Protein Snickerdoodle Balls

Protein Snickerdoodle Balls

Joe the Diet Chef
INGREDIENTS
 
ISOPURE Unflavored Whey 1 scoop
Almond  flour 1 cup
Granulated erythritol  5 tbsp
Egg Whites Substitute, Pasteurized 3 tbsp
Melted coconut oil 2 tbsp
Vanilla extract ½ tsp
Ground cinnamon ¾ tsp
Salt ⅛ tsp
   

Note: Make sure you are using pasteurized egg whites. Unpasteurized eggs are not safe for raw consumption.

Substitute if you choose not to use the egg whites:

Use 2 Tbsps erythritol (instead of 5)

Use 3 Tbsps coconut oil (instead of 2)

Use 1 Tablespoon sugar free maple syrup

INSTRUCTIONS

In a large bowl add all of the ingredients (saving 1/4 tsp of the ground cinnamon, and 2 Tbsps of the erythritol to coat the protein balls later on).

Mix the ingredients with a spatula until combined.

Once combined refrigerate the bowl for 10-15 minutes.

Remove the bowl from the refrigerator, and use a cookie scoop to form 10 equal sized balls.

Combine the left over cinnamon and erythritol in a small bowl, and coat each ball in cinnamon sugar.

Enjoy the protein balls, or transfer them to a baking sheet - or large plate - lined with parchment paper, and freeze.

Make sure to seal the sheet/plate if storing the protein balls for longer than just 1 day and keep refrigerated or frozen. If you keep them frozen, remember to let them thaw out for several minutes before eating. 

Isopure® Whey Protein Isolate Unflavored