Peanut Butter Protein Balls

2/3 cup (172g) creamy peanut butter (natural, preferably) 2 tbsp butter or oil (avocado or coconut oil) 3/4 cup (81g) whey protein isolate (unflavored or vanilla) 1/3 cup (79g) Swerve Confectioners (or other powdered sweetener) 1/4 cup (30g) almond flour 2 tbsp hemp seeds (optional - adds extra protein and nutty crunch) 1/8 tsp salt (if peanut butter is unsalted) 1 tsp vanilla extract (reduce if using vanilla protein powder) 1/4 cup (45g) mini sugar-free chocolate chips (optional - ChocZero or Lily's)

1. In a large microwave-safe bowl, melt the peanut butter with the butter until it can be stirred together smoothly (about 30-45 seconds). You can also do this on the stovetop over low heat.

2. Add the protein powder, Swerve Confectioners, almond flour, hemp seeds (if using), salt, and vanilla extract.

3. Using a flexible silicone spatula, work the dry ingredients into the melted peanut butter until a cohesive dough forms. The mixture should be able to hold together when rolled into firm balls. See notes for adjustments if needed.

4. If using chocolate chips, stir them in until well distributed throughout the dough.

5. Roll the dough into balls about 1 inch in diameter. You should get approximately 20 balls. Use wet hands if the dough is sticky.

6. Place balls on a parchment-lined plate or tray and refrigerate until firm, about 30-60 minutes.

STORAGE: Store in a covered container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for several months.

NUTRITION (per serving - 2 balls): 192 calories, 12.1g protein, 6.8g total carbs, 3g fiber (3.8g net carbs), 14.6g fat

TROUBLESHOOTING:

• Dough too stiff/won't hold together: Add a bit more oil, 1 tsp at a time
• Dough too goopy/can't roll into balls: Work in a bit more almond flour, 1 tbsp at a time
• Using peanut flour or coconut flour instead of almond flour: Start with 2-3 tbsp and adjust

PROTEIN POWDER OPTIONS:

• Whey protein isolate (recommended - highest protein, lowest carbs)
• Vanilla whey protein (reduce vanilla extract and sweetener slightly)
• Egg white protein (use vanilla variety to avoid off-flavor)
• Plant-based protein (pea, hemp - avoid greenish varieties)
• Collagen protein (may need additional almond flour to firm up)

SWEETENER OPTIONS:

• Powdered erythritol, allulose, or BochaSweet (best - no grittiness)
• Stevia or monk fruit extract (reduce amount, may need extra flour for bulk)
• Avoid granular sweeteners (won't mix in well)
• Avoid liquid sweeteners (will throw off liquid/dry balance)

Recipe by Carolyn Ketchum, All Day I Dream About Food Source: https://alldayidreamaboutfood.com/peanut-butter-protein-balls/