I never thought I’d be this hooked, but these low-carb protein balls are my new go-to meaty snack! Perfect for when you need a quick energy boost, these high-protein low-carb energy balls are super satisfying without all the carbs. If you’re after a tasty high protein balls recipe without protein powder, that’s both delicious and low-carb, you’ve got to try these!
Wait a sec—check out this quick video about how to make these, tastiest low-carb protein balls! Trust me, you’ll want to see how simple it is to make this healthy snack.
Why I Love These Protein Balls
These protein balls are one of my favorite snacks because they are so simple to make, yet they are packed with flavor and protein without using any protein powder. The combination of bacon, cheese, and spices gives them a savory, satisfying taste, and the crispy outside with a juicy center makes them irresistible.
Plus, they are low-carb and Keto-friendly, which is perfect when I want something delicious without any guilt. Whether it is for a quick snack or an easy meal prep, these protein balls always hit the spot!
Can I use ground turkey or chicken instead of beef?
Yes, you can definitely use ground turkey or chicken instead of beef! I have tried it myself a few times, especially when I wanted something lighter. They turn out just as delicious but are a bit leaner, so I like to add a little extra cheese or even a drizzle of olive oil to keep them moist.
The first time I used turkey, I was worried they might dry out, but freezing them before baking really helped lock in the juices. Just be sure to cook them to 165°F (74°C) to keep them safe to eat. It is a great way to switch things up while still enjoying a high-protein, low-carb snack!
Check out also: Best Low Carb Turkey Meatloaf With Almond Flour Recipe.
Serving Suggestions
These protein balls are super versatile, so you can enjoy them in many ways:
- As a Quick Snack: Perfect straight out of the fridge or reheated for a minute. They are filling and packed with protein, making them a great on-the-go option.
- As Part of a Meal: Pair them with a side salad, roasted vegetables, or some low-carb rice, or cauliflower mash for a complete low-carb meal.
- With Dips: They taste amazing with ranch dressing, guacamole, sugar-free barbecue sauce, or a low-carb marinara sauce.
- In a Wrap: Use lettuce leaves to make a low-carb wrap with the protein balls, some sliced avocado, and a drizzle of sauce.
- Appetizers for a Crowd: Serve them with toothpicks and a selection of dips for a party or gathering. They are easy to grab and full of flavor, making them a hit with everyone.
No matter how you serve them, these protein balls are sure to keep you satisfied and energized!
Top tip: Freeze your low carb protein balls before baking for a juicy inside and crispy outside. It makes these high protein low carb energy balls even better and easy to bake anytime!
Low-Carb Protein Balls Recipe Without Protein Powder
17
servings15
minutes25
minutes120
kcal40
minutesThese Low-Carb Protein Balls are a savory, protein-packed snack made with ground beef, bacon, and cheese. They’re simple to make and freeze well for a quick bite anytime. Perfect for keto dieters or anyone craving a tasty, low-carb treat!
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Ingredients
1 lb (450 grams) ground beef
1/2 cup (75 grams) bacon crumbles
1/2 cup (30 grams) pork rind crumbs
1 cup (100 grams) shredded cheese
1 large egg
Pinch salt
1/2 teaspoon (1 grams) garlic powder
1/2 teaspoon (1 grams) onion powder
Pinch white pepper
Directions
- Mix the Ingredients: In a large mixing bowl, add 1 lb (450 grams) ground beef, ½ cup (75 grams) bacon crumbles, ½ cup (30 grams) pork rind crumbs, 1 cup (100 grams) shredded cheese, and 1 large egg.
- Season the Mixture: Add a pinch of salt, 1/2 teaspoon (1.5 grams) of garlic powder, 1/2 teaspoon (1.5 grams) of onion powder, and a pinch of white pepper to taste.
- Combine Well: Mix all the ingredients thoroughly. Using your hands works best for this step, as it ensures the egg is evenly distributed and everything sticks together nicely. Keep mixing until the mixture feels consistent and holds together well.
- Shape the Protein Balls: Use a spoon or your hands to form the mixture into small balls, about 1 to 2 inches (2.5 to 5 cm) in diameter. Place the balls on a large plate or a cutting board lined with wax paper. Make sure to space them out so they do not touch each other, which will help prevent them from sticking together later. You should end up with around 17 to 20 protein balls, depending on the size.
- Freeze the Protein Balls: Arrange the protein balls on a plate or cutting board lined with wax paper, making sure they don’t touch each other. Place them in the freezer for 2-3 hours until solid. Freezing will help the balls retain their shape and moisture.
- Prepare for Baking: After freezing the protein balls for a few hours until they are solid, remove them from the freezer. Arrange the low-carb protein balls on a wire rack, making sure to leave space between each one.
Using a wire rack instead of a baking tray allows the hot air to circulate evenly around the high protein balls, ensuring they cook thoroughly and develop that perfect, crispy outside.
This method helps your baked protein balls turn out golden brown and delicious, while maintaining the tender, juicy inside of these high protein low carb energy balls.
- Set Up the Oven: Place a sheet of aluminum foil on the oven rack underneath the wire rack to catch any drippings and make clean-up easier.
- Bake the Protein Balls: Preheat your oven to 350°F (175°C). Once heated, pop the wire rack with the protein balls into the oven. Bake for about 25 minutes, or until they are golden brown and cooked through. You can check with a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).
- Serve and Enjoy: Let the baked protein balls cool slightly, then enjoy! They’re crispy on the outside, juicy on the inside, and make a perfect high protein low carb energy balls snack.
Recipe Video
Notes
- Mix Thoroughly: Ensure all ingredients are well combined so that the protein balls hold together properly when cooked.
- Freeze Before Baking: Freezing the protein balls helps retain moisture, making them juicier and more flavorful when baked.
- Use a Wire Rack: Baking on a wire rack allows hot air to circulate around the balls, resulting in an evenly cooked, crispy exterior.
- Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
Nutrition Facts
- Total number of serves: 17
- Calories: 120kcal
- Carbohydrates: 0.7g
- Protein: 8.6g
- Fat: 9g
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Storage Tips
I love making a big batch of these protein balls so I have them ready whenever I need a quick snack or easy meal. Here is what works best for storing them:
- In the Refrigerator: Once they are cooked and cooled, I store them in an airtight container in the fridge. They stay fresh for about 3 to 4 days, and I just grab a few when I need something filling.
- Freezing Cooked Protein Balls: Sometimes I make extras to freeze. I lay them out on a baking sheet so they freeze individually first, then transfer them to a freezer bag. They last a couple of months, and I reheat them in the oven or air fryer. It keeps them crispy on the outside and tender inside.
- Freezing Uncooked Protein Balls: If I know I will be in a rush later, I freeze them raw. I freeze them in a single layer first, then bag them up. When I am ready to cook, I just bake them straight from frozen and add a few minutes to the cooking time.
- Reheating Tips: Honestly, I think they taste best reheated in the air fryer or oven—it brings back that crispy outside. The microwave works too, but they will not have that same texture.
This way, I always have a stash of protein balls ready to go, and they taste just as good as when they were freshly made!
How did your baked low-carb protein balls turn out? Did you try any fun variations, or have any questions along the way? Let me know in the comments or share in the video comments here: YouTube video link! I’d love to hear what you think, and I’m here for any tips you need!