Keto Cinnamon Roll Fat Bomb Bites

These taste like the frosted center of a cinnamon roll without the dough. Cream cheese and butter do the heavy lifting for texture, while whey isolate and almond flour keep them firm enough to eat with your hands. Each bite runs about 1.5g net carbs, so a couple of them fit inside almost any keto day. They need 30 minutes in the fridge before rolling, so start them before you need them.

Ingredients

• 8 oz full-fat cream cheese, softened to room temperature
• 1/4 cup salted butter, softened
• 1/2 cup vanilla whey isolate (50g)
• 1/2 cup blanched almond flour (56g)
• 1/3 cup powdered allulose
• 2 teaspoons ground cinnamon, plus 1 tablespoon for rolling
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Beat the cream cheese and butter together with a hand mixer until completely smooth with no lumps, about 90 seconds.
2. Add the powdered allulose, vanilla, cinnamon, and salt and beat again until the mixture looks like frosting.
3. Mix in the whey isolate and almond flour on low speed just until combined, scraping the bowl once. The dough will be very soft.
4. Cover the bowl and chill for 30 minutes, until the dough is firm enough to hold a shape when you press it.
5. Scoop 12 portions with a tablespoon, roll each into a ball between your palms, then roll in the extra cinnamon to coat.
6. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2 months and thaw 10 minutes before eating.

Tips

• Cold cream cheese will leave lumps that never beat out, so pull it and the butter out at least an hour ahead. If you forget, microwave the cream cheese in 10 second bursts until it dents easily under a spoon.
• Use powdered allulose or grind granular sweetener in a spice grinder first. Granular erythritol will not dissolve in a no-bake dough and the finished bites end up gritty and cooling on the tongue.
• If the dough is still too soft to roll after chilling, work in almond flour one tablespoon at a time rather than more protein powder. Extra whey dries the bites out and makes them chalky.

FAQ

How many net carbs are in each bite?

About 1.5g net carbs per bite. The cream cheese contributes roughly 8g total carbs for the batch and the almond flour about 6g net, and allulose is not counted toward net carbs.

Can I use casein or a plant protein instead of whey isolate?

Casein works and actually makes them creamier, but it absorbs more liquid, so add a tablespoon of heavy cream if the dough seizes. Pea or rice protein turns the texture gritty here and is not worth it.

Do they have to be refrigerated?

Yes. They are mostly cream cheese and butter, so they soften badly above about 70F and should not sit out more than an hour. Pack them with an ice pack if you are taking them to work.

Can I skip the sweetener?

You can, but they will taste flat and mostly of cream cheese. If you want to cut it, drop to 3 tablespoons of allulose and add an extra 1/2 teaspoon of vanilla to carry the flavor.

More Bites & Balls

Classic Peanut Butter Protein Bites

The classic no-bake peanut butter protein bite: 5 ingredients, 10 minutes, about 9 grams of protein per bite.

10 min9g protein16 bites

Chocolate Chip Cookie Dough Protein Bites

Edible cookie dough protein bites made with almond flour, so there's no raw flour or egg.

15 min8g protein14 bites

Chocolate Espresso Protein Bites

Dark chocolate protein bites with a real shot of espresso powder, about 60mg caffeine and 9 grams of protein each.

12 min9g protein15 bites