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–+ servings
Cinnamon Roll Protein Bites

Delicious Cinnamon Roll Protein Bites for Guilt-Free Snacking

These Cinnamon Roll Protein Bites blend classic flavors with a healthy twist, offering a guilt-free, protein-rich snack.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup almond flour Substitute with oat flour for gluten-free.
  • 1 cup protein powder Vanilla recommended.
  • 2 tbsp flaxseed Can be omitted.
  • 1/4 cup maple syrup Honey or agave syrup can be used.
  • 1/4 cup almond milk Any non-dairy milk works.
  • 2 tbsp cinnamon Adjust to taste.
  • 1 tsp vanilla extract Pure vanilla is best.
  • 1/4 tsp salt Skip if monitoring sodium.
Cinnamon Coating
  • 2 tbsp coconut sugar Brown sugar can be used.
  • 1 tbsp cinnamon Extra layer of flavor.
Glaze Ingredients
  • 2 tbsp dairy-free cream cheese Regular cream cheese for non-vegan.
  • 3 tbsp maple syrup Adjust sweetness to taste.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Tray
  • Parchment paper

Method
 

Preparation Steps
  1. In a large mixing bowl, combine almond flour, protein powder, flaxseed, cinnamon, and salt. Whisk until blended.
  2. Add maple syrup and almond milk, stir using a spatula until mixed.
  3. Scoop small portions of dough and roll into bite-sized balls. Place on a parchment-lined tray.
  4. Mix together coconut sugar and cinnamon, roll each bite in the mixture until coated.
  5. Chill bites in the refrigerator for 30 minutes.
  6. Combine cream cheese and maple syrup in a bowl, whisk until smooth to make the glaze.
  7. Drizzle glaze over the chilled bites before serving.

Nutrition

Serving: 1biteCalories: 100kcalCarbohydrates: 12gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 4gCalcium: 50mgIron: 1mg

Notes

For a variation, use different flavors of protein powder. Store in an airtight container in the fridge for up to a week.

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