Protein Snickerdoodle Balls
| 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
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.
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