Snickerdoodle Cookie Balls (Keto, Clean, Low carb)

Hi! Happy Sunday!

This is my final week of doing keto. What does this mean? Currently, less than 10% of my diet is currently carbs (it’s almost impossible for me to do NO carbs) and a huge portion of my diet is healthy fat & protein.  I have to say, I actually love it. I have been feeling way more satisfied than I normally do due to the good healthy fats and it’s much easier than I thought it would be. BYE CARBS…actually, more like “see ya later” because I’ll be back some day soon.

All of that to say this recipe is totally keto friendly (*low carb*) and clean. Going forward, most of my recipes will likely be a little less fat-heavy, so enjoy it while it lasts!

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Also, does anyone think it’s funny that most of my recipes end of being balls? Not sure why that happens – ha.

I can’t take full credit for these fun little balls. KetoSizeme.com has the recipe here! 

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Let’s jump into the recipe!

Ingredients:

  • 4 tablespoons of melted coconut oil
  • 1 egg
  • 2/3 cup of Stevia in the raw
  • 1.5 cups of almond flour or almond meal (Careful if you substitute with coconut flour, as it’s super absorbent and will dry these out too much)
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking soda
  • Dash of cream of tartar
  • Coating:
    • Another 1/4 cup of powdered Stevia in the raw + 2 tablespoons cinnamon

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How to:

  • Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside
  • Combine all dry ingredients except for the coating ingredients in a medium mixing bowl
  • Separately, whisk egg in a small bowl
  • Add all wet ingredients to the bowl with egg
  • Slowly mix dry ingredients into wet ingredient bowl
  • Using your hands, form the dough into balls
  • Roll balls in the “coating” until they are covered with cinnamon and sugar
  • Bake in the oven for about 12 -14 minutes
  • Note: it’s hard to tell when these are done, so if you think they *may* be close to done, they probably are – just take them out of the oven and let them sit on the baking sheet for a few minutes
  • Enjoy!
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Pistachio Matcha Protein Balls (Clean, healthy, Gluten-free, no bake)

A co-worker has been requesting that I bake with matcha for some time now, though I’ve been nervous to try it. Matcha is not cheap when it comes to tea and I was nervous that it wouldn’t taste sweet enough without any added or artificial sugars. However, I just went for it … (YOLO)… and these were a huge hit!

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For a first go at baking with matcha, I have to say I’m pretty impressed with the results. The green color of these is natural  from the matcha – they would have been the perfect St. Patrick’s Day treat. I guess there’s always next year!

balls1.jpgThese were super quick to make. I put them in the freezer to set, but you could have eaten them right away. This recipes makes about 12 balls depending on size.

Oh, the best part? These are low calorie and HIGH protein, so they make for a great post workout snack or a healthy after-lunch treat. I’m estimating these bad boys come in around 125 calories each.

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Ingredients:

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut
  • 1 1/2 scoops any plant based, vegan protein powder (I used Sun Warrior, a personal fav!)
  • 2 heaping tablespoons of Matcha (If you didn’t know, I’m obsessed with David’s Tea – this matcha is great, and they have a few “flavored” options too)
  • 2 heaping tablespoons of organic coconut flour
  • 2 tablespoons pure organic maple syrup (could sub Agave if you prefer)
  • 2 tablespoons extra virgin coconut oil, melted
  • 1-3 teaspoons of water
  • 1 cup of crushed shelled pistachios (to make sure these are clean, just use plain pistachios – not roasted or salted) balls1.jpg

How to: (Told you these were super easy)

  • In a food processor, blend together cashews, coconut, protein, matcha, and coconut flour until well combined and powdery.
  • Add in melted coconut oil and maple syrup. Blend for a few seconds until a heavy dough starts to form.
  • Scoop all of the mixture out and put in a seperate bowl or onto parchment paper so it’s easier to grab and roll the dough into balls.
  • At this point, if the dough isn’t sticking together, add a teaspoon of water at a time, mixing in between, until you’re able to roll these into balls. They should be dry enough, though, that they will stay together on their own and not melt all over the plate.
  • Put all crushed pistachios on a plate and roll the dough around on the plate, pushing the pistachios into the dough.
  • Set these in the freezer to set. This should only take 15 minutes or so.
  • Eat and enjoy!!