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Low FODMAP cranberry white chocolate protein balls in white bowl

Low FODMAP Cranberry White Chocolate Protein Balls

  • Author: Amy Agur
  • Total Time: 35 minutes
  • Yield: 30 protein balls 1x


Craving a protein boost that doesn’t taste like dirt? Try these sweet and savoury low FODMAP cranberry white chocolate protein balls!


  • 1 cup 100% peanut butter
  • 1/2 cup cane sugar syrup
  • 2 cups quinoa, cooked
  • 1 cup rolled oats (not instant)
  • 1/2 cup sunflower seeds, hulled
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries


  1. In a large bowl, cream the peanut butter and cane sugar syrup together with an electric mixer until smooth.
  2. Add the remaining ingredients and mix on low speed until they’re thoroughly combined.
  3. Line a baking sheet with parchment paper. Roll the mixture into 30 equally sized balls and place them in a single layer on the prepared tray. Refrigerate for 30 minutes. Store protein balls in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.


Recommended low FODMAP serving – 2 protein balls per sitting

  • Prep Time: 5
  • Cook Time: 30
  • Category: snack
  • Method: no-bake
  • Cuisine: american


  • Serving Size: 2 protein balls
  • Calories: 313
  • Sugar: 17 g
  • Sodium: 68 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: cranberry protein balls, white chocolate protein balls, quinoa protein balls, quinoa peanut butter protein balls