Ingredients:
- 1 cup Natural Peanut Butter (creamy, no sugar added)
- 1/4 cup Powdered Keto Sweetener (Erythritol/Monk Fruit blend preferred)
- 1 tbsp Refined Coconut Oil (melted and cooled slightly)
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1/2 cup Vanilla Whey/Casein Protein Powder
- 2 tbsp Coconut Flour
- 2 tbsp Shredded Unsweetened Coconut OR Cacao Nibs (for optional coating)
Instructions:
- Combine Wet Ingredients: In a large bowl, mix the room-temperature peanut butter, powdered keto sweetener, slightly cooled melted coconut oil, vanilla extract, and sea salt until completely smooth.
- Add Protein: Gradually mix in the protein powder until fully incorporated. The mixture will start to thicken significantly.
- Incorporate Binder: Add the coconut flour. Mix thoroughly. The mixture should now resemble a very thick, stiff dough, pulling away from the sides of the bowl.
- Test Texture (The Pinch Test): Pinch a small amount of the mixture between two fingers. If it holds its shape without crumbling, the consistency is spot on. Adjust with 1 teaspoon more coconut flour (if too sticky) or 1 teaspoon more coconut oil (if too crumbly).
- Initial Chill: Cover the bowl with cling film and place the mixture in the refrigerator for a minimum of 30 minutes. This is critical for the coconut flour to fully hydrate and the mixture to firm up.
- Portion and Roll: Remove the mixture. Using a small cookie scoop or a tablespoon measure, scoop out portions (about 1 oz / 30g each).
- Shape: Roll each portion firmly between your palms until you achieve a smooth, dense ball. Place the finished balls onto a parchment-lined baking sheet.
- Coat (Optional): If using a coating, roll the freshly shaped balls immediately in a shallow dish of unsweetened coconut flakes or cacao nibs until evenly covered.
- Final Set: Return the finished protein balls to the refrigerator for another 10 minutes to set the coating.
- Store: Transfer the balls to an airtight container. Keep refrigerated for up to 2 weeks, or freeze for up to 3 months.