17 High Protein Cold Snacks

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

• 2 cups rolled oats
• 4 tbsp Vanilla Protein Powder
• 3/4 cup smooth peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/8 tsp cinnamon
• a pinch of nutmeg
• 2 tbsp dark chocolate chips

Instructions

1. In a bowl, add in all the ingredients except for the chocolate chips.
2. Combine until one smooth texture. You will need to fold the dough towards the end.
3. Add in chocolate chips and fold the dough to mix them in.
4. Roll the little protein ball in your hands or scoop with a cookie scoop.
5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

2. Cheesy Cauliflower Bites

Cheesy Cauliflower Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’23’, ’23 cauliflower bites’]

These cheesy cauliflower bites are naturally sweet, flavorful yet low carb. It’s a low-calorie snack you can have for lunch, meal prep, and enjoy throughout the day. They’re vegetarian and gluten-free.

Ingredients

• 2 cups cauliflower florets (check Note 1)
• 1 cup mature cheddar cheese (shredded)
• 1 egg
• 1/4 tsp oregano
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• pinch salt and pepper

Instructions

1. Preheat the oven to 375F (190C). Grease mini muffin tins with oil.
2. Steam cauliflower florets on a saucepan using a steaming basket. This should take around 8-10 minutes.
3. Pulse the cauliflower in a food processor until it becomes like rice. When removing, squeeze to drain it. Squeeze out as much water as you can.
4. Now, add cauliflower to a bowl, add in cheddar cheese, egg, oregano, onion, garlic, and salt with pepper.
5. Mix until combined.
6. Scoop out some into each muffin tin and flatten the mixture out. We want to create nice flat bites.
7. Bake for 12-15 minutes until golden brown. Make sure the middle of the bites has hardened up too.
8. Let them cool down before serving. Have them with your favorite sauce!

3. Cacao Protein Balls

Cacao Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’17’, ’17 energy balls’]

Cacao protein balls are chocolatey, sweet, healthy, and nutritious, A perfect chocolatey no-bake dessert you can eat with no guilt. A kid-friendly snack!

Ingredients

• 1 cup rolled oats
• 3 tbsp unsweetened cacao powder
• 2 tbsp vanilla protein powder
• 1 tbsp chia seeds
• 1/8 tsp sea salt
• 1/2 cup smooth peanut butter
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 2 tbsp dark chocolate chips

Instructions

1. Add all the ingredients except for dark chocolate chips into the bowl and give it a mix. Soon you’ll need to start folding the dough with your hands.
2. Fold in the dark chocolate chips. Apply some coconut oil to your hands to avoid the dough sticking.
3. Roll the mixture into small balls or scoop out with a cookie scoop. Place them on a plate.
4. Place in the fridge for at least 30 minutes before serving.

4. Chocolate Dipped Blueberry Cottage Cheese Clusters

Chocolate Dipped Blueberry Cottage Cheese Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT105M · Yield: [’14’, ’14 cluster halves’]

These chocolate-dipped blueberry cottage cheese clusters are soft on the inside, and crunchy outside. A tasty, gluten-free and protein-packed treat.

Ingredients

• 1 cup blueberries
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low fat, blended)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 ½ cups dark chocolate chips
• 1 tbsp coconut oil
• A pinch sea salt

Instructions

1. Cover a chopping board with parchment paper.
2. In a large bowl, combine blueberries, pecans, cottage cheese, maple syrup and vanilla extract.
3. Now form clusters from the mixture on the chopping board. Use about 2 tablespoons of mixture per cluster.
4. Pop into the freezer for 90 minutes. You want the clusters too harden up a little bit but not to completely freeze over as the inside should be soft.
5. Just before bringing the clusters out of the freezer, combine chocolate chips with coconut oil in a bowl. Pop into the microwave and heat up in 30s increments, mixing in between until the chocolate melts.
6. Take the clusters out of the freezer and dip them in chocolate. Place them back onto the chopping board and drizzle areas that don’t have chocolate on them with a spoon.
7. The chocolate will very quickly harden. Sprinkle them with sea salt.
8. Store away whole inside the fridge, and cut in half before serving.

5. Strawberry Cottage Cheese Chocolate Clusters

Strawberry Cottage Cheese Chocolate Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT150M · Yield: [’10’, ’10 clusters’]

Creamy strawberry cottage cheese clusters dipped in smooth chocolate. A gluten-free, vegetarian treat that’s perfect for kids and adults alike.

