Keto Peanut Butter Protein Balls
These Keto Peanut Butter Protein Balls are the perfect little keto snack choice. So easy to make!
Before following ketogenic lifestyle I was not a fan of peanut butter. Then of course when I started the keto diet I read that I should not consume legumes.
Well a lot has changed since then. I now find peanut butter as my ultimate “sweet” of choice.
Now if you don’t consume legumes then keep reading below. I will give you a lot of tasty options that you can substitute instead!
Keto Peanut Butter Protein Balls 4 Ingredients
Yep you read right! Only 4 ingredient keto snack food. How good is that? Although I do like to do these a few ways with as little as 3 ingredients.
- Butter – I use salted butter. Salted butter adds a really tasty flavour to this fat bomb recipe. If you only have unsalted just add a pinch of salt to the mix. For a dairy free or vegan option substitute with ghee or coconut butter.
- Whey protein isolate – I use Isopure Banana Cream in this recipe. You can just as easily use any plain/neutral flavoured WPI or other flavours. A touch of vanilla extract is lovely in the balls if using a plain protein powder. You can substitute your favourite brand or a plant based protein isolate for a keto vegan fat bomb as well.
- Powdered sweetener – I use Sukrin Melis which is one of my all time favourite products. A zero calorie and net carb sweetener I use it quite a bit. If you do not have powdered sweetener then use a blender or a Thermomix® to powder any sweetener of choice. Using a granular sweetener will result in a crunchy texture which while tasty it is a little off-putting when eating. The sweetener can be omitted completely with just more WPI added. I prefer it this way as I find all the ingredients included in the protein balls as sweet and tasty on their own. Taste the mix and just add sweetener to taste.
- Peanut Butter – I use Mayvers or 99th Monkey Salted peanut butter. If you are not a fan of peanuts or legumes, use any nut butter of choice. There are so many tasty nut butters and nut butter blends in super markets and low carb suppliers these days.
- Our 5th optional ingredient is chocolate. Use Little Zebra for a low carb vegan protein ball. Other great brands include Well Naturally and Vitawerx Milk or White Chocolate’s for a tasty variation.
How to Make these delicious Keto Treats
I have included both a conventional method and Thermomix® method for the peanut butter protein balls. They truly are such a simple recipe that you could get the kids to whip you up a batch. So much better for the kids to enjoy as well.
Simple mix all ingredients in a bowl until smooth. If the mix is a little too soft and you know it wont firm up in the fridge just add more whey protein isolate until it thick and chunky.
Refrigerate (or freeze) until firm”ish”. Then use a melon baller or small spoon to scoop small balls. Roll or shape them as you please.
Drizzle or dunk in chocolate. The more chocolate the more carbs. If you want a low carb protein ball then leave the chocolate out or choose a high protein chocolate that is lower in net carbs, like Well Naturally.
How to store
Store the protein balls in the fridge or freezer. At room temperature they will be a lot softer but will still hold together fine.
You can store them in the fridge for up to a month or freeze in a ziplock bag and just grab one when you need a little treat.
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Keto Peanut Butter Protein Balls
- Dark chocolate melted, to coat (100g)
- Combine all ingredients in a medium size bowl until smooth. Check Note 1
- Transfer mix to shallow container and refrigerate or freeze until mix is firm. Check Note 2.
- Using a small melon baller scoop into balls. Roll between hands to make ball shape. Return to fridge until firm.
- Drizzle with melted chocolate or dunk to coat.
- Melt butter 2 minutes/90℃/speed 1.
- Mix all ingredients 1 minute/speed Check Note 1
- Follow instructions from Step 2 above.
2. Mixture should be the consistency of a soft fudge. If the mix still needs more firming add more whey protein.
3. Protein Balls can be store in fridge for up 1 month, or frozen up 3 months.
4. Use different nut butters for variations. Add crushed nuts or cacao nibs for a crunchier ball.