Quick & Easy Keto Protein Bites!
This recipe is an absolute favorite in my house—my husband and I just can't get enough of it! Pro-tip: make a double batch. It holds up beautifully for a few days, giving you the perfect, satisfying protein and peanut butter fix whenever you need it. With 10.9g of protein and only 3.2g of net carbs per serving, these bite-sized, chocolate-drizzled treats are the ultimate guilt-free hack to fuel your busy day.
- For the Protein Bites:
- 1 cup (122 g) keto-friendly granola (homemade or store-bought)
- 1/2 cup (129 g) creamy natural peanut butter (or almond butter)
- 1/2 cup (54 g) collagen protein powder (whey or egg white protein works too)
- 1/4 cup (50 g) liquid allulose "honey" (Note: If using a dry sweetener, see the Expert Tips below)
- For the Chocolate Topping:
- 3 oz (85 g) sugar-free chocolate chips
- 1 tbsp butter
- Flaky sea salt (optional, for topping)
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- 01
Prep the Granola Base: Place your keto granola into a blender or food processor. Pulse a few times until it breaks down into coarse crumbs. Be careful not to over-process—you still want some nice, crunchy texture!
- 02
Mix the Dough: Transfer the crushed granola into a large mixing bowl. Add the peanut butter, protein powder, and liquid sweetener. Use a silicone spatula to work everything together until the mixture binds and clumps together. (If the mixture feels a bit too dry or crumbly to hold its shape, stir in water 1 tablespoon at a time).
- 03
Shape the Cups: Divide the mixture evenly among 30 mini silicone muffin cups (or 16 standard muffin cups). Firmly press the dough down into each cup to create a flat, even layer. Place them in the refrigerator for 1 hour to set.
- 04
Melt the Chocolate: Combine the sugar-free chocolate chips and butter in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring well between each, until completely smooth and melted.
- 05
Layer and Chill: Drizzle the melted chocolate smoothly over the chilled protein cups. If desired, finish with a light sprinkle of flaky sea salt. Pop them back into the fridge for 30 minutes until the chocolate shell hardens completely. Enjoy!
- 06
Expert Tips & Sweetener Swaps
- 07
Sweetener Alternatives: If you don't have liquid allulose "honey," you can easily use a powdered sweetener or concentrated liquid stevia extract to avoid a gritty texture. Because liquid allulose adds moisture, if you swap it for a dry sweetener, you will need to add about 3 to 4 tablespoons of water to help the dough bind.
- 08
Texture Control: When working the ingredients together, squeeze a bit of the dough in your palm. If it holds its shape perfectly, it's ready. If it falls apart, add water in very small increments until it reaches a cookie-dough-like consistency.
- 09
Storage Instructions: Keep these protein bites stored in a sealed container in the refrigerator. They stay fresh, firm, and perfectly delicious for up to 10 days
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Creamy smoothies & satisfying snacks · Full macros · Under 5g net carbs each
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