Cinnamon Roll Protein Balls
No-bake protein balls with warm cinnamon flavor and white chocolate drizzle. Just 15 minutes of prep plus 30 minutes chilling, with 20g protein per serving. Perfect for post-workout snacks or meal prep.
Ingredients
- For the Protein Balls:
- 2/3 cup almond butter 166.67 g, well-stirred, room temperature
- 3/4 cup unflavored whey protein powder 81 g
- 1/3 cup powdered sweetener 63.33 g, erythritol or allulose-based
- 2 tsp cinnamon fresh ground preferred
- 1/8 tsp salt
- 1/4 cup hemp seeds 50 g
- 2 tbsp almond flour 14.2 g
- For the Drizzle:
- 1 ounce sugar-free white chocolate 28.35 g
- 1/2 tsp coconut oil
Instructions
- Mix the base
- Add almond butter, protein powder, powdered sweetener, cinnamon, and salt to a large bowl. Stir with a sturdy spoon until well combined and no white streaks remain. The mixture will look dry at first but will come together as you mix.
- Add hemp seeds and almond flour
- Stir in hemp seeds and almond flour until a dough forms. Test the consistency by squeezing the dough - it should hold together. If too dry, add a teaspoon of oil. If too sticky, add more almond flour.
- Roll into balls
- Scoop about 2 tablespoons of dough and roll between your palms into 1.5-inch balls. Place on a parchment-lined plate. You should get 12 balls total.
- Chill the balls
- Refrigerate for 20 minutes until firm to the touch.
- Melt the chocolate
- Create a double boiler by placing a heatproof bowl over a pot of barely simmering water (bowl shouldn't touch water). Add white chocolate and coconut oil. Stir constantly until melted and smooth. Remove from heat once mostly melted and continue stirring.
- Drizzle and set
- Drizzle melted chocolate over chilled protein balls using a spoon or fork. Return to refrigerator for 10 minutes to set the chocolate.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Protein Powder Substitutions: Vanilla whey, collagen, or plant-based protein powders work. Adjust with extra almond flour or oil as needed for proper consistency.
Nut-Free Option: Replace almond butter with sunflower seed butter and almond flour with sunflower seed flour.
Hemp Seed Alternatives: Substitute with chia seeds, ground flax seeds, or additional almond flour.
Consistency Tips: Dough should be like playdough - holds together when squeezed without being sticky. Room temperature almond butter works best.
White Chocolate Tips: Keep heat low and stir constantly to prevent seizing. Ensure all tools are completely dry before melting.
Customizations: Try different nut butters, add vanilla extract, roll in crushed nuts, or use dark chocolate for drizzle. Nutrition (per serving of 2 balls):
Calories: 315 kcal | Protein: 20g | Fat: 23.7g | Carbohydrates: 8.5g | Fiber: 3.9g | Net Carbs: 4.6g
Protein Powder Substitutions: Vanilla whey, collagen, or plant-based protein powders work. Adjust with extra almond flour or oil as needed for proper consistency.
Nut-Free Option: Replace almond butter with sunflower seed butter and almond flour with sunflower seed flour.
Hemp Seed Alternatives: Substitute with chia seeds, ground flax seeds, or additional almond flour.
Consistency Tips: Dough should be like playdough - holds together when squeezed without being sticky. Room temperature almond butter works best.
White Chocolate Tips: Keep heat low and stir constantly to prevent seizing. Ensure all tools are completely dry before melting.
Customizations: Try different nut butters, add vanilla extract, roll in crushed nuts, or use dark chocolate for drizzle. Nutrition (per serving of 2 balls):
Calories: 315 kcal | Protein: 20g | Fat: 23.7g | Carbohydrates: 8.5g | Fiber: 3.9g | Net Carbs: 4.6g