Low Carb Gingerbread Protein Balls Recipe

Introduction

These Low Carb Gingerbread Protein Balls are a perfect blend of festive spices and nourishing ingredients. They offer a delightful, guilt-free treat that’s high in protein and low in carbs, making them ideal for a healthy snack or post-workout boost.

Ingredients

• 3 scoops (93g) PEScience Protein Powder, vanilla
• 3/4 C (84g) Almond Flour
• 1/4 C (36g) Swerve Confectioners, or a powdered sugar substitute
• 1 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1/4 C (56g) Light Butter, such as Land O’ Lakes with canola oil
• 1/4 C (60g) Unsweetened Apple Sauce, divided
• 1-2 Tbsp (9-18g) Swerve Confectioners for coating

Instructions

1. Step 1: Preheat your oven to 350°F and prepare a baking sheet by spraying it with nonstick cooking spray or lining it with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, combine the protein powder, almond flour, 1/4 cup Swerve Confectioners, cinnamon, allspice, ginger, cloves, and nutmeg. Stir well to remove any clumps.
3. Step 3: Add the butter and 2 tablespoons (30g) of the apple sauce to the dry ingredients. Mix thoroughly until combined.
4. Step 4: Stir continuously until the mixture starts to form a dough. Gradually add the remaining apple sauce as needed to hydrate the dough evenly, ensuring no dry spots remain.
5. Step 5: Divide the dough into 10 equal portions. You can weigh the entire dough and divide by 10 for precision.
6. Step 6: Roll each piece between your palms to form smooth balls. If the dough sticks to your hands, lightly spray them with cooking spray.
7. Step 7: Place the balls on the prepared baking sheet and bake for 10–12 minutes, or until the bottoms turn slightly golden. For a gooey center, bake 8–10 minutes. Oven times may vary.
8. Step 8: Let the balls cool briefly, then roll them in the extra Swerve Confectioners to add a sweet coating.

Tips & Variations

• Adjust the amount of apple sauce depending on your protein powder’s absorbency to achieve the perfect dough consistency.
• Use a powdered sugar substitute you prefer if Swerve is unavailable to keep the carb count low.
• For a nut-free version, substitute almond flour with sunflower seed flour.
• Sprinkling a little cocoa powder into the dough can add a chocolatey twist to the gingerbread flavor.

Storage

Store these protein balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw at room temperature before eating. Reheating is not necessary; they are best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can swap in your preferred vanilla protein powder. Keep in mind different powders may absorb liquids differently, so adjust the apple sauce amount accordingly.

Are these safe for people with nut allergies?

This recipe contains almond flour, which is not safe for those with nut allergies. However, you can substitute almond flour with a seed-based flour like sunflower seed flour to make it nut-free.

Low Carb Gingerbread Protein Balls Recipe

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4.6 from 111 reviews

These Low Carb Gingerbread Protein Balls are a delicious and healthy snack, perfect for those looking to enjoy the flavors of gingerbread without the carbs and sugar. Made with vanilla protein powder, almond flour, and warm spices like cinnamon, allspice, and nutmeg, these protein balls are lightly baked to achieve a gooey texture inside. Rolled in a sugar substitute, they make a perfect guilt-free treat for any time of day.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 10 protein balls 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Dry Ingredients

• 3 scoops (93g) PEScience Protein Powder, vanilla
• 3/4 cup (84g) Almond Flour
• 1/4 cup (36g) Swerve Confectioners, or a powdered sugar substitute
• 1 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg

Wet Ingredients

• 1/4 cup (56g) Light Butter, Land O’ Lakes with canola oil
• 1/4 cup (60g) Unsweetened Apple Sauce, divided
• 1–2 Tbsp (9-18g) Swerve Confectioners (for rolling)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or spray it with nonstick cooking spray and set aside to ensure easy removal of the protein balls after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the vanilla protein powder, almond flour, Swerve Confectioners, cinnamon, allspice, ginger, cloves, and nutmeg. Stir thoroughly to evenly distribute the spices and break up any clumps of flour or sweetener for a smooth base.
3. Add Butter and Apple Sauce: Incorporate the light butter and 2 tablespoons (30g) of unsweetened apple sauce into the dry mixture. Stir well until the butter is evenly blended and the mixture starts to come together.
4. Form the Dough: Continue stirring and slowly add the remaining apple sauce as needed to hydrate the dough and dissolve any remaining dry bits. The dough should be pliable but not overly sticky. Adjust apple sauce quantity slightly depending on protein powder absorption.
5. Portion the Dough: Divide the dough into 10 equal pieces. For accuracy, weigh the entire dough ball, then divide by 10 to get the weight for each piece. This helps maintain consistent size and bake time for each protein ball.
6. Shape Protein Balls: Roll each piece between your palms to make smooth, round balls. If the dough feels sticky, lightly spray your hands with cooking spray to prevent sticking and facilitate shaping.
7. Bake the Protein Balls: Place the protein balls on the prepared baking sheet and bake for 10-12 minutes or until the bottoms start to brown slightly. For a gooey texture inside, you may opt to bake them slightly less (8-10 minutes). Oven times may vary so watch closely.
8. Coat with Swerve: After baking, let the protein balls cool slightly. Then, roll each ball in the extra Swerve Confectioners powder placed in a shallow bowl or plate to add a sweet finish and a touch of texture.

Notes

• Different protein powders absorb moisture differently, so the amount of apple sauce may need adjustment to get the right dough consistency.
• The recipe is designed without eggs, so slightly underbaking for a gooey interior is safe and recommended.
• You can substitute the butter with a dairy-free or coconut oil alternative to make the recipe dairy-free.
• Store protein balls in an airtight container in the refrigerator for up to one week.
• Feel free to experiment with spice levels to suit your taste preferences.

Keywords: low carb, gingerbread, protein balls, healthy snack, gluten free, sugar free, keto friendly, high protein