Satisfy your hunger and fuel your day with these protein balls — a wholesome and convenient snack or breakfast that’s bursting with flavor and nutrition. With each bite, you’ll experience the nutty crunch of walnuts, the subtle sweetness of shredded coconut, and a rich chocolate-y finish. Not only are they packed with health benefits from the omega-3’s, fiber, and protein, but they’re also incredibly simple to make.
Customization is really easy with this recipe, too. Instead of the walnuts, you can use your favorite nut or nut butter – pecans or almonds work well. If using a nut butter, reduce the coconut oil by half. If you prefer a certain flavor of protein powder, you can use that (vanilla works great, or go for double chocolate)! We used Lily’s Dark Chocolate chips, but you can use any low-carb or keto-friendly brand. As always with substitutions, make sure you check the macros beforehand to make sure it fits your needs.
Yields 4 servings of Keto No-Bake Dairy-Free Protein Balls
The Preparation
- 1/3 cup ground flaxseed meal
- 2 ounce unflavored protein powder
- 1 ounce walnuts
- 2 tablespoon allulose, or your preferred sweetener
- 1/3 cup unsweetened shredded coconut flakes
- 2 tablespoon coconut oil, melted
- 3-4 tablespoon unsweetened almond milk
- 1 ounce keto chocolate chips
- 1/4 cup unsweetened shredded coconut flakes, to garnish
- 1 ounce walnuts, crumbled, to garnish
The Execution
1. Gather and prep all ingredients.
2. Add flaxseed, sweetener, protein powder, and walnuts into a blender or food processor. Blend until the walnuts are broken into a flour-like consistency.
3. Add in the melted coconut oil, shredded coconut, and most of the almond milk (more may be needed later, but it’s better to add as its needed). Blend again until well combined.
4. Transfer the mixture to a bowl, then add in the keto-friendly chocolate chips.
5. Mix everything together well and let it sit for 10-15 minutes to thicken. If needed after waiting, add additional almond milk to help with forming the mixture into balls.
6. Using a tablespoon, scoop out the mixture and form into balls. If mixture is sticky, you can rub coconut oil on your hands to help keep the mixture from sticking.
7. Roll the balls in the remaining shredded coconut and crumbled walnuts to coat. Place in the refrigerator for 20-30 minutes or overnight. Store in an air-tight container for up to 2 weeks.
This makes a total of 4 servings of Keto No-Bake Dairy-Free Protein Balls. Each serving comes out to be 362 calories, 29.9g fats, 3.5g net carbs, and 15.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/3 cup ground flaxseed meal | 183 | 14 | 9.9 | 9.4 | 0.5 | 6.3 |
| 2 ounce unflavored protein powder | 200 | 0.9 | 3.5 | 1.8 | 1.7 | 44 |
| 1 ounce walnuts | 185 | 18 | 3.9 | 1.9 | 2 | 4.3 |
| 2 tablespoon allulose | 8 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup unsweetened shredded coconut flakes | 185 | 19 | 6.6 | 4.6 | 2 | 1.9 |
| 2 tablespoon coconut oil | 242 | 27 | 0 | 0 | 0 | 0 |
| 3-4 tablespoon unsweetened almond milk | 9.8 | 0.7 | 0.4 | 0 | 0.4 | 0.4 |
| 1 ounce keto chocolate chips | 110 | 8 | 14 | 10 | 4 | 1 |
| 1/4 cup unsweetened shredded coconut flakes | 140 | 14 | 5 | 3.5 | 1.5 | 1.5 |
| 1 ounce walnuts | 185 | 18 | 3.9 | 1.9 | 2 | 4.3 |
| Totals | 1447.8 | 119.6 | 47.2 | 33.1 | 14.1 | 63.7 |
| Per Serving (/4) | 362 | 29.9 | 11.8 | 8.3 | 3.5 | 15.9 |
Keto No-Bake Dairy-Free Protein Balls
Ingredients
- ⅓ cup ground flaxseed meal
- 2 ounce unflavored protein powder
- 1 ounce walnuts
- 2 tablespoon allulose or your preferred sweetener
- ⅓ cup unsweetened shredded coconut flakes
- 2 tablespoon coconut oil melted
- 3-4 tablespoon unsweetened almond milk
- 1 ounce keto chocolate chips
- ¼ cup unsweetened shredded coconut flakes to garnish
- 1 ounce walnuts crumbled, to garnish
Instructions
- Gather and prep all ingredients.
- Add flaxseed, sweetener, protein powder, and walnuts into a blender or food processor. Blend until the walnuts are broken into a flour-like consistency.
- Add in the melted coconut oil, shredded coconut, and most of the almond milk (more may be needed later, but it's better to add as its needed). Blend again until well combined.
- Transfer the mixture to a bowl, then add in the keto-friendly chocolate chips.
- Mix everything together well and let it sit for 10-15 minutes to thicken. If needed after waiting, add additional almond milk to help with forming the mixture into balls.
- Using a tablespoon, scoop out the mixture and form into balls. If mixture is sticky, you can rub coconut oil on your hands to help keep the mixture from sticking.
- Roll the balls in the remaining shredded coconut and crumbled walnuts to coat. Place in the refrigerator for 20-30 minutes or overnight. Store in an air-tight container for up to 2 weeks.
