Ingredients
1 cup vanilla Greek yogurt
1/4 cup almond flour
1/4 cup protein powder
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
Instructions
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In a bowl, combine the Greek yogurt, almond flour, protein powder, maple syrup, and vanilla extract.
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Stir until well mixed, then fold in the mini chocolate chips.
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Spoon the mixture into cupcake liners or small cups.
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Freeze for 1-2 hours, until firm.
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Serve straight from the freezer.
Notes
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Store leftovers in an airtight container in the freezer for up to a week. They can also be kept in the fridge for a softer texture.
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For a vegan version, use dairy-free yogurt and plant-based protein powder. Substitute maple syrup with agave or another vegan-friendly sweetener.
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Adjust the sweetness by adding more maple syrup or a sweetener like stevia if needed.
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Feel free to skip the chocolate chips or substitute them with dried fruit, nuts, or seeds for variation.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert, Healthy Treat
- Method: No-Bake, Freezing
- Cuisine: American
- Diet: Gluten Free
