I’ve never yet met a day that wasn’t improved by cookie dough. That’s why I made these keto cookie dough protein balls. So you can eat them for breakfast and still feel super healthy. Also great for tricking your kids into eating stuff that’s good for them.
These cookie dough protein balls use almond flour, whey protein isolate, collagen powder, sweetener, and a pinch of salt as the dry ingredients and butter and vanilla as the wet. And chocolate, obvs.
As different ingredients can behave slightly differently, I’ve linked the the brands I use. You can of course use different brands, but just know that occasionally this can require slight changes. The biggest variable I’ve found is in whey protein.
Let’s get to it!
Keto Cookie Dough Protein Balls
First we whisk together our dry ingredients.
This is very important. Don’t skip this step. If you go throwing whey protein powder into hot melted butter without mixing it with the other ingredients, you’re going to get a sloppy mess with weird chewy chunks in it. DON’T DO IT.
Ok, now that I’ve share that PSA, we can go ahead. Melt the butter in a large bowl and mix in the vanilla. Then you can stir in your well-whisked dry ingredients.
After that’s incorporated, check the temperature of your mixture. Depending on how hot the butter was, your mixture might need to cool before you add the chopped chocolate. You don’t want to melt it all.
For this, I use 85% dark chocolate, but you can also use a completely sugar free chocolate.
After that, it’s all about shaping them.
The dough will be pretty crumbly at this point, so the best way I found to form them is using a cookie scoop, and pressing the dough firmly into it before dropping it onto a parchment-lined cookie sheet.
Then we need to chill them just a little before we can shape them more.
You can absolutely leave them like this if you don’t care. Save yourself a step. But if you want them to be fully spherical, chill them in the freezer for about 5 minutes.
After that you can shape them easily by rolling them between your palms until fully round.
Chill until completely firm, and then they’re good to go! These can be kept in the fridge but can handle being put in a kid’s lunch box just fine as well.
- In a large bowl, combine melted butter and vanilla extract.
- In a smaller bowl, whisk together the remaining ingredients except chocolate. Whisk until there are no lumps.
- Stir the dry ingredients into the melted butter mixture, stirring well until completely mixed. If mixture is still very warm, allow to cool slightly so as to not melt the chocolate.
- Fold in chopped chocolate.
- Pack the dough mixture very firmly into a cookie scoop, and place on a parchment lined baking sheet.
- Place dough in the freezer to firm for about 5 minutes, then shape into balls.
- Store in the refrigerator for up to 1 week.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 132 Total Fat: 12g Saturated Fat: 4.3g Sodium: 37mg Carbohydrates: 2.7g Net Carbohydrates: 1.5g Fiber: 1.3g Sugar: 0.9g Protein: 4.8g