Happy, happy, happy September friends. As many of you know, fall is undeniably my favorite time of year and I can get a little over zealous with my love for it. But no apologies. Pumpkin spice is life. Layers are flattering. School is cool after a long summer and hey well….I’m on a mission to create recipes with all the fall flavors, without sabotaging healthy eating.
I was recently challenged by Barleans (I LOVE that company!) to create a recipe featuring their coconut oil and their Energy Blend, which packs an awesome amount of flax, coconut, panax and ginseng. My sister had recently made Keto-friendly Pumpkin Spice balls and so what did I do? Well, I messaged her and pretty much asked for her recipe. She’s a fantastic cook and I knew she’d already nailed this, so why re-create the wheel, when it’s already perfect? Love you, sister!
These balls are low carb, high in healthy fats and they pop with those fall flavors so many of us are craving.The recipe ended up making about 2 dozen small balls. I ate a few, put a few on a plate in the fridge to feed the hubs and kids, and then the rest went into this stainless steel lunch box, from LunchBots. How cute is this?! There’s NO need to worry about chemicals with this sweet baby. It’s all good, perfectly adorable and I love the compartments inside of it!
- 1/2 cup Barleans Coconut Oil
- 1 cup pumpkin
- 2 tsp. pumpkin spice
- 1/2 tsp. cinnamon
- dash of salt
- 2 scoops vanilla protein powder (I used Whey)
- 1/2 cup Barleans Energy blend, mixed with 1 tsp. pumpkin spice for coating
- In a medium sized glass bowl, melt coconut oil.
- Stir in the remaining ingredients.
- Put in the fridge for about a half hour to firm.
- Stir together Barleans Energy Blend, with a little pumpkin spice seasoning.
- Form the mixture into balls and roll in the Energy Blend to coat.
- Store in an airtight container in the refrigerator.
- Each ball has approximately 1-3 net carbs, depending on what protein powder you use. Other good options would be to add crushed walnuts or butter.