These Coffee Whey Protein Balls are chewy, high protein, gluten free, grain free and taste like coffee cake. Plus, they come together easily without a food processor or blender. All you need is a bowl and a spoon.
To provide some textural contrast and crunch, I coat these coffee protein balls in chopped almonds or walnuts. This also stops the balls from sticking together. Instead of nuts, you could also use coconut, chopped chocolate or mini chocolate chips.
What is the point of protein balls?
Protein balls are a handy way to increase your protein intake, while also providing some energy to keep you going throughout the day. They can be enjoyed as a healthy snack between meals, before a workout if you need a boost, or after a workout to assist with recovery. If you feel like something sweet after dinner but want to avoid a sugar crash, a protein ball can also be a smart choice.
However, not all protein balls are created equal. Many are high in calories and sugar with a relatively low amount of protein. A solution is to make your own protein balls at home so that you can control the macros to suit your needs.
How many calories are in these protein balls?
Each of these protein balls contains 82 calories, 5 grams of protein, 4.8 grams of fat and 3.6 grams of sugar. They are quite small, so I usually eat two at a time.
A serving of two protein balls gives you 10 grams of protein with 164 calories. This isn’t too bad considering the protein balls are made without artificial or non-nutritive sweeteners.
Ingredients for coffee protein balls with whey
- Cashew butter: I use cashew butter in this recipe, but almond butter also works well and gives slightly more protein. Other nut butters can also be used, but I wouldn’t use peanut butter here because its strong peanut flavor might clash with the coffee.
- Maple syrup: To sweeten the protein balls. You can use brown rice syrup or honey as a substitute. If you want to make sugar-free protein balls, you could use a sugar-free syrup sweetener.
- Whey protein powder: I use unflavoured whey protein isolate. If you only have flavored whey protein, vanilla should work well. Chocolate would give a mocha vibe. You will need to use whey protein powder in this recipe as its sticky texture when mixed with the coffee is what holds the balls together.
- Vanilla extract: Vanilla brings extra sweetness to the balls and blends well with the coffee. I always prefer extract over essence.
- Instant coffee granules: We dissolve the instant coffee granules in a small amount of water to get a strong coffee concentrate to flavor the balls. You could use freshly-brewed, strong black coffee if you prefer.
- Coconut flour: This gives the balls structure and chewiness. You may need to adjust the amount of coconut flour used depending on how runny your nut butter is.
- Almonds or walnuts: I coat the protein balls in chopped almonds or walnuts for crunch. It also stops the protein balls from sticking together. You could use another chopped nut, desiccated coconut or chopped chocolate as a substitute.
- Salt: Adding a pinch of salt to the mixture enhances the flavors.
Do these coffee whey protein balls need to be refrigerated?
Since these protein balls contain some water, they should be stored in the refrigerator. They will keep in an airtight container in the fridge for up to three days.
You can also freeze these protein balls. They can be enjoyed straight from the freezer if you don’t mind a firmer texture. Otherwise, you can defrost them in the fridge overnight as needed.
More protein powder recipes
- Choc Mint Whey Protein Balls
- Chewy Choc Chip Oat Protein Bars
- Chocolate Whey Protein Bars
- No Bake Almond Nougat Protein Bars
- Nut Free Cookie Dough Protein Bars
You can find more ideas on the Protein Powder Recipes page.
Coffee Whey Protein Balls Recipe
Serves
16 balls
Prep time
15 mins
Cook time
0 mins
Ingredients
- 1/2 cup / 120 g cashew butter
- 1/4 cup / 60 ml / 80 g maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp / 6 g instant coffee granules, dissolved in 1 tbsp boiling water
- Pinch of fine salt
- 1/2 cup / 50 g unflavoured whey protein powder (see Note 1)
- 2 tbsp / 14 g coconut flour
- 3 tbsp / 25 g almonds or walnuts, finely chopped for coating
Method
- Mix the cashew butter, maple syrup, vanilla, dissolved coffee and salt in a large mixing bowl until well combined.
- Add the whey protein powder and coconut flour and mix until you get a dough. If your mixture is too sticky, add a little extra coconut flour. If it’s too dry, add a few drops of water.
- Divide the mixture into 16 portions. You can do this by rolling the mixture into a large sausage, splitting it in two, then splitting each half in two and repeating this two more times on each portion to get 16.
- Place the chopped nuts for coating in a small bowl or on a plate. Roll a portion of the protein ball mixture between the palms of your hands to make it smooth, then roll it in the nuts. You can press the nut pieces into the ball if needed to get them to stick. Repeat with the remaining mixture.
Notes
- Protein powder – This recipe works best with whey protein powder. I use unflavored whey protein isolate, but any whey protein powder should work. If using a flavored powder, make sure it’s a flavor that you enjoy and that pairs well with coffee, like vanilla or chocolate.
- Storage – Store the protein balls in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them and enjoy straight from the freezer or let them soften in the fridge as needed.
Nutrition Facts
- Serving size: 1 ball with almond coating
- Energy: 84 Calories / 353 Kilojoules
- Total Fat: 4.8 g
- Saturated Fat: 1 g
- Total Carbohydrate: 5.9 g
- Dietary Fiber: 0.8 g
- Sugars: 4 g
- Protein: 5 g
- Sodium: 44 mg
- Potassium: 63 mg