Ingredients

• 1 cup cottage cheese (I used 4%)
• 1 cup chopped strawberries
• 1 1/2 cup shredded coconut
• 1 tsp vanilla extract
• 1/4 cup agave or honey
• 1 1/2 cup chocolate chips
• 1 tbsp coconut oil

Instructions

1. Combine cottage cheese, strawberries, shredded coconut, vanilla extract, and agave in a bowl.
2. Cover a baking sheet or a chopping board with parchment paper (make sure it fits into your freezer).
3. Scoop the mixture with a tablespoon onto the baking sheet with parchment paper and form around 10 clusters.
4. Place in the freezer for 2 hours until the clusters set in and harden up.
5. Add chocolate chips and coconut oil into a bowl, pop into the microwave, and heat up in 30s intervals and stir in between until the chocolate fully melts.
6. Dip the clusters inside the chocolate with two forks, flipping them, and then place them back onto the parchment paper. Pop into the fridge for 10-15 minutes before serving. Store them in the fridge and enjoy.

6. Lemon Protein Balls

Lemon Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’29’, ’29 energy balls’]

Lemon protein balls are bright, light, citrusy, and zesty. It’s a perfect no-bake treat you can have on a vegetarian, gluten-free, and dairy-free diet.

Ingredients

• 3 tbsp Vanilla Protein Powder
• 2 cups oat flour
• 1/2 tbsp chia seeds
• 2 tbsp honey
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 5 tbsp water

Instructions

1. Combine the dry ingredients. Then add in the wet ingredients and grate in the lemon zest.
2. Combine until the dough forms one nice texture.
3. Roll in your hands to form balls.
4. Sprinkle them with more lemon zest (this step is optional).
5. Place the balls on a plate and store them in the fridge for at least 30 minutes before serving.

7. Flourless Blueberry Cottage Cheese Cake with Oatmeal Base

Flourless Blueberry Cottage Cheese Cake with Oatmeal Base is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT130M · Yield: [’10’, ’10 slices’]

Creamy blueberry cottage cheese cake with oatmeal base and absolutely no flour. This gluten-free, naturally sweetened dessert delivers all the cheesecake flavors you love at just 248 calories per slice.

Ingredients

• 1 ¾ cups rolled oats
• ½ cup butter (room temperature)
• ¼ cup honey
• 2 medium eggs
• 1 ⅔ cups cottage cheese
• ½ cup Greek yogurt
• 1 cup blueberries
• 5 tbsp cornstarch
• 2 tbsp brown sugar (optional)

Instructions

1. Preheat the oven to 400F. Line an 8-inch cake pan with baking paper and grease it with butter or oil.
2. In a shallow bowl, combine rolled oats, butter, and honey until all of the oats are covered and sticky.
3. Press the oat mixture onto the bottom of the cake pan, pack it well with a spoon, and level it out. Bake in the oven for 15 minutes.
4. While the base is baking, in a medium bowl, whisk the eggs until they’re foamy. Add in the cottage cheese and Greek yogurt and combine them well.
5. Now, add in the cornstarch with brown sugar and mix. Finally, mix in the blueberries.
6. Once the base has been baked, remove the cake pan from the oven, and pour in the cottage cheese filling. Then, pop it back into the oven and bake for 30-35 minutes until the cake is baked and the top is slightly golden.
7. Remove from the oven and let the cake cool down inside the pan for 30-60 minutes before serving.

8. Tuna Cucumber Boats

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 tuna boats’]

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

9. Protein Egg White Bites

Protein Egg White Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 bites’]

These high-protein egg white bites are a delicious, low-carb, low-calorie, and gluten-free snack or breakfast option. Made with creamy cottage cheese and fresh veggies, every bite is packed with flavor and a protein boost!

