These lemon poppyseed protein balls are the perfect pre or post-workout snack. The zesty lemon gives a fun kick and works with the nutty almond flour and nut butter. These will feel like you’re eating a dessert, but you’ll really be getting in an extra bit of protein.

lemon poppyseed protein balls ingredient notes:

Lemon: For a boost of citrus and bright flavors, I use both the lemon juice and zest in this recipe. The juice adds the acidic, tart flavor, while the zest is what gives it the classic lemon flavor. Use a microplane or the small side of your cheese grater to get the fine zest needed.

Poppyseeds: Adding the perfect amount of texture and nutrition, poppyseeds are packed with fiber for digestion, and manganese aiding in bone health. Perhaps their only fault is that you may need to carry around some floss after eating them!

Protein Powder: Vanilla protein powder helps us get that sweet lemon poppyseed bread flavoring, without actually baking any cake mix. If using unflavored protein powder, I recommend using 2 tablespoons of additional maple syrup in the recipe.

Nut Butter: Our binder to bring it all together and help these protein balls stick, is a quarter cup of cashew, almond, or sunflower butter. Nut butters add another source of fiber and protein. You can use whichever you have on hand!

Lemon Poppyseed Protein Balls

Lemon Poppyseed Protein Balls

Recipe by Jenn Lueke

4.5 from 8 votes

Makes

Adjust servings

+

–

18

protein balls

Prep time

15

minutes

Cooking time

0

minutes

These lemon poppyseed protein balls are the perfect pre or post-workout snack. The zesty lemon gives a fun kick and works with the nutty almond flour and nut butter. These will feel like you’re eating a dessert, but you’ll really be getting in an extra bit of protein.

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Ingredients

• 1 1/2 cups blanched almond flour

• 1/2 cup vanilla protein powder (I used vanilla whey protein, if using unflavored protein, supplement with 2 additional tablespoons maple syrup)

• 2 tablespoons poppy seeds

• 1/2 teaspoon kosher salt

• 1/4 cup cashew, almond, or sunflower butter

• 3 tablespoons maple syrup

• 2 tablespoons unflavored milk of choice (I used unsweetened almond milk)

• 4 teaspoons lemon zest (zest of about 2 small lemons)

• 1 tablespoon lemon juice

• 2 teaspoons vanilla extract

• 3/4 teaspoon almond extract

Directions

• Add the almond flour, protein powder, poppy seeds, and salt to a large mixing bowl. Whisk to evenly combine.
• Add the cashew butter, maple syrup, milk, lemon zest, lemon juice, vanilla extract, and almond extract to the mixing bowl.
• Mix to incorporate into the dry ingredients until there are no dry pieces left (this will take some effort since it’s a thick mixture). The mix should be very thick like cookie dough—depending on what kind of protein powder you use, you may need to adjust with either more almond flour or more milk to get the right consistency. Don’t be afraid to make those adjustments! It’s very forgiving. Transfer to the refrigerator to chill for 30 minutes.
• Using clean hands, roll the chilled batter into about 18 evenly sized balls (I like to use a 2 tablespoon cookie scoop to easily measure them out, highly recommend!). Refrigerate in a container with a sheet of parchment in between each layer.

Notes

• Store it: Refrigerate in a sealed container for up to 7 days.

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