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High-Protein Low-Carb Strawberry Protein Balls
Alice

High-Protein Low-Carb Strawberry Protein Balls

These High-Protein Low-Carb Strawberry Protein Balls are soft, chewy, fruity, and packed with approximately 11 grams of protein per bite. Made without baking and sweetened with a low-sugar option, they're an easy meal-prep snack for fitness enthusiasts, busy days, and anyone craving something sweet while keeping carbohydrates under control.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 protein balls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Method

Ingredients
  

  • 1½ cups vanilla protein powder
  • ½ cup finely ground almond flour
  • ½ cup natural unsweetened peanut butter
  • ¼ cup plain Greek yogurt
  • ⅓ cup freeze-dried strawberries crushed
  • 2 tablespoons powdered monk fruit sweetener or allulose
  • 1 teaspoon vanilla extract
  • 2 –4 tablespoons unsweetened almond milk as needed
  • ½ teaspoon lemon zest optional

Method
 

  1. Place the freeze-dried strawberries in a food processor and pulse until mostly finely crushed, leaving a few small pieces for texture. Alternatively, place them in a resealable bag and crush them gently with a rolling pin.
  2. Reserve approximately 1 tablespoon of the crushed strawberries if you want to coat the finished protein balls.
  3. Add the protein powder, almond flour, crushed strawberries, powdered monk fruit sweetener, and optional lemon zest to a large mixing bowl.
  4. Whisk the dry ingredients together thoroughly so the strawberry pieces and sweetener are evenly distributed.
  5. Add the peanut butter and stir with a rubber spatula until the mixture becomes crumbly and the peanut butter is incorporated.
  6. Add the Greek yogurt and vanilla extract and mix thoroughly until the ingredients begin forming a thick dough.
  7. Add 1 tablespoon of almond milk and mix completely before adding more.
  8. Continue adding almond milk one tablespoon at a time until the mixture holds together when pressed between your fingers. You may need between 2 and 4 tablespoons depending on the protein powder and almond flour.
  9. Test a small amount by squeezing it in your hand. The mixture should hold together without being wet or excessively sticky.
  10. If the mixture is too dry, add a teaspoon of Greek yogurt, peanut butter, or almond milk and mix again. If it is too sticky, add a tablespoon of protein powder or almond flour.
  11. Refrigerate the mixture for 10–15 minutes to allow the dry ingredients to absorb moisture and make shaping easier.
  12. Use a small cookie scoop or tablespoon to divide the mixture into approximately 12 equal portions.
  13. Roll each portion gently between your palms until it forms a smooth ball.
  14. Roll the finished balls through the reserved crushed freeze-dried strawberries or another optional coating if desired.
  15. Place the protein balls on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes.
  16. Serve chilled or allow them to sit at room temperature for about 5 minutes before eating for a softer texture.
  17. Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 2–3 months.