No Bake Keto Protein Balls

The No Bake Keto Protein Balls are a convenient, satisfying, and strictly low-carb snack made with almond flour, keto-friendly protein powder, nut butter, and sugar-free sweetener. These rich, bite-sized treats deliver the perfect balance of healthy fats and protein with minimal net carbs, making them ideal for breakfast on the go, a midday pick-me-up, post-workout fuel, or a party platter addition. Effortless to make and requiring no oven, they come together quickly in one bowl and can be customized with options like sugar-free chocolate chips, shredded coconut, or chopped nuts while staying keto. Store them in the fridge for up to a week or freeze for longer to keep a reliable stash of grab-and-go energy whenever cravings strike.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword gluten free, keto, low-carb, meal prep, No Bake, protein balls, sugar free

Prep Time 15

Total Time 15

Servings balls

Calories 120kcal

Equipment

Mixing bowl
Rubber spatula
measuring cups
measuring spoons
baking sheet
Parchment Paper

Ingredients

For the keto protein balls

1 cup blanched fine almond flour
1/2 cup keto-friendly vanilla whey protein isolate powder
1/2 cup natural almond butter stirred, runny consistency
1/4 cup powdered erythritol or monk fruit blend keto-friendly sweetener, to taste
2 tablespoons coconut oil melted and slightly cooled
1 tablespoon unsweetened almond milk plus more as needed
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

Optional mix-ins and coating

1/4 cup sugar-free dark chocolate chips optional
2 tablespoons unsweetened finely shredded coconut optional, for rolling

Instructions

Line a baking sheet with parchment paper and set it aside for shaping the protein balls.
Add the almond flour, protein powder, powdered sweetener, and sea salt to a mixing bowl and stir until the dry ingredients are evenly combined.
Add the almond butter, melted coconut oil, vanilla extract, and almond milk to the bowl and mix with a spatula until a thick dough forms that holds together when pressed.
If the mixture is too dry and crumbly, mix in additional almond milk a teaspoon at a time until it becomes the texture of soft playdough that can be rolled easily.
If the mixture is too sticky to roll, sprinkle in a small amount of almond flour or protein powder and fold it in until the dough firms up slightly.
Fold in the sugar-free chocolate chips or any other optional low-carb mix-ins until they are evenly distributed throughout the dough.
Chill the bowl of dough in the refrigerator for about 10 minutes to firm up and make rolling easier.
Use a small cookie scoop or spoon to portion the dough and roll it between your palms into smooth balls, placing each one on the prepared baking sheet.
Roll the formed balls in shredded coconut or additional protein powder if desired to coat the outside lightly.
Refrigerate the protein balls for at least 20 minutes to fully set before serving, then store them in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Notes

For the best keto macros, choose a whey protein isolate or another keto-specific protein powder with little to no added carbs and no sugar. Natural almond butter with oil separation works best because its looser texture helps bind the dough without added liquid. Taste the dough before rolling and adjust sweetness with additional powdered sweetener if needed, remembering that cold foods taste slightly less sweet once chilled. To keep net carbs very low, use sugar-free chocolate chips sweetened with erythritol or stevia and avoid high-carb add-ins like dried fruit or regular chocolate. These protein balls are perfect for meal prep, and you can store them in the freezer in a single layer until solid, then transfer to a bag or container for easy grab-and-go snacking.

Nutrition