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carrot cake protein balls in a navy blue bowl on parchment paper with a bite taken out of the ball at the top

Carrot Cake Protein Balls (Low FODMAP, Paleo, Gluten-Free)

  • Author: Gail
  • Prep Time: 15 minutes
  • Refrigeration Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings 1x


These low FODMAP Carrot Cake Protein Balls make an easy, nutrient-rich, no-bake snack or dessert. In addition to being low FODMAP, they’re also Paleo, gluten-free, grain-free, and refined-sugar free. Make them ahead of time and enjoy them all week (or even longer when stored in the freezer).


  • 2 tbsp coconut oil, melted and cooled to just above room temp
  • ¼ cup pure maple syrup, preferably room temperature
  • ½ tsp vanilla extract
  • ½ tsp apple cider vinegar
  • 1 ¼ tsp all-spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 cup blanched almond flour*
  • ¾ cup carrots, peeled and finely-shredded (about 1 large carrot)
  • ½ cup pecans, finely-chopped
  • 2 tbsp hemp seeds
  • 1/3 cup unsweetened shredded coconut (optional)


  1. Add coconut oil to a small heat-resistant bowl or measuring cup and heat in the microwave until just melted (about 35 seconds). Set aside to cool until just about room temperature. 
  2. While the coconut oil is cooling, in a large mixing bowl, whisk together maple syrup, vanilla extract, apple cider vinegar, all-spice, cinnamon, ginger, and salt until well mixed. Add almond flour, carrots, pecans, and hemp seeds and gently stir with a spoon until combined. Lastly, add coconut oil and stir until the mixture is thoroughly dampened with oil and a dough forms.
  3. Line a large, airtight container with parchment paper. Using your hands, roll dough into 2 tbsp balls and place in the container. Refrigerate for a minimum of 3 hours (preferably overnight). 
  4. After the balls have chilled for at least 3 hours, remove from the refrigerator. If the balls have flattened on one side, re-form into balls with your hands if needed. If using it, add shredded coconut to a small bowl and roll ball in coconut until evenly covered.
  5. Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.


  • *Monash University’s Low FODMAP Diet App lists almond flour as low FODMAP in servings of up to ¼ cup. 
  • You can use a food processor to make these, but I typically chose not to as they don’t require much shredding or grinding. Or, you can chop the pecans and shred the carrot in the food processor and then mix everything together by-hand.
  • You can consume up to two balls for a low FODMAP serving; however, be mindful of the FODMAP content of any other food you consume within a 3-hour period containing the GOS FODMAP. See post above for additional information on the FODMAP content of this recipe.
  • Coconut is optional – it brings great texture and flavour to the balls but does make them a bit messy. Feel free to leave them “naked” if you don’t want the mess or don’t care for coconut.
  • Category: Snack
  • Method: By-hand
  • Cuisine: American

Keywords: low fodmap, carrot cake protein balls, bliss balls, energy balls, protein bites, energy bites, snack balls, low fodmap snack, paleo, gluten-free, easy snacks, make-ahead