These Chocolate Protein Balls are a deliciously low carb snack. They taste like brownies and have 11g of protein. Perfect for fueling up!
After the huge success of my Peanut Butter Protein Balls, I figured it was time to follow it up with a new flavor. So how about some protein balls that taste just like fudgy keto brownies?
Yeah, I thought you’d like that. No, you can’t have any of mine. Go make your own. It’s easy!
Healthy protein snack recipe
In case you hadn’t noticed, I am leaning heavily into the low carb protein recipes these days. While I know it is a growing trend, for me it’s personal.
Over the past couple of years I have noticed a distinct shift in my metabolism. Meals and snacks that are heavy on fats make me feel sluggish. They also seem to mess with my blood sugar.
Once I started prioritizing protein rather than fat, I felt better, performed better, and had better blood sugar too. I can see and feel the difference. Snacks like these chocolate protein balls are important to my health and well-being.
It doesn’t hurt that they’re delicious too. They make getting a little extra protein feel like a treat. With only xg of carbs per serving, you can get that boost whenever you need it!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Nut butter: I used almond butter, but you can really use any nut or seed butter in this recipe.
- Butter or oil: A little additional oil helps the protein balls hold together better.
- Liquid allulose: I used this liquid sweetener to help give the mixture a bit of stickiness for rolling into balls. Please read the expert tips for alternatives.
- Chocolate Protein Powder: I recommend a chocolate protein powder for extra chocolate flavor. You can use whey, egg white protein, or plant based protein. Just be sure to check the labels and the carb count. Some contain added sugar.
- Nut or seed meal: These protein balls need a little additional bulk, but you can use any nut or seed meal you prefer. Try to choose one that is relatively finely ground.
- Cocoa powder: A little Dutch Process Cocoa gives a rich, brownie flavor.
- Chocolate chips: This is optional but adds texture and flavor.
- Chopped nuts: Optional! Use more chocolate chips if you prefer.
- Pantry staples: Vanilla, salt.
Step by Step Directions
1. Whisk the wet ingredients: In a large bowl, stir together the almond butter and oil until well combined. Then stir in the liquid allulose and vanilla extract.
2. Add the dry ingredients: Add the protein powder, nut flour, cocoa powder, and salt. Mix until a cohesive dough forms and you can easily roll it into balls.
3. Stir in the add-ins: Stir in the chocolate chips and walnuts until well distributed.
4. Roll into balls: Roll into 1 inch balls and refrigerate until firm. You should get 20 balls.
Expert Tips
The consistency of the dough depends a lot on the ingredients you use. How drippy and oily your nut butter is, what sweetener you use, the quality of your cocoa powder can all make a difference. Fortunately, it’s easy to adjust to get perfect chocolate protein balls!
If the dough is crumbly and won’t roll into balls, add a little more oil and perhaps some water. If the dough it too wet and goopy, add a little more cocoa powder or nut meal.
I also like to squeeze the dough in my palms a bit before rolling into a ball. This helps to warm it and to really make the ball cohesive.
Sweetener Options: If you don’t have liquid allulose, you can use any powdered sweetener, and add liquid as necessary to adjust the dough. Don’t use granular or they will end up gritty!
Protein Options: I think a chocolate flavored protein works best here but you can also use vanilla or unflavored. For unflavored, add another tablespoon of cocoa powder and some additional sweetener to taste. You will then probably need more oil or water to correct the dough.
For vanilla protein powder, use the additional cocoa but no sweetener.
Frequently Asked Questions
Protein balls can be a satisfying on-the-go snack for those looking to work a little more protein into their diet. But many recipes have a shocking amount of carbs and sugars. These Chocolate Protein Balls, however, are low carb and packed with healthy fats and fiber.
The mixture may be runny or wet if your nut butter has a lot of extra oil. But it’s easy to firm them up with a little additional nut flour or cocoa powder. Add it one tablespoon at a time until you can easily roll it into firm balls that hold their shape.
Store the balls in a covered container on the counter for up to 5 days, or in the fridge for up to 2 weeks. They can also be frozen for several months.
Related Recipes
Chocolate Protein Balls Recipe
Ingredients
- ⅔ cup almond butter (or other smooth nut butter)
- 2 tablespoon avocado oil (or melted butter)
- ¼ cup liquid allulose (see notes for alternative)
- 1 teaspoon vanilla extract
- ¾ cup chocolate whey protein powder
- ¼ cup nut flour (pecan, walnut, or almond)
- 2 tablespoon cocoa powder
- ⅛ teaspoon salt (if nut butter is unsalted)
- 2 tablespoon mini keto chocolate chips
- 2 tablespoon finely chopped walnuts or pecans (optional)
Instructions
- In a large bowl, stir together the almond butter and oil until well combined. Then stir in the liquid allulose and vanilla extract.
- Add the protein powder, nut flour, cocoa powder, and salt. Mix until a cohesive dough forms and you can easily roll it into balls.
