Keto Chocolate Covered Cranberry Energy Balls

Julie Choksi
by Julie Choksi
12 Servings
10 min

Keto Cranberry Almond Energy Bites are a protein packed recipe that you can store in your freezer for a healthy and convenient snack or breakfast. Loaded with wholesome foods like almond butter , almond flour and covered in sugar-free Keto Pint Dark Chocolate , they have plenty of protein, fiber and healthy fats to fill you up and give you the energy you need to conquer your day and are incredibly delicious too!


These no-bake keto energy bites are everyone's favorite. They are super easy to make and super versatile, You can make your version of these by altering with a few of your favorite ingredients.


Keto Chocolate Covered Cranberry Energy Balls
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients
  • 1 Cup Chopped Almonds
  • 1 Cup Almond Flour
  • 1/2 Cup Dried Cranberries
  • 1/4 Cup Almond Butter
  • 1 1/2 Keto Dark Chocolate Bar
  • 3 Tbsp Monk-fruit Sweetener
  • Few Drops Vanilla Extract
  • Pinch Of Salt
Instructions
Place almonds in a food processor jar and pulse until they are chopped into tiny pieces.
Add almond flour, Sweetener,pinch of salt ,almond butter and vanilla extract into a food processor jar and blend everything well until it forms a dough like texture.
If the mixture seems too dry add a little more almond butter.
Once the mixture is combined,add dried cranberries to it and mix well.
Then scoop out about 1 Tablespoon of dough (with your hands or a cookie scoop) and use your hands to form the dough into balls.Prepare all the balls the same way.
Place all the balls into the freezer for at least 20 -25 minutes.
Chop the Keto Dark Chocolate bar into tiny pieces and melt it using a microwave or double boiler method.
Once the chocolate is melted , coat all the balls well with it. and sprinkle some chopped almonds on top. Let the chocolate set and enjoy these delicious chocolate covered cranberry almond balls.
You can store your energy balls in an airtight container in the refrigerator or freezer. They’ll last up to 1-2 weeks in the fridge and up to 3 months in the freezer.
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