Ingredients

• 1 16 oz carton egg whites
• ½ cup cottage cheese
• ½ cup mozzarella cheese (shredded)
• ¼ cup Feta cheese (crumbled)
• ¼ tsp Sea salt
• ¼ tsp black pepper
• ¼ yellow onion (finely chopped)
• ½ red bell pepper (diced)
• ⅓ cup spinach (finely chopped)

Instructions

1. Preheat the oven to 350F. Spray a 12-cavity muffin pan with oil.
2. Add egg whites, cottage cheese, mozzarella cheese, feta cheese, salt, and black pepper to a blender. Pulse for around 30s until the mixture is relatively smooth.
3. In a small mixing bowl, combine onion, red bell pepper, and spinach.
4. Now, add and divide the vegetable mixture between the 12 muffin cups.
5. Cover with the egg blend, filling up each muffin cup so they’re around 3/4 full.
6. Place your muffin pan on a baking sheet. Fill the baking sheet with about 1 inch of boiling water.
7. Transfer the baking sheet to the oven and bake for 30-35 minutes.
8. Remove from the oven and let the egg whites cool down inside the muffin pan for around 5 minutes before removing. They will still be hot but much more manageable for removal.

10. Banana Protein Balls

Banana Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’15’, ’15 protein balls’]

These banana energy balls are high protein, vegan-friendly, flavorful, and delicious! It’s a naturally sweet dessert that goes so well with a cup of coffee or tea.

Ingredients

• 1 ripe banana
• 1 cup rolled oats
• 2 tbsp vanilla protein powder
• 3 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp dark chocolate chips
• 4 tsp cinnamon
• 1/2 tsp chia seeds

Instructions

1. Get a bowl and mash the banana.
2. Add in rolled oats, protein powder, peanut butter, honey, chocolate chips, cinnamon, and chia seeds.
3. Scoop out the mixture and roll into 1-inch balls.
4. Store in the refrigerator for at least 2 hours before serving.

11. Broccoli Egg Bites

Broccoli Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [’24’, ’24 egg bites’]

These keto broccoli egg bites are a perfect keto breakfast or snack for the family! A great way to incorporate veggies into your family’s diet and have nice treats without breaking ketosis. Gluten-free and keto-friendly.

Ingredients

• 4 large eggs
• 1/3 cup heavy cream
• 1 cup broccoli (chopped)
• 1/3 cup cheddar (grated)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 350F. Now, make sure to grease up the mini muffin tin with olive oil or use some cooking spray.
2. Chop broccoli and grate the cheddar. Then, whisk the eggs in a bowl and add in the rest of the ingredients except for the cheddar cheese.
3. Mix well until well combined. Pour the batter into the mini muffin tins. They should be around 2/3 full.
4. Sprinkle the mini muffins with grated cheese and bake for 10-12 minutes until egg bites are fully cooked.
5. Let the mini muffins cool down before serving!

12. Frozen Yogurt Bark

Frozen Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT190M · Yield: [’20’, ’20 barks’]

Whip up a batch of our Frozen Yogurt Bark for a healthy, low-calorie, high protein and gluten-free snack! It’s naturally sweet, fruity, yummy and kid-approved!

Ingredients

• 2 ½ cups Greek yogurt (plain)
• 4 tbsp honey
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries (fresh or frozen)
• ½ cup walnuts (chopped)

Instructions

1. In a bowl, combine Greek yogurt, honey and vanilla extract.
2. Cover a baking sheet with parchment paper.
3. Pour the Greek yogurt over the baking sheet and spread it out equally.
4. Cover with blueberries, raspberries and walnuts.
5. Keep in the freezer for about 3 hours. Then, take it out and cut it into rectangles or triangles. Do it as fast as possible to minimize melting. (check notes *)
6. Put it into food containers while still frozen and keep it in the freezer. (check notes **)

13. Flourless Protein Lemon Cake

Flourless Protein Lemon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT205M · Yield: [’10’, ’10 slices’]

Bright, zesty lemon cake with a creamy cheesecake-like texture. High in protein, low calorie, gluten free, this flourless dessert is so delicious no one will guess it’s healthy, perfect guilt-free indulgence!

Ingredients

• 6 medium eggs
• 3 cups unsweetened Greek yogurt (low-fat)
• 1 cup powdered sugar
• 1 cup cornstarch
• 1 lemon (zested and juiced)

Instructions

1. Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
2. In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
3. Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
4. Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
5. Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.

14. Chicken Salad Bites

Chicken Salad Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

15. Ham Roll Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

16. Peanut Butter Chocolate Clusters (No Added Sugar)

Peanut Butter Chocolate Clusters (No Added Sugar) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT85M · Yield: [’10’]

These peanut butter chocolate clusters are made with naturally sweet banana, cottage cheese and coated in dark chocolate. Yummy and filling treats that have no added sugar and gluten-free.

Ingredients

• 1 ripe banana