Low Carb Caramel and Macadamia Nut Energy Balls with MCT Oil
We’ve teamed up with our friends at Thrive Market to bring you this drool-worthy low carb energy balls recipe! Featuring our energy-boosting Creamy Caramel MCT Oil and just 2g of low-glycemic sugar per ball, these convenient, bite-sized snacks will conquer your mid-afternoon hunger pangs and fuel you with steady energy to make your day not just great, but blissful!
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How to Make the Best Bliss Balls:
- USE CREAMY CARAMEL MCT Oil: Not only does the dairy-free, Creamy Caramel MCT Oil provide the delectable caramel flavor for these bliss balls, but it’s also the key ingredient that will give your body a burst of energy! Within minutes of consuming, your liver converts MCTs into ketones for steady energy without the crash!
- USE UNSALTED MACADAMIA NUTS: Macadamia nuts come in both salted and unsalted options so make sure to use the unsalted variety for this recipe!
- ADJUST YOUR SWEETNESS: Though this recipe calls for 2 tbsp of honey, feel free to adjust the amount to fit your dietary preference. If you're keto, you may want to skip the honey or swap it out for a monk fruit-based sweetener like Lakanto.
Low Carb Caramel and Macadamia Nut Energy Balls with MCT OilClick here for a printer-friendly version!
Recipe Author: Angela Gaines, Thrive Market
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Values: Keto, Paleo, Vegetarian
Servings: 24 balls
Nutrition Facts: 142 Calories, 1g Protein, 3g Net Carbs, 14g Fat
Allergen Info: Peanut-free, seafood-free, shellfish-free, egg-free, dairy-free, soy-free, gluten-free
Required Equipment: Food Processor
Add macadamia nuts and 1 cup shredded coconut to a food processor and pulse until finely ground.
Add cacao butter, Creamy MCT Oil, honey, and cinnamon; process until combined.
Portion dough using a tablespoon scoop and roll balls in the palm of your hand.
Place in a bowl with remaining ¾ cup shredded coconut and roll until the ball is fully coated. Place on a sheet tray; repeat with remaining balls.
Refrigerate 30 minutes, or until firm. To store, keep refrigerated in an airtight container for up to 1 week.
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