Lemon Protein Balls
Lemon lovers, this one’s for you! These lemon protein balls are so citrusy and yummy. Simple ingredients come together with an almost cookie-dough-like texture that also has a subtle crunch from poppy seeds (or chia seeds, your choice). I love all things lemon, and these lemon balls are the perfect treat for when my sweet tooth is craving some lemony goodness!
Low-calorie protein balls are such easy, fun, healthy snacks to make. And you can make so many different flavors! My most popular protein bite recipe by far is my Chocolate PB Protein Balls, but I also have Snickerdoodle Protein Balls, Almond Joy Protein Balls, German Chocolate Cake Protein Balls, Monster Cookie Protein Balls, and more high-protein snacks on my site.
Why This Recipe Works
- No-nut protein balls. This lemon protein balls recipe doesn’t contain any nut butter, like many of my protein ball recipes do, so they’re low-fat protein balls as well as allergy-friendly.
- Easy to make. One of the reasons I love to make protein balls is that they’re so easy. Just put a handful of ingredients in a bowl, mix, scoop, and enjoy!
- Super customizable. While I love to create recipes, I love simple recipes like this one because you can easily make adjustments to your own tastes! For instance, you could add shredded coconut to make coconut lemon protein balls. Or switch out half of the lemon juice for lime juice and make lemon-lime protein balls. Sometimes I like to add a little bit of almond extract. There are so many flavor possibilities!
Ingredient Notes
- Protein pancake mix: This is where the bulk of the structure for these lemon protein bites comes from. I use the Kodiak Cakes brand in the buttermilk flavor. You can use any protein pancake mix you like.
- Vanilla protein powder: For an extra protein boost, as well as flavor and sweetness. Use your favorite type of protein powder.
- Honey: For additional sweetness, and to help these bites stick together.
- Fresh lemon juice: You’ll need the juice of 2-3 lemons for these bites. You can also use lemon juice from a bottle, but personally, I don’t think it tastes as good.
- Lemon zest: From 1-2 lemons. The zest is what really gives these protein balls a strong lemon flavor.
- Poppy seeds: For a bit of crunch. Or, you can use chia seeds for additional protein and fiber.
- Water: Without any kind of nut butter, this mixture can be a little dry. Water helps it come together and gives it a better texture.
Step-by-Step Ingredients
- Add all ingredients to a bowl. To a medium mixing bowl, add 2 cups protein pancake mix, ⅓ cup of vanilla protein powder, ¼ cup honey, 6 tablespoons lemon juice, 2 tablespoons lemon zest, and ½ tablespoon of poppy seeds.
- Mix. Combine ingredients, adding water 1 tablespoon at a time until it reaches a cookie-dough-like consistency.
- Portion into balls. Portion the mixture into small, bite-size balls. I used a 2-teaspoon cookie scoop to do this. I recommend placing them on a plate or sheet pan lined with parchment paper so they don’t stick.
- Chill and enjoy. You can eat your lemon protein balls right away, but for best results, I recommend letting them chill in the fridge for at least 15 minutes so they become firmer.
Recipe Tips
To make vegan lemon protein balls, choose a plant-based pancake mix (Kodiak Cakes does have one!), vegan protein powder, and use an alternative liquid sweetener like agave or maple syrup.
I’ve previously had readers ask if it’s safe to consume raw pancake mix. I have never had any issues or concerns, but for those who do, you can heat treat pancake mix just like you can heat treat raw flour to kill bacteria. Preheat your oven to 350°F and spread the pancake mix evenly on a baking sheet lined with parchment paper. Cook for 5-7 minutes, or until an instant-read thermometer shows the mix has reached a temperature of 160°F. Let the pancake mix cool completely, then use it in the recipe as directed.
You can substitute the pancake mix for oat flour, coconut flour, or even almond flour, but this will affect the protein content, taste, and texture.
Make Ahead, Storing, and Freezing
Make Ahead: These protein bites last several days, so you can definitely make them as part of a snack prep and eat them all week long.
Storing: Store leftover lemon protein balls in a bag or an airtight container in the fridge for up to a week. While they should be safe to consume at room temperature, I find that they’re less sticky and have a better texture when kept in the fridge.
Freezing: Yes, you can freeze these protein balls! Once they’re chilled and stored in your container of choice, keep them in the freezer for up to 2 months. I recommend letting them thaw in the fridge before biting into them.
Recipe FAQs
If your protein balls aren’t sticking together, you can add more water or even additional honey, a little at a time, until they reach the right consistency and stick together.
Yes! These protein balls can be frozen for up to 2 months.
Protein balls can be great little healthy treats that aren’t overly loaded with sugar or fat, but they are not a meal replacement, and even too much of a good thing can be unhealthy!
More Lemon Poppy Seed Recipes
- Lemon Poppy Seed Cookies
- Lemon Poppy Seed Scones
- Lemon Poppy Seed Bundt Cake
- Lemon Poppy Seed Muffins
- Lemon Poppy Seed Sheet Cake
Lemon Protein Balls
Ingredients
- 2 cups Kodiak Cakes pancake mix - (I used buttermilk flavor), or any protein type pancake mix
- 1/3 cup vanilla protein powder
- 1/4 cup honey
- 6 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 tablespoon poppy seeds - or chia seeds
- 2 tablespoons water - more or less as needed
Instructions
- Combine all ingredients in a medium sized bowl. Mix until it reaches a cookie-dough-like consistency.
- Portion into small balls (I used a 2 teaspoon sized cookie scoop to make the balls) and chill in the fridge.
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