- Stir in the chocolate chips and walnuts until well distributed.
- Roll into 1 inch balls and refrigerate until firm. You should get 20 balls.
Betty Burlingham says
These chocolate protein balls are amazing. I use chocolate whey, almond butter, and black walnuts. I use a mellon baller to drop them on the parchment. They are so good and have become my favorite snack. Thank you Caroline- you are the best!!!
Diana Hetherington says
I love so much how you give alternatives in all your recipes. The write ups, though they take a tone of your time, is so so thorough and important, for instance as you probably already know we can’t get alluouse in Canada. So the alternative is exactly what I need to know. I can’t wait for your new cookbook. My Sundays are spent baking from them all
Carolyn says
Glad you like it!
Diane says
Oh my goodness! I would give this ten stars! They come together quickly and wow… delicious. I’m thinking I’ll stock our farm office with these to ward off the afternoon hangeries. These will keep me from getting into the sugary treats my family and employees prefer. I made a few adjustments to the recipe as I didn’t have all the ingredients on hand: used unsweetened sunflower butter, unflavored protein powder, powdered Swerve, an extra 2 tablespoon water, an extra tablespoon cocoa powder, chopped salted almonds and omitted the salt. So good! Thank you for all the fantastic recipes you develop; I appreciate the work you do! 😘
TC Ujvary says
These are absolutely outstanding. I make them every week and I cannot get enough of them. Thank you so much.
Carolyn says
Glad you like them!
Helen B. says
Love these!
Dawn Hunt says
I love these – I add a bit of unsweetened coconut as well and they taste very much like a commercial bar I used to buy but they are no longer available in my area. I appreciate all the effort you go to, to provide healthy recipe alternatives for your audience!
Carolyn says
Yum!
Pan says
These are delicious and easy to whip up! I generally don’t like almond butter, but these taste great and I’m glad I didn’t use a different nut butter. I used your substitution suggestion for the liquid allulose.
Margot Heinrich says
I love our protein balls recipe. I’m allergic to dairy so I use a raw vegan organic chocolate protein powder. I live in Canada where the use of allulose is banned so I substituted coconut sugar instead. I had to add about 4 tbsp of water and an extra tbsp of avocado oil. I’ve made your recipe twice and the chocolate balls were delicious. I will definitely continue to make them
Carolyn says
Hi Margot… glad you like them! I want to clarify… allulose is not banned in Canada. It simply has yet to be approved, and that is more bureaucratic than anything. I am Canadian, so I am well aware of how it works there. 🙂
Sabrina castermans says
Love these Protein balls. I have had bariatric surgery 11 years ago and I get low blood sugar after eating (too) much carbs. So Keto diet is what I follow. Kind of the same as a diabetic. Whey protein (sugar free) does cause my blood sugar to spike. I started using micellar casein protein powder (a slow release protein) and my blood sugar is as steady as can be ☺️ I wanted to share this with you, maybe it’s something to try and Consider 😃 I am a registered dietitian from the Netherlands. Thank you for all your amazing recipes making Keto so much more fun 😃
Carolyn says
Great to hear!
Sheila says
Can you use peanut butter powder for the protein? I am trying to find other uses for it.
Carolyn says
It will make them too dry. But I have quite a number of recipes that use peanut flour… just search “peanut flour” (it’s the same thing as peanut butter powder).
Stacey M. says
Can I swap collagen powder for the whey protein powder? or is there any other “non-whey” alternative? I am extremely sesitive to whey.
Carolyn says
It should be okay. It may make the dough a little more tacky.
Teresa Bennett says
Hey there! I love your recipes but I have an allergy to whey. For your recipes, do you know of a substitute I can use in place of whey?
Thanks,
Teresa
Oh…also eggs for those that may have looked into the pro tips.
Carolyn says
In those same Expert Tips, I already mentioned plant based protein…
Teresa Bennett says
Hey there! I love your recipes but I have an allergy to whey. For your recipes, do you know of a substitute I can use in place of whey?
Thanks,
Teresa
Carolyn says
All listed in the Expert Tips.
Elizabeth says
I tried these using black cocoa powder because that’s what I had on hand. They are very good but so very dark chocolatey! Will be making these again! Thanks for the recipe!
Martha says
These are really tasty!
Carolyn says
Thank you!
Peggy says
Carolyn, what do you think about adding some oats or some rice cake crumbs to this recipe for a little more substance and some crunch?
Carolyn says
1. I don’t use either of these things because they are not low carb. 2. Anything you add that’s a dry ingredient is going to mess with the consistency. 3. That’s what the chopped nuts are for but you are free to do as you wish.
MARCELLE says
Can I just use more cocoa powder in place of the chocolate flavored protein powder? Or can I use a chocolate pea protein powder instead of whey? I really don’t want to buy another kind of protein powder, but this looks delicious..
debra says
She addressed that under Expert Tips.
Carolyn says
Please make sure you are reading the article for answers to your questions. Thanks!