How to Make Lemon Coconut Protein Balls
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Mix almond flour, protein powder, shredded coconut, erythritol, and lemon zest in a bowl.
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Stir in melted coconut oil, lemon juice, and almond milk until a sticky dough forms.
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Roll mixture into 12 even balls (~1 tbsp each).
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Place balls on a tray and refrigerate for 30 minutes to set.
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Optional: Roll balls in extra shredded coconut before serving.
Pro Tips for Perfect Lemon Coconut Protein Balls
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of almond flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Lemon Coconut Protein Balls?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Lemon Coconut Protein Balls?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for almond flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.