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RED VELVET CAKE BALLS (grain-free, low-carb)

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We love red velvet cake at my house!  And these rich, decadent, fudgy protein balls satisfy the craving for red velvet — with no dairy, eggs, grains, or refined sugar!  Better still, they are absolutely packed with vitamins & minerals, disease-fighting antioxidants, fibre, healthy fats and protein.  So you can have your cake and eat it for breakfast, too!

Most red velvet cake purchased today gets its colour from artificial food colouring.  However, traditionally, beetroot was used to create the well-known reddish hue.  The red colour comes from natural pigments known as betalains.  These powerful phytonutrients are believed to have anti-inflammatory, anti-cancer and detoxifying effects.

Ingredients for approximately 8 balls:

  • 2 cups raw walnuts

  • 1/4 cup Giddy Yo raw cacao powder

  • 1/3 cup Nuzest Clean Lean Just Natural protein powder OR Further Food collagen peptides (non-vegan) OR shelled hemp seeds

  • 2 to 3 Tbsp melted coconut oil or MCT oil

  • Lakanto sugar-free monk fruit sweetener, pure stevia, raw honey (non-vegan), or sweetener of choice, adjusted to taste (optional)

  • 2 to 4 Tbsp organic red beet crystals, plus additional for rolling

  • optional toppings: red beet crystals (here), unsweetened desiccated coconut, and/or Giddy Yo cacao nibs

RED VELVET CAKE BALLS GRAINFREE LOWCARB.jpg

Directions:

  1. Preheat oven to 400F.

  2. Spread walnuts on a rimmed baking sheet and put in the oven to toast for approximately 10 minutes, tossing halfway through so they brown evenly. Allow nuts to cool to room temperature.

  3. Put cooled walnuts, cacao powder and protein powder or collagen peptides into blender container and blend well.

  4. Add oil one tablespoon at a time and blend until a uniform paste is created, scraping the sides and bottom with a rubber spatula as needed.

  5. Blend in sweetener and red beet crystals and adjust to taste.

  6. Scoop out batter using a small cookie scoop or tablespoon and roll into balls. Roll formed balls in red beet crystals or toppings of choice and chill before serving.

Red Velvet Cake Balls can be stored in an airtight container in the fridge for 5 days, or in the freezer for up to 2 months.

This recipe was originally published March 21, 2018. It was updated December 14, 2018.