Protein Cookie Truffles (Print Version)
# Ingredients:
→ Essential Ingredients
01 -
1 cup of 2% cottage cheese
02 -
2 tablespoons of sugar-free maple syrup, like Lakanto
03 -
1 1/2 cups almond flour (or all-purpose flour that's heat-treated)
04 -
1 teaspoon of pure vanilla extract
→ Protein & Topping
05 -
1/4 cup of protein powder, any flavor you prefer (e.g., vanilla)
06 -
1 teaspoon of coconut oil
07 -
1 1/2 cups of sugar-free dark chocolate chips (e.g., Lily's), split into portions
# Instructions:
01 -
Use a blender or food processor to blend cottage cheese until it’s smooth and creamy.
02 -
Separate 1 cup of chocolate chips for later. Stir together the smooth cottage cheese and the other ingredients in a medium-sized bowl. Mix well.
03 -
Put the dough into the fridge for half an hour to let it firm up.
04 -
Cover a baking tray with parchment. Use a cookie scoop to create dough portions. Roll each one into a ball and place on the tray. Freeze everything for 20 minutes or more.
05 -
Melt the saved chocolate chips in short microwave bursts (15 seconds each), stirring between. Dunk the frozen balls in the melted chocolate, then set them back on the tray. Chill in the fridge till the chocolate hardens.
# Notes:
01 -
If you use all-purpose flour, be sure to heat-treat it first to make it safe to eat.
02 -
Switch up the protein powder for other flavors to make them your own.
03 -
Store these in the fridge for the best texture and to keep them fresh.