Peanut Butter Protein Balls

These peanut butter protein balls are an easy snack packed with healthy fats, plant-based protein, and a little sweetness. Made with simple ingredients, they’re perfect for meal prep, road trips, or satisfying a sweet tooth with nutritious options!

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Prep Time 10

Total Time 10

Course Snack

Servings Balls

Calories 87

Protein 5

Ingredients

US Customary - Metric

1/4 cup old-fashioned oats
1.5 cups almond flour
3/4 cup powdered peanut butter - like PB2 or PBfit
1/2 cup filtered milk - fat free fairlife or arla bob
1/4 cup ground flaxseed
1 teaspoon vanilla extract
1/8 teaspoon salt
10-20 drops liquid stevia - add to taste
extra powdered peanut butter - to dust

Instructions

Add all of the ingredients to a medium mixing bowl, and mix well with a wooden spoon.
1/4 cup old-fashioned oats, 1.5 cups almond flour, 3/4 cup powdered peanut butter, 1/2 cup filtered milk, 1/4 cup ground flaxseed, 1 teaspoon vanilla extract, 1/8 teaspoon salt, 10-20 drops liquid stevia
Taste and add extra liquid stevia if needed.
Roll the mixture into 1-inch-sized balls.
Optional: Roll the balls in powdered peanut butter to coat the outside.
extra powdered peanut butter
Dig in and enjoy or chill in the fridge for later!

Notes

Consistency Check: If the dough feels too crumbly, add milk one teaspoon at a time until it holds together.

Chill Time: Chilling makes the balls easier to handle if they’re too soft after mixing.

Protein Boost: Swap powdered peanut butter with your favorite protein powder for even more grams of protein.

Double Batch Fun: These freeze well, so make extra for easy snacking!

Storage instructions:

Room Temperature: Store in an airtight container for up to 2 days if you’ll snack on them quickly.
Refrigerator: Keep them in the fridge for up to 1 week to maintain freshness and firmness.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll last up to 3 months!
Grab-and-Go: Let frozen protein balls thaw for a few minutes before eating—or enjoy them cold for a firmer texture.