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

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 raw cacao powder

  • 1/3 cup Nuzest Clean Lean natural protein powder OR collagen peptides (nonvegan) OR shelled hemp seeds

  • 2 to 3 Tbsp MCT oil

  • optional stevia or raw honey (nonvegan) to sweeten as desired

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

  • optional toppings: beetroot crystals (here), unsweetened desiccated coconut, and/or raw cacao nibs



  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 MCT oil 1 Tbsp 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 beetroot crystals and adjust to taste.

  6. Scoop out batter using a small cookie scoop or tablespoon and roll into balls. Roll formed balls in beetroot 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.