1 c (256 g) unsweetened nut butter 

¼ - 1/2t salt (depending on salt in nut butter)

3T (63 g) raw honey (or ⅓ cup powdered monkfruit/allulose for keto)

2-3 scoops (60-90 g) vanilla or chocolate whey protein, or other protein powder of choice (start with one scoop, add more depending on how loose nut butter is)

1T vanilla extract

2T mini chocolate chips

Optional: 1-2 Tb (14-28g) ghee and a spoonful of molasses (for a little added richness, tasting a little more like cookie dough)

Beat together nut  butter, salt, honey (and ghee and molasses, if using). Add in as much protein powder as the mix will hold, without getting crumbly. Scoop with a melon baller onto parchment paper lined tray and freeze. Transfer to a airtight container. Will keep in freezer for several months. I like to eat them straight from the freezer, but you can also let them come to room temperature. 

18 balls: 116 cal, 6.5 fat, 4.5 carb, 7 protein