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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/low-carb-gingerbread-protein-balls-recipe/