Chocolate? Yes please. Cheesecake? Even better. Now combine those with a keto-friendly, low-carb, high-fat, protein-packed, no-bake treat—and you get these irresistible Chocolate Cheesecake Protein Balls. This dessert is a true keto victory, perfectly balancing cravings with macros, and trust us, they taste just as amazing as they sound.
Why These Protein Balls Are Perfect for Keto
Finding a dessert that ticks all the keto boxes—low-carb, high-fat, satisfying—and still tastes indulgent can feel like searching for a unicorn. Luckily, these cheesecake-inspired bites are exactly that keto unicorn.
Why they work so well for keto:
- Macros Designed for Ketosis – High in healthy fats, moderate protein, and low net carbs to keep you in fat-burning mode while satisfying your sweet cravings.
- Super Simple to Make – No baking required, minimal ingredients, and quick prep. You can whip these up faster than you can Google “Is cheesecake keto?”
- Anytime Snack Appeal – Need a post-workout protein boost, a midday pick-me-up, or a sweet treat without the carb overload? These protein balls have got you covered.
In essence, they’re the keto way to have your cake and eat it too—without compromising your carb limits.
Essential Ingredients and Their Keto Benefits
Every ingredient brings its keto-friendly magic:
- Almond Flour – A keto baking staple, offering low carbs, gluten-free goodness, and a subtle nutty flavor that adds perfect texture.
- Cream Cheese – The creamy backbone that delivers that authentic cheesecake richness and a velvety smooth bite.
- Unsweetened Cocoa Powder – Adds bold, deep chocolate flavor without any sugar spikes, striking a perfect bittersweet balance.
- Low-Carb Sweetener – Whether you prefer erythritol, stevia, or monk fruit, this sweet touch ties together the chocolate and cream cheese flawlessly.
- Low-Carb Protein Powder – Choose a neutral-flavored option to boost protein content and give the balls structure and firmness.
Bonus additions: a splash of vanilla extract, a pinch of salt to enhance flavors, or a dash of espresso powder to intensify the chocolate notes.
Flavor and Texture that Impress
Imagine creamy cheesecake flavor fused with rich chocolate truffle sensations, complemented by a slight nuttiness from almond flour. These protein balls are soft yet firm, fudgy but not sticky, and perfectly balanced in sweetness—far from the chalky or gummy texture common in some keto snacks.
They satisfy your sweet tooth without causing sugar crashes or threatening your keto progress.
Pro Tips for Perfect Protein Balls
To avoid crumbly or messy bites, follow these simple steps:
- Chill the Mixture – Refrigerate the dough for at least 30 minutes, preferably an hour. This firms up the mix and makes rolling easy and neat.
- Even Scooping – Use a small cookie or tablespoon scoop for uniform sizes, making them more Instagram-worthy and macro-friendly.
- Coat Creatively – Roll the finished balls in chopped pecans, cocoa powder, shredded coconut, or crushed freeze-dried raspberries to add texture and flair.
Storage and Prep Advice
Make these protein balls ahead—you’ll appreciate the convenience.
- Refrigeration – Store in an airtight container for up to seven days, perfect for quick grab-and-go snacks.
- Freezing – Freeze individually on a tray before transferring to a freezer bag. Thaw for 15 minutes before eating or enjoy straight from frozen for a chilly chocolate treat.
- No Heating Needed – Best enjoyed cold or at room temperature. If warming, keep it minimal to preserve texture.
When to Enjoy These Keto Protein Balls
Their versatility makes them suitable anytime:
- Busy Breakfasts – Pair with coffee for a quick, satisfying start.
- Post-Workout Snack – Delicious protein replenishment after exercise.
- Afternoon Pick-Me-Up – Beats rummaging through the pantry for less keto-friendly options.
- Dinner Party Dessert – Impress guests with a tasty, low-carb surprise.
The only bad time to enjoy them? There isn’t one.
Chocolate Cheesecake Protein Balls
The Chocolate Cheesecake Protein Balls are a keto-friendly, no-bake treat combining the richness of cream cheese, the nuttiness of almond flour, and the deep chocolate flavor of unsweetened cocoa powder. These protein-packed balls offer a velvety, fudgy texture with a perfect balance of sweetness, making them a satisfying snack or dessert option for those following a low-carb, high-fat diet. The mixture is chilled to firm it up before being rolled into bite-sized balls for a neat, consistent presentation. Enjoy them cold or at room temperature, stored in the refrigerator for up to seven days or frozen for longer preservation, making them a convenient option for busy mornings, post-workout refueling, afternoon cravings, or a low-carb dessert for dinner parties.
Servings 16 balls
Calories 120kcal
Equipment
- Mixing bowl
- hand mixer or spatula
- Rubber spatula
- small cookie scoop
- baking sheet
- Parchment Paper
- refrigerator
Ingredients
For the chocolate cheesecake protein balls
- 8 ounces cream cheese, softened full-fat, softened to room temperature
- 1 cup blanched almond flour finely ground
- 1/3 cup powdered erythritol or monk fruit blend or preferred powdered keto sweetener, to taste
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unflavored or chocolate low-carb whey protein powder
- 2 tablespoons butter, melted unsalted
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon espresso powder optional, enhances chocolate flavor
Optional coatings
- 2 tablespoons unsweetened shredded coconut for rolling
- 2 tablespoons chopped pecans for rolling
- 1 tablespoon unsweetened cocoa powder for dusting
Instructions
- Line a baking sheet with parchment paper and set it aside for the rolled protein balls.
- Add the softened cream cheese and melted butter to a large mixing bowl and beat with a hand mixer or stir vigorously until completely smooth and creamy.
- Add the powdered sweetener, cocoa powder, protein powder, vanilla extract, salt, and espresso powder if using, and mix until a thick, smooth dough forms, scraping down the sides of the bowl as needed.
- Stir in the almond flour until fully incorporated and the mixture is fudgy and holds together when pressed between your fingers.
- Taste the mixture and adjust sweetness or cocoa to your preference by adding a little more powdered sweetener or cocoa powder if desired, mixing again to combine.
- Cover the bowl and refrigerate the dough for at least 60 minutes, or until firm enough to scoop and roll cleanly without sticking excessively to your hands.
- Place any desired coatings such as shredded coconut, chopped pecans, or cocoa powder into small shallow bowls and keep them nearby for rolling.
- Use a small cookie scoop or tablespoon to portion the chilled dough into equal mounds, then roll each portion between your palms to form smooth bite-sized balls and place them on the prepared baking sheet.
- Roll some or all of the balls in your chosen coatings until evenly covered, then return them to the parchment-lined baking sheet.
- Refrigerate the finished protein balls for at least 20 minutes to set, then serve chilled or allow them to sit at room temperature for a few minutes for a slightly softer, truffle-like texture.
- Store leftovers in an airtight container in the refrigerator for up to seven days or freeze in a single layer before transferring to a freezer bag for longer storage.
Notes
For the best texture, be sure the cream cheese is fully softened before mixing so the batter becomes velvety and smooth without lumps. If the dough feels too soft to roll even after chilling, add an extra tablespoon of almond flour at a time until it firms up. If it is too firm or dry, mix in a teaspoon of heavy cream or a small splash of almond milk to loosen it slightly. Choose a low-carb protein powder with minimal fillers to keep the net carbs down and avoid a gritty texture. Each coating option will change the macros slightly, so if you track closely, calculate based on the specific coating and amount you use. These protein balls travel well in a small insulated container with an ice pack, making them ideal for packed lunches or on-the-go snacks.
Nutrition
Calories: 120kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 90mg | Fiber: 1g | Sugar: 1g
