Get our Top 16 High Protein Recipes! 💪 →

Greek Yogurt Protein Balls

By Olena Osipov

0 from 0 votes

May 05, 2026

HP LC GF VG MP

Jump to Recipe Comments

This post may contain affiliate links. See my disclosure policy.

These Greek Yogurt Protein Balls have creamy, high in protein yogurt center and crunchy chocolate shell outside. Each protein ball offers 5 grams of protein and only 4 grams of sugar.

Why You’ll Love This Recipe

I am obsessed with these Greek yogurt protein balls, just like with my cottage cheese protein balls (recipe coming soon). The recipe is based on my Greek yogurt cookie dough, and there are so many reasons to love them:

High in protein: Unlike other protein balls with Greek yogurt, mine are truly protein-packed with 5 grams of protein.
Low sugar: They look like a dessert but contain only 4 grams of sugar, truly qualifying as a healthy snack.
So delicious: Creamy inside, with a chocolate shell outside, and satisfyingly sweet. Along with birthday cake protein balls, it’s one of my latest favorite balls recipes!
Easy to make: To make this Greek yogurt protein balls recipe all you need is one bowl and 9 wholesome ingredients.
Perfect for meal prep: Make 1-2 batches, freeze and just thaw one for 5 minutes before enjoying. They last “forever”!

Ingredients for Greek Yogurt Protein Balls

Greek yogurt, vanilla protein powder, almond flour, oat flour, vanilla, maple syrup, salt, coconut oil, chocolate chips.

Greek yogurt: I used 2% Olympic Greek yogurt. You can use non-fat Greek yogurt but center won’t be as creamy. Full-fat Greek yogurt is good too. Stay away from regular plain yogurt as it is more runny!
Protein powder: Use only whey protein powder, I love Leanfit whey vanilla protein powder. You can use unflavored one and add extra 1 teaspoon of vanilla extract. Additional flavor will work but note it will change the flavor of protein balls.
Maple syrup: The natural sweetener I prefer in all of my baking. You can also use honey or any sugar-free liquid sweetener.
Oat flour: I used some of the oat flour because Greek yogurt is very runny and using only almond flour will not thicken the dough enough. Plus it makes it too high in fat. Finely ground quick or rolled oats can be substituted.
Almond flour: My go-to is superfine blanched almond flour from Costco.
Vanilla extract: It adds immense flavor to otherwise tangy Greek yogurt. I find using only vanilla protein powder is not enough.
Salt: To bring out flavors in all ingredients, it truly helps!
Chocolate chips: For the chocolate shell. To keep protein balls low sugar I like to use dark chocolate chips. You can also opt out for Lily’s sugar free chocolate chips.
Coconut oil: To make the coating runny.

How to Make Greek Yogurt Protein Balls

Begin by lining large baking sheet with parchment paper. Set aside.

Mix wet ingredients: In a large bowl, combine Greek yogurt, maple syrup, vanilla and salt. Whisk well.
Add dry ingredients: Add whey protein powder and you want to whisk until it’s no longer lumpy. Stir in both flours with rubber spatula.
Shape and chill: Using small cookie scoop or spoon, scoop mixture and place on prepared baking sheet. I got 17 balls. Don’t roll yet, just freeze for 30 minutes to solidify.
Melt the chocolate: Meanwhile, in a small bowl, combine chocolate chips and coconut oil. Microwave in 1 minute increments until runny, stirring in between.
Roll and dip: Remove balls from the freezer. Roll each one and dip into a chocolate mixture, then place back on parchment. Work one by one.
Freeze again: Freeze for another hour before enjoying or storing further.

Tips for Best Results

Stick to whey: Plant-based protein powder is more absorbent. In my experience, I wasn’t able to successfully swap one with another without changing recipe significantly.
The chocolate consistency: It should be quite runny, so it drips off the protein bites. If it’s not, add 1 teaspoon of coconut oil at a time and microwave 20 seconds more and mix. Don’t do it too long as chocolate starts to cook.
How to coat: Everyone has their own way. I like to grab one protein ball with a fork and spoon melted chocolate over it. I use the same technique when making my Greek yogurt ice cream bars. Others use chopsticks.
Don’t add balls to chocolate: Your Greek yogurt protein balls are semi-frozen and chocolate mixture is warm. If you start rolling them in it, they will start melting.

Variations

Peanut butter: You can add 1/4 cup peanut butter to the dough to make balls more creamy. Make sure it’s runny and mix with Greek yogurt. Protein balls will be higher in fat though.
Sea salt: If you are a fan of sweet and salty, sprinkle some flaky sea salt on top while chocolate is still setting.

How to Store

You probably could keep these Greek yogurt protein balls in refrigerator for a few days. However, in my experience, desserts made with wet Greek yogurt and cottage cheese get soggy fast!

Freeze: I recommend to freeze these Greek yogurt balls in an airtight container for up to 3 months. The beauty of them is that they thaw within 5 minutes!