Almond Butter Balls are the perfect grab-and-go bite! Creamy almond butter, coconut, and seeds come together in a no-bake snack that is so satisfying. They’re soft, nutty, lightly sweet, and the kind of thing you keep reaching for straight from the fridge, whether that’s mid-morning, mid-afternoon, or on one of those “I forgot to eat” days. Breakfast, snack… call it what you want. It just works.

A bowl of energy bites on a burlap mat, surrounded by bowls of chia seeds, shredded coconut, pumpkin seeds, and a dish of peanut butter, all set on a bright turquoise background.

Some mornings I’ve got time to sit and linger. But most mornings, I’m on the go. That’s where these keto Almond Butter Balls earn their keep in my kitchen.

I make a batch on the weekend and keep them in the fridge. When things get busy, a couple with my coffee will hold me until lunch.

These Almond Butter Energy Bites have quickly joined the rotation alongside my peanut butter energy balls, keto granola, and homemade granola bars.

Seven small bowls with ingredients on a white surface: shredded coconut, pecan halves, pumpkin seeds, chia seeds, almond butter, maple syrup, a small vial of vanilla, and a pinch of salt.

Let’s Talk Ingredients

If your almond butter is super thick or straight-from-the-fridge stiff, let it sit at room temperature for a bit so it blends smoothly.e

Pecans are my go-to here, but I’ve swapped in walnuts when that’s what I had. Almonds work too, but I chop them finer so the Almond Butter Bites don’t feel too crunchy.

For the sweetener, I’ve tested sugar-free maple syrup and a couple of keto-friendly options. If you don't have a keto-friendly syrup on hand, feel free to use your favorite powdered sweetener, and add in a splash of water to help everything come together.

Pumpkin seeds go in last. I like them roughly chopped, so you still get texture without making the Low Carb Almond Butter Balls fall apart.

Step by Step

A food processor bowl filled with almond butter, shredded coconut, chia seeds, chopped pecans, and a sticky syrup, ready to be blended together. — Add everything but the pumpkin seeds to a food processor. Process until combined.

A food processor filled with finely ground, brown and tan mixed ingredients sits on a white countertop, viewed from above. — Add pumpkin seeds and pulse just until roughly chopped and evenly distributed.

A close-up of a mixing bowl filled with a coarse, brown cookie or granola mixture, with chopped nuts and seeds visible. A metal ice cream scoop rests on top of the mixture. — Scoop the mixture using a small cookie scoop to portion evenly.

Twelve unbaked energy bites made with coconut, seeds, and nuts are arranged on a sheet of parchment paper. — Roll into smooth Almond Butter Balls using your hands.

A baking tray lined with parchment paper holds twenty evenly spaced, almond butter bites. — Place on a parchment-lined baking sheet. Cover and chill for at least 30 minutes to set.

FAQs

Why won’t my Almond Butter Balls hold together?

This is the most common issue with Almond Butter Energy Balls and it almost always comes down to almond butter texture. If it’s too thick or dry, the mixture won’t bind. If you are having issues, warm the almond butter slightly. You could also add in a touch more maple syrup.

Can I make these without a food processor?

Yes, but I wasn't able to get the texture quite the same without a processor. If you have a stand mixer, that can help as long as you chop everything first.

Do these No Bake Energy Bites need to be refrigerated?

Yes. Almond Butter Bites soften at room temperature. For the best texture and structure, store Almond Butter Balls in the refrigerator or freezer.

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A bowl filled with round, brown energy bites sits on a piece of burlap over a turquoise surface. Some seeds and shredded coconut are visible among the ingredients.

Print Recipe

5 from 1 vote

Almond Butter Balls

Almond Butter Breakfast Bites are my favorite grab and go option for breakfast. I like to prepare them on the weekend so that I always have an easy grab and go meal.

Prep Time10

Total Time10

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: balls

Calories: 110.56kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Ingredients

1 cup unsweetened coconut
½ cup pecans
¾ cup creamy almond butter
¼ cup sugar free maple syrup or keto-friendly sweetener of choice
2 tablespoons chia seeds
1 teaspoon vanilla extract
½ teaspoon sea salt
⅓ cup pumpkin seeds

Instructions

In the bowl of a food processor, combine the coconut, pecans, almond butter, maple syrup, chia seeds, vanilla extract, and salt. Process until smooth, adding in a little water to help it come together if you used a powdered sweetener. Add pumpkin seeds and pulse until roughly chopped.
Using a small cookie scoop, scoop out the dough and then form into balls. Place on a parchment-lined baking sheet and cover. Chill for at least 30 minutes.
Storage
Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Nutrition