122g) pumpkin puree, see note
  • 2 tbsp (30ml) sugar-free maple flavored syrup
  • 1/4 cup (23g) coconut flour
  • 2 cups (352g) sugar-free dark chocolate chips, see note before starting

Instructions
 

  • Add pumpkin, syrup and coconut flour and mix until evenly combined. The mixture should be thick and scoopable. If it seems like the mixture is too wet to shape into balls, you can add a little more coconut flour. If it seems too dry, add a little more syrup or pumpkin.
  • Scoop 1 tbsp of the mixture and roll into balls. Place onto a small parchment lined baking sheet and place balls into freezer until firm, about 1 hour.
  • In a microwave-safe bowl, add chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. If your melted chocolate seems too thick, you can add 1-2 tsp of melted coconut oil to thin it out.
  • Dip the balls in the melted chocolate, letting any excess drip off. Return to the baking sheet. If desired, you can also add thin chocolate drizzles over the balls. Place the balls into the fridge until the chocolate is set. The balls are then ready to eat. Store any uneaten balls in an airtight container in the fridge.

Notes

  • Pumpkin note: Try to use a brand of canned pumpkin that makes a thick puree. Avoid ones that are watery.
  • Chocolate note: You can also coat these balls in sugar-free semisweet, milk or white chocolate. But if you need the balls to be dairy-free, make sure to use dairy-free chocolate. The melted chocolate consistency will vary depending on the brand. Some brands have a very thin consistency and are easier for dipping. Some melt down to a thicker consistency and you may want to add 1-2 tsp coconut oil to thin it out.
  • I used Libby's pumpkin puree,* Bob's Red Mill coconut flour,* ChocZero sugar-free maple syrup,* and ChocZero sugar-free dark chocolate chips.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose. 
  • Estimated nutrition assumes 1.5 cups of chocolate used because not all of the chocolate ends up on the balls.
Serving: 1ball, Calories: 122kcal, Carbohydrates: 19g, Protein: 1g, Fat: 9g, Saturated Fat: 0.2g, Sodium: 28mg, Fiber: 16g, Sugar: 1g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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