Cinnamon Roll Protein Balls – Low Carb

Name: Cinnamon Roll Protein Balls – Low Carb
Prep time: 10 min
Total time: 40 min
Ingredients: 1 cup almond flour; ½ cup vanilla or unflavored whey protein powder; ¼ cup almond butter (or peanut/cashew butter); 2 tbsp melted coconut oil; 2 tbsp powdered erythritol or allulose; 1 tsp ground cinnamon; ½ tsp vanilla extract; Pinch of salt; Optional: 1–2 tbsp unsweetened shredded coconut for rolling; Optional Mix-ins: 1–2 tbsp sugar-free chocolate chips (2 tbsp chopped pecans/walnuts, pinch of nutmeg or pumpkin pie spice)

If you love the cozy flavors of a cinnamon roll but want a snack that’s portable, low-carb, and guilt-free, these Cinnamon Roll Protein Balls are exactly what you need. Packed with protein, fiber, and warm cinnamon flavor, they’re a perfect grab-and-go snack for breakfast, an afternoon pick-me-up, or a post-workout treat.

The magic of these little bites lies in their simplicity. You can make them in minutes, no baking required, and they still capture the sweet, comforting aroma of classic cinnamon rolls. After experimenting with different nut butters, sweeteners, and protein powders, I found the ideal combination that keeps them soft yet firm, with a balanced sweetness and just the right cinnamon punch.

They’re also incredibly versatile — you can adjust flavors, add extras like chopped nuts or sugar-free chocolate chips, or even roll them in extra cinnamon for a more pronounced flavor.

Ingredients

1 cup almond flour
½ cup vanilla or unflavored whey protein powder
¼ cup almond butter (or peanut butter)
2 tablespoons coconut oil, melted
2 tablespoons powdered erythritol or allulose
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
Pinch of salt
Optional: 1–2 tablespoons unsweetened shredded coconut for rolling

Optional Mix-ins

1–2 tablespoons sugar-free chocolate chips
2 tablespoons chopped pecans or walnuts
A pinch of nutmeg or pumpkin pie spice for extra warmth

Substitutions

Almond Flour: Can be swapped with sunflower seed flour for a nut-free version.
Almond Butter: Peanut butter or cashew butter work, though texture and flavor may vary slightly.
Protein Powder: Use collagen peptides, plant-based protein, or your favorite low-carb protein powder.
Sweetener: Allulose provides a smooth taste, while erythritol or monk fruit blends work as well.

Instructions

Step 1: Combine Dry Ingredients

In a large mixing bowl, combine almond flour, protein powder, sweetener, cinnamon, and salt. Mix until well incorporated.

Step 2: Add Wet Ingredients

Add almond butter, melted coconut oil, and vanilla extract to the dry mixture. Stir thoroughly until a sticky dough forms.

Step 3: Mix in Optional Add-Ins

If using chocolate chips, nuts, or extra spices, fold them in now. Make sure they’re evenly distributed.

Step 4: Form the Balls

Use a tablespoon or small cookie scoop to portion the dough. Roll into balls between your palms until smooth. If the mixture is too sticky, refrigerate for 10–15 minutes to firm up.

Step 5: Optional Rolling

For extra cinnamon flavor or texture, roll the protein balls in shredded coconut, extra cinnamon, or a light dusting of powdered sweetener.

Step 6: Chill and Set

Place the protein balls on a plate or tray and refrigerate for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

Preparation & Cooking Time

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Makes: 12–14 protein balls

@thefab20s

Chef Tips

Texture check: If dough is too crumbly, add a teaspoon of almond butter or coconut oil until it holds together.
Flavor boost: Toasting the almond flour lightly before mixing enhances the nutty flavor.
Sweetness adjustment: Taste the dough before chilling and add a little more sweetener if desired.
Rolling tip: Lightly oil your hands with coconut oil to prevent sticking when forming balls.
Meal prep hack: Portion them into individual snack bags for easy grab-and-go convenience.

Flavor Variations

Pumpkin Spice Protein Balls: Add 2 tablespoons pumpkin puree and ½ teaspoon pumpkin pie spice.
Chocolate Cinnamon: Mix in 1–2 tablespoons cocoa powder and sugar-free chocolate chips.
Maple Cinnamon: Add ½ teaspoon sugar-free maple extract for a fall-inspired twist.
Coconut Cinnamon: Roll in unsweetened shredded coconut for extra tropical flavor.
Nutty Delight: Add 2 tablespoons chopped pecans, walnuts, or macadamias for crunch.

Meal Prep & Storage

Refrigeration: Store in an airtight container for up to 1 week.
Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or in the fridge.
Snack packs: Perfect for portion-controlled snacks or lunchboxes.

FAQs

Can I make these vegan?
Yes! Use a plant-based protein powder and a nut butter of your choice. Make sure any sweeteners are vegan-friendly.

Can I use oat flour instead of almond flour?
Yes, but the carb count will be higher. Consider using finely ground flaxseed or sunflower seed flour to keep it low-carb.

Can I roll them without chilling?
Chilling helps firm the dough and makes rolling easier, but if your dough is stiff enough, you can roll immediately.

How do I prevent sticking?
Lightly oil your hands or chill the dough before rolling. You can also roll the balls in coconut or cocoa powder to reduce stickiness.

Can I add protein powder for extra protein?
Absolutely — just ensure the powder is low-carb. Adjust liquid or nut butter slightly if the dough becomes too dry.

Bite-Sized Cinnamon Goodness

These Cinnamon Roll Protein Balls are a perfect combination of warm spice, nutty richness, and low-carb goodness. They satisfy your sweet tooth, provide a protein boost, and are ready in minutes with no baking required. Whether you’re meal prepping for the week, needing a post-workout snack, or craving the cozy flavor of cinnamon rolls, these little bites deliver on taste and convenience — all while keeping your carbs in check.