These cake balls are made with simple anti-inflammatory ingredients! They are way lower in sugar and higher in protein than any other recipe I’ve tried. I like to use Hu Kitchen keto chocolate chips and Watkins 1868 sprinkles which contain no artificial colors or flavors. Store in the refrigerator!
Chocolate Covered Cake Balls
Ingredients
Cake
- 1.5 cups almond flour
- 3/4 cashew butter
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 scoop chocolate protein powder
- 1/3 maple syrup
- 1/4 tsp salt
- 3 tbsp water
Chocolate Coating
- 1 chocolate bar melted
- 1 tsp coconut oil
- 2 tbsp rainbow sprinkles
Instructions
- Mix cake ingredients until combined
- Roll into balls and lay on parchment paper
- Melt chocolate bar and coconut in the microwave and stir until completely melted
- Dip each cake ball into chocolate coating and cover with sprinkles
- Refrigerate for 1 hour
