PROTEIN CHURRO BITES
(High-Protein, Gluten-Free, Ready in 30 Minutes)
KEY INFO:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 15 bite-sized pieces
Difficulty: Easy to Moderate
Dietary: Gluten-free, Low-carb, High-protein
EQUIPMENT NEEDED:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula or wooden spoon
- (Alternative: Air fryer can replace oven)
INGREDIENTS:
Dry Mix:
- 1 cup (96g) almond flour [or hazelnut flour]
- 3 scoops (60g) vanilla whey protein powder [or pea protein]
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp salt
Wet Mix:
- ¼ cup (60g) natural peanut butter [or almond butter]
- 2 tbsp maple syrup [or allulose for keto]
- 1 large egg
- 1 tsp vanilla extract
Coating:
- 2 tbsp ground cinnamon
- 2 tbsp granulated sweetener of choice
METHOD:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Mix all dry ingredients in a large bowl until well combined.
- In a separate bowl, whisk together all wet ingredients until smooth.
- Pour wet mixture into dry ingredients. Mix until a firm dough forms.
- Roll dough into 15 equal-sized balls (about 1 tablespoon each).
- Place balls on prepared baking sheet, 2 inches apart.
- Bake for 12-15 minutes until golden brown and firm to touch.
- Mix coating ingredients while bites are still warm.
- Roll warm bites in cinnamon-sugar coating.
CRUCIAL TIPS:
- Don’t overbake – they’ll continue firming up while cooling
- Ensure peanut butter is room temperature for easier mixing
- Roll balls uniform size for even baking
- Let cool 5 minutes before coating
STORAGE & VARIATIONS:
Storage: Airtight container in fridge for 5 days
Freezer: Up to 1 month in freezer-safe container
Variations:
- No-bake version: Skip egg and baking powder, chill for 30 minutes
- Keto: Use sugar-free sweetener and add 1/2 cup melted mozzarella
- Fried version: Heat oil to 300°F, fry 2-3 minutes until golden
COMMON MISTAKES:
- Using cold ingredients – brings uneven mixing
- Skipping the parchment paper – causes sticking
- Over-mixing the dough – leads to tough texture
- Not letting cool before storing – creates moisture
Per Bite:
Calories: 95
Protein: 6g
Carbs: 4g
Fat: 6g
