2tbsphoney(for keto, substitute with 1/3 cup powdered erythritol)
Instructions
Mix all ingredients together in bowl until well mixed. If mixture is too dry (depends heavily on how oily your nut butter is), add a tablespoon of almond butter to the mixture at a time.
Mixture should be a dense dough-like consistency. Form one inch balls using your hands.
Store refrigerated for 1 week. Can be frozen in an airtight container for up to 3 months.
Notes
Note: If mixture is too thin, add more protein powder. If too dry, add more almond butter.