Measure your base: In a medium bowl, add 1/2 cup almond butter, 1/2 cup almond flour, and 1/3 cup unsweetened shredded coconut.

Add binders and texture: Stir in 2 tablespoons ground flaxseed and 1 tablespoon chia seeds (optional). These add fiber and help the balls hold together.

Sweeten and flavor: Mix in 2–3 tablespoons keto sweetener, 1 teaspoon vanilla extract, and a pinch of sea salt. If using, add 1 tablespoon cocoa powder or 1/2 teaspoon cinnamon.

Add fat for smoothness: Melt 1 tablespoon coconut oil and stir it into the mixture. The coconut oil helps everything set when chilled.

Fold in extras: If you like, add 2–3 tablespoons sugar-free chocolate chips or finely chopped nuts for extra crunch.

Check the texture: The mixture should be soft but not sticky-wet and easy to roll. If it’s too dry, add 1–2 teaspoons more almond butter. If it’s too wet, add 1–2 tablespoons more almond flour.

Roll into balls: Scoop tablespoon-sized portions and roll between your palms to form balls. You should get about 14–16 energy balls.

Chill to set: Place on a parchment-lined plate or tray and chill in the fridge for 30–45 minutes, or 10–15 minutes in the freezer.

Optional finishing touch: Roll the chilled balls in extra shredded coconut or a light dusting of cocoa powder.

Enjoy: Store and snack as needed. One or two make a satisfying, low-carb treat.