‘Tis the season for delicious little treats . . . gingerbread and chocolate things are my favorite, so I’ve combined the two in an easy, no-bake, healthy way! Plus, each truffle only has 5g net carbs! 
Get my recipe for Low Carb Chocolate Gingerbread Protein Truffles using a plant-based protein powder and sugar-free chocolate chips – seems like such a treat, but a very balanced snack to keep you powered up and satisfied between running holiday errands and actually running – or working out!
Making low carb gingerbread holiday truffles that most everyone can enjoy is a feel-good for me this season – giving them as edible gifts and gobbling them up myself as a post-workout snack. 
I’ve used a plant-based protein powder that I like and have used for quite a few years now – it’s from Nuzest – Clean Lean Protein in smooth vanilla. Why I like this brand of protein powder: It’s low in allergens (no gluten, dairy, soy, lectin) and carbohydrates. It’s also made with minimal processing and ingredients, plus comes complete with all nine essential amino acid. It’s a natural source of iron, tasty and easy to digest and I find the texture to be good in both raw and baked items. 
Nuzest is a great way to easily get more protein for those following vegan, vegetarian, Paleo, and Keto, among other dietary eating patterns. It works, for pretty much everyone – so I don’t have to worry about sharing my Low Carb Chocolate Gingerbread Truffles.
Save 15% on any Nuzest product with my Nuzest discount code: FITFORK
Making the recipe even easier (by not having to measure out 10 zillion spices), I’ve used a generous teaspoon of my Homemade Gingerbread Spice Mix I enjoy whipping around Christmas time and mix into everything – oatmeal, smoothies, baked apples/pears, and my gingerbread recipes with protein powder! So many uses for homemade gingerbread spice, but I’ve also written out the tiny bits of spice needed for the Low Carb Chocolate Gingerbread Truffles if you don’t want to make a big batch.
I hope you enjoy making this delicious these gingerbread protein balls without even having to turn on the oven! The store best in the refrigerator in an air-tight container – you can keep them fresh for a couple weeks, but these sugarless protein truffles won’t last that long. 
Each gingerbread protein bite (truffle) has 103 calories, 7g fat, 5g net carb and 5.5g protein.
Swaps you can make in this low carb gingerbread balls recipe (But be advised swaps WILL change the nutritional facts and suitability for various dietary lifestyles)
- Another type or brand of protein powder can be swapped
- Another type of milk can be used
- Real honey can be used instead of stevia-based sugar-free honey (but I love this low-carb stuff)
- Real chocolate can be used instead of sugar-free, dairy-free chocolate
- Nut butter type can be swapped from cashew butter – if allergic to nuts, use a sunflower butter
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An easy, no-bake holiday recipe that will satisfy your sweet tooth in a low-carb way. Suitable for vegan, paleo and gluten-free diets.
- 3 scoops (75g) plant-based protein powder vanilla
- 1/3 cup super-fine almond flour now foods
- 1 tablespoon gingerbread spice or 1 tsp ginger, 1 tsp cinnamon, ¼ nutmeg, 1/8 clove, 1/3 allspice
- ¼ tsp Himalayan sea salt
- ½ cup cashew butter now foods
- 2 tablespoons sugar-free honey
- 2 almond milk may need a tablespoon more, if too dry
- 1 tsp. coconut oil helps chocolate melt smooth
- 1/4 cup sugar-free chocolate chips
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In bowl, mix together dry ingredients including protein powder, almond flour, spices and salt.
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Add room temperature nut butter, sugar-free honey and milk (starting with just 2 Tbsp) and mix together in food processor or with hands. Mixture will seem very dry and crumbly but will eventually come together in a dough ball. If TOO dry, add up to another 1 Tbsp. almond milk a splash at a time.
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Use a 1 tablespoon measure to portion out dough and roll between palms to make a small ball. Repeat with remaining dough -- should make 16.
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In microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 10 second increments, stirring between, until just melted. Stir until oil is combined.
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Use a toothpick to "hold" a ball and dip into melted chocolate. Set on plate lined with waxed paper, repeat process with remaining dough balls.
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Set in fridge to harden for 1 to 2 hours. Enjoy!
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Keep leftovers in fridge in an air-tight container for up to 2 weeks.
