Ingredients
Equipment
Method
Prepare the Dough
- Add the creamy peanut butter and butter or oil to a large microwave-safe bowl.
- Microwave briefly until softened enough to stir together smoothly. Avoid overheating the mixture.
- Add the whey protein isolate, powdered sweetener, almond flour, optional hemp seeds, salt, and vanilla extract.
- Stir thoroughly until a cohesive dough forms. The mixture should be firm enough to hold its shape when rolled.
- Fold in the optional mini keto chocolate chips until evenly distributed throughout the dough.
Shape and Chill
- Divide and roll the dough into approximately 20 firm balls, each about 1 inch in diameter.
- Arrange the protein balls on a parchment-lined baking sheet or plate.
- Refrigerate until firm, then store chilled until ready to serve.
Notes
- Yield: This recipe makes approximately 20 protein balls. One serving equals 2 balls.
- Protein powder: Use unflavored or vanilla whey protein isolate. If using vanilla protein powder, reduce the vanilla extract slightly.
- Sweetener: Swerve Confectioners can be replaced with another powdered low-carb sweetener. A granular sweetener may create a gritty texture.
- Salt: Add salt only when using unsalted peanut butter.
- Dough texture: Protein powder and peanut butter brands vary. The finished mixture should be cohesive and firm enough to roll without crumbling.
- Optional additions: Hemp seeds and keto chocolate chips may be omitted.
- Storage: Keep the protein balls in an airtight container in the refrigerator.
- Nutrition: The original recipe provides approximately 12 grams of protein and 3.8 grams of carbohydrates per serving.