This Low Carb Protein Balls Recipe is a fudgy and chewy recipe, which is made with crunchy peanut butter and unsweetened cocoa powder. It’s the perfect sugar-free snack, ready in about 5 minutes.
Low Carb Protein Balls Recipe Ingredients
- ½ cup peanut butter (crunchy or smooth), 130g
- 2 tablespoon pea protein powder or whey protein powder, 16g
- 1 tablespoon cocoa powder (unsweetened), 8g
- 1 tablespoon allulose or powdered sweetener of choice (to taste)
- 1 teaspoon vanilla extract (optional)
- Water (to thin), approx. 2 tablespoons
- Olive oil (as needed), approx. 1 teaspoon
How To Make Low Carb Protein Balls Recipe
- Combine the ingredients: In a small mixing bowl, add the peanut butter, protein powder, cocoa powder, allulose, and vanilla extract (if using). If your peanut butter is unsalted, add a pinch of sea salt at this stage to enhance the chocolate flavor.
- Mix the dough: Use a fork to mash and stir the ingredients together. At first, it might look crumbly or powdery depending on your protein powder. Continue mixing until it starts to clump together.
- Adjust the consistency: This is the most critical step. The texture depends heavily on your peanut butter brand.
- If the mixture is too dry/crumbly: Add the water and olive oil in very small increments—start with 1 teaspoon of water at a time. Stir well after each addition. You are looking for a texture that is uniform, holds together when pressed, and feels like dense cookie dough.
- If the mixture is too sticky: If you used runny natural peanut butter and the dough sticks to your fingers, add a little more protein powder (1/2 teaspoon at a time) to stiffen it up.
- Portion the dough: To ensure all your protein balls are the same size, gather the dough and form it into one large ball or log. Place it on a cutting board and cut it into 6 equal slices or chunks.
- Roll the balls: Take one chunk and roll it firmly between the palms of your hands until it forms a smooth, round sphere. The warmth of your hands will help the oils in the peanut butter bind everything together. Repeat with the remaining chunks.
- Optional Coating: For extra crunch and presentation, place crushed peanuts, cocoa powder, or hemp seeds in a shallow dish. Roll the finished balls in the topping until evenly coated.
- Chill and Serve: While you can eat them immediately, placing them in the fridge for 15-20 minutes allows them to firm up and develop a fudgier, brownie-like texture.
Recipe Tips
- Peanut Butter Consistency: The amount of liquid (water/oil) you need depends entirely on your peanut butter. Natural peanut butter is often runnier and needs less liquid, while the thick bottom-of-the-jar stuff needs more oil to bind.
- Sweetener Choice: Allulose is excellent for chewy textures because it doesn’t recrystallize like Erythritol. However, powdered Monk Fruit or Erythritol works fine if that’s what you have. Taste the dough before rolling and add more if you have a sweet tooth.
- Protein Powder Type: You can use pea protein (vegan) or whey protein. Chocolate-flavored protein powder will make these taste even more like brownies, while unflavored or vanilla keeps the peanut butter flavor front and center.
- Sticky Dough: If the dough is too sticky to roll, pop the bowl in the fridge for 10-15 minutes. The cold will firm up the peanut butter oils, making it easier to handle.
- Salt: If using unsalted peanut butter, adding a pinch of sea salt helps elevate the chocolate flavor significantly.
What To Serve With Low Carb Protein Balls Recipe
These energy bites are great on their own, but pair well with:
- A hot cup of black coffee or espresso
- A glass of unsweetened almond milk
- Greek yogurt (crumble a ball on top)
- Fresh berries
How To Store Low Carb Protein Balls Recipe
- Refrigerate: Store the protein balls in an airtight container in the fridge for up to 1 week. They stay firmer when chilled.
- Freeze: These freeze exceptionally well. Place them in a freezer bag and freeze for up to 3 months. You can eat them straight from the freezer (they don’t freeze rock hard) or let them thaw for 5 minutes.
Low Carb Protein Balls Recipe Nutrition Facts
- Calories: 149
- Total Fat: 11.1g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 3.4g
- Dietary Fiber: 2.3g
- Sugar: 1.3g
- Protein: 8.9g
- Net Carbs: 1.1g
Nutrition information is estimated per ball (based on 6 balls).
FAQs
Can I use almond butter?
Yes. You can substitute any nut butter (almond, cashew, sunflower seed butter) for the peanut butter. Just keep an eye on the consistency and adjust the water/oil as needed.
Is this Keto?
Yes. With only 1.1g net carbs per ball and no sugar, these fit perfectly into a ketogenic diet.
Can I bake these?
No. This is strictly a no-bake recipe. Baking protein powder without eggs or binders usually results in a dry, rubbery texture.
Low Carb Protein Balls Recipe
Description
Quick, no-bake chocolate peanut butter energy bites that taste like fudgy brownies but are completely sugar-free and keto-friendly.
Ingredients
Instructions
- Mix peanut butter, protein powder, cocoa, sweetener, and vanilla in a bowl.
- Stir with a fork until combined.
- Add water or olive oil (1 tsp at a time) if the mixture is too dry, until a dough forms.
- Divide dough into 6 equal portions.
- Roll portions into balls.
- Optional: Roll in crushed peanuts or cocoa powder.
Notes
- 1.1g net carbs per ball.
- If the peanut butter is unsalted, add a pinch of salt to the dough.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
Low Carb Protein Balls Recipe
