This magical recipe surprises you with its deliciousness and easiness to prepare. With only 5 ingredients and one bowl, you can create the most delectable fall-time treat. Indeed, there is some magic in this recipe: just watch the liquid turn into a stiff dough when you stir it!
How to make the Keto Pumpkin Spice Cookie Dough Balls
You can prepare the dough in a microwave oven or in a saucepan on the stovetop. The most important thing is to heat the mixture without stirring. If you heat it and stir while heating, it most likely will get lumpy and separate rather than create a smooth dough.
With that said, there is nothing complicated in this recipe so let’s take a look at how to prepare this ingenious treat in a saucepan. (See the video how to prepare it in a microwave oven):
Take a saucepan and add all ingredients, that is, 4 oz (115 g) coconut manna (i.e., pureed coconut flesh)…
…2 oz (60 g) unsweetened all-natural almond butter…
…2 tablespoons unsweetened coconut milk…
…2 tablespoons (or to taste) Sukrin Gold brown sugar substitute (or another erythritol-based brown sugar substitute)…
…and 2 teaspoons pumpkin pie spice.
…and heat over minimum heat (do not stir!)…
…until the coconut manna is melted.
Remove the saucepan from the heat.
Now, stir the mixture…
…to let the magic happen: the liquid will turn into a stiff dough! Set the dough aside to cool until you can handle the dough. Cooling shouldn’t take many minutes.
Cover a plate or a cutting board with parchment paper.
Take the dough and shape it into bite-sized balls, about a size of a grape.
Place the balls on the parchment paper-lined plate or cutting board.
Refrigerate until stiff, about 1-2 hours.
These are ready now.
Store the leftovers in the fridge for up to 1 week. By the way, with appropriate props, these flavorful dough balls make a perfect keto Halloween party treat!
How I came up with this keto cookie dough ball recipe
If you have been following me, you might remember that a couple of weeks ago, I told about my failed frosting experiment — that turned into a successful cookie dough. I had melted the frosting ingredients in a microwave oven, and everything looked perfect. However, when I started mixing the ingredients to combine them, the liquid turned into a stiff dough less than in a minute!
Even I was working on a pumpkin spice caramel sauce recipe at that time, I got so enthusiastic about this “failed” experiment that I did some further experimenting with my cookie dough balls, trying out different ratios of coconut manna and almond butter, and also adding a bit more pumpkin pie spice to give the treat even more flavor. I didn’t want to make the treat too sweet, so I kept the amount of sweetener at the minimum.
Here are some of my experiments. The third one turned out to be perfect — so I thought it’s definitely worth publishing here on my blog.
I also served these treats in our last week’s Ketokamu launch party. Even Finns are not used to the taste of pumpkin pie spice, the keto cookie dough balls were a huge hit, and they disappeared very quickly from the tray! The Pumpkin Spice Cookie Dough Balls are on the very right in the photo.
Here’s the recipe for you to enjoy:
- 4 oz = 115 g coconut manna
- 2 oz = 60 g unsweetened almond butter
- 2 tablespoons unsweetened coconut milk
- 2 tablespoons Sukrin Gold or another erythritol-based brown sugar substitute
- 2 teaspoons pumpkin pie spice
- Place all ingredients in a saucepan or in a microwave-safe bowl. Heat the saucepan over very low heat until the coconut manna is melted. If you use a microwave oven and microwave-safe bowl, heat until melted, about 30 seconds. Do not stir while heating!
- Take the saucepan from the heat or the microwave-safe bowl from the microwave oven. Now, stir the mixture until a stiff dough forms.
- Line a cutting board or plate with parchment paper.
- Shape the dough into grape-sized balls and place on the parchment paper.
- Refrigerate 2 hours, or until set.
- Store in the fridge for up to 1 week
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Nutiva Organic Coconut Manna Puréed Coconut Butter, 15 Ounce (Pack of 2) | USDA Organic, Non-GMO | Vegan, Gluten-Free, Keto, Paleo | Creamy Superfood Spread to Boost Smoothies & Oatmeal
Artisana Organics Non GMO Raw Almond Butter, 9 oz | No Sugar Added, Vegan Paleo and Keto Friendly
Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Fl. Oz. (Pack Of 3)
Frontier Co-op Pumpkin Pie Spice, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag
Sukrin Gold - Natural Brown Sugar Alternative - No Calorie Sweetener for Keto, Low Carb and Diabetic Diets - 1.1 lb Bag (1 Pack)
|Nutrition information||In total||Per serving if 30 servings in total|
|Protein||24.1 g||0.8 g|
|Fat||109.0 g||3.6 g|
|Net carbs||12.6 g||0.4 g|
|kcal||1165 kcal||39 kcal|
Tips for variations
This recipe is easy to vary. For the holiday season, you can replace the pumpkin pie spice with gingerbread spice. Everybody loves to eat gingerbread dough, so here you’ll have a perfect keto gingerbread dough!
Try other seasonings, like pure Ceylon cinnamon, vanilla powder, or vanilla extract. Apple pie spice works well, too, as it lends a warm and spicy fall-time note.
Instead of almond butter, you can use another nut or seed butter. I’m still going to try tahini, sunflower seed butter (Sunbutter), and Brazil nut butter in this recipe.
A really luxurious treat you’ll get when you coat the dough balls with chocolate. Freeze the balls first and dip them in melted dark chocolate or sugar-free milk chocolate. Sugar-free white chocolate works wonderfully, too – if you can find a decent brand. If not, homemade keto white chocolate is your best bet. (You can find the recipe for sugar-free white chocolate in my Low Sugar, So Simple book).
The absolute highlight of the week was our live interview (in Finnish) to a YouTube channel run by a health coach, Minna-Maija Jokisalo. Our Ketokamu core team, Olli, Markus, and I gathered in my living room for the interview. We were talking about our ready meal revolution, among others.
The beginning of the interview was a bit chaotic when my two cats, Pete and Frieda, started fighting on the table where we had the laptop and the microphone. Startled by this unexpected violent episode, Markus spilled his coffee to Olli’s lap just before we were about to go live!
We managed to clean the biggest mess, but you’ll still hear my giggling just when the video starts. Also, later in the interview (15:20 to be exact), my cat Pete was meowing pretty loud, so obviously also he had a word to say about the topic…
Anyway, the feeling was relaxed all the time, and the interview went really well. I’m so happy to have those great guys on the team! We share the same opinions and targets, and we respect each other. It’s such a pleasure to work with them.
Here’s the YouTube link to the interview (in Finnish):
Later on the week, we gathered in Bistro Naapuri for a meeting with our advisor Joni Laiho, a founder of Puhdistamo, the biggest superfood brand in Finland. While we were talking about business, we also enjoyed our Kukkis soup that Bistro Naapuri serves, too. They have customized the soups, for example, by adding chicken and lemon-flavored kale chips. How delicious!
Next weekend, we Ketokamus will attend Biohacker Summit, and I will speak there on Saturday with the topic “Ketogenic Diet – From a Personal Story to the Masses.” By the way, the summit is in English. There are online tickets available, so if you are interested in resilience (which is this year’s topic), feel free to get tickets and take part. Well, we still don’t know if the whole event is going to be online, as there might appear some new restrictions for gatherings tomorrow.
My son often makes “mini cakes.” He cuts out different shapes from bread or cake and fills and decorates them with whipped cream, melted chocolate, and sugar-free jam. A couple of days ago, he wanted to make these mini cakes again, so I baked an extempore cake in the microwave using coconut flour. The looks of the cake are very peculiar, to say the least!
Here’s an example of a mini cake my son made:
Here are still a couple of photos from our last week’s Ketokamu launch party taken by a professional photographer.
In this photo, I’m in the kitchen preparing the party food. Olli’s wife Venla is heating the soups.
Here are some more photos of the offerings I made to the party. There are for example Strawberry and Lime Flavored Gummy Bears, Blueberry Muffins, Ketokamu Cookies, Clotted Cream with Strawberry Lingonberry Sauce and Chocolate Muffins frosted with Chocolate Hazelnut Spread. (More about the party food in last week’s post.)
Here is the core team, Olli, Markus, and I – not forgetting the Keto Bear who is laying in front of us.
This photo is taken before the event. We gathered in my home to make goodie bags that the participants got with them. One of the items was my latest Finnish book. Putting together 60 goodie bags took some time, so we were nourishing ourselves with our soups during the break.