Low Carb Cookie Dough Protein Balls (No Bake & Sugar Free)

10 truffles
10 min

Easy and healthy Low Carb Cookie Dough Protein Balls made with a cashew butter, vanilla protein powder, and studded with cacao nibs! No bake cookie dough protein bites are perfect for a Keto, Vegan and Gluten free snack, high protein dessert or energy boost.

I really have not been feeling the oven recently so these no bake desserts and snacks might just flood up my feed for a bit.

Raw Cookie dough protein bites as a no bake is probably the closest I’m going to get to thing that resembled a baked good right now.

Instead of using chocolate chips though, I made these protein balls with cacao nibs – raw nutrition and extra crunch too! 

How to store Cacao Nibs Cashew Butter Protein Balls

These chocolate chip cookie energy balls are best stored in the fridge since they do have a bit of milk in there.

Keep the cookie dough bites in an airtight container in the fridge for up to 1 week.

This recipe for keto bites is freezer friendly too!

Place the little gingerbread energy bites in an airtight sealed container and they should be good for 2-3 months. Be sure to let them thaw on the counter before eating!

Low Carb Cookie Dough Protein Balls (No Bake & Sugar Free)
Recipe details
  • 10  truffles
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • ½ cup Cashew Butter, 128g, or Tahini
  • ¼ cup Vanilla Protein Powder, 22g
  • 3 Tbsp Almond Flour, 15g
  • 2 Tbsp Almond Milk, or other
  • 2 Tbsp Cacao Nibs, or Sugar free Chocolate Chips
Chocolate Coating:
  • 3 Tbsp Chocolate Chips, Sugar free recommended, 42g
  • ¼ tsp Coconut Oil

Combine cashew butter, almond flour, vanilla protein powder and almond milk in a large bowl and mix.
Add more milk if the mix is too dry or flour if the mix is too wet. It should be like cookie dough!
Add in cacao nibs or chocolate chips and mix until uniform.
Spoon out about a tablespoon of mixture at a time roll into balls using clean hands.Enjoy!
For optional chocolate coating:
Melt chocolate chips and coconut oil in the microwave – stirring at 15 second intervals – or using a double boiler.
Let chocolate cool a little and place truffles one at a time in the melted chocolate. Use 2 forks to roll it around until completely coated, shake off excess and place on baking sheet to harden.
  • Nutrition details, products and discounts on my website: https://www.haylskitchen.com/low-carb-cookie-dough-protein-balls-no-bake/
Haylee Jane Monteiro
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