I’ve never been keen on eating breakfast, but I like to have something quick to grab if I’m going out. These are also great for a quick snack on the run. These protein balls are similar to the peanut butter balls my mom used to make for us when we were kids anytime it was our turn to bring a snack to class. My son has an anaphylactic peanut allergy, so I use Omega Nutrition or Now Foods brand nuts because it’s manufactured in a peanut-free facility.
Makes 12 balls (35 grams each)
1 ball = 8 net carbs (please calculate your own stats using the recipe ingredients as different food brands can vary.)
Ingredients:
0.25 c (35 g) roasted salted macadamia nuts
2 T xylitol, powdered
10 oz Barney’s crunchy almond butter
0.5 c (70 g) non-instant skim milk powder
Instructions:
- Powder the xylitol in a coffee grinder or blender.
- Add xylitol, skim milk powder and macadamia nuts to a food processor, pulse till nuts are roughly chopped.
- Add almond butter and mix just till ingredients are combined. Don’t over mix or you’ll lose the crunchy bits of nuts.
- Form 12 evenly sized balls. Place on a metal pan and put in freezer till firm.
- Transfer to a freezer bag, and eat frozen, or thaw on a plate for a few minutes.
Optional: roll balls in unsweeted coconut flakes before freezing, mix in unsweetened dark chocolate chips or cocao nibs.
Plum Hill 