|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|
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
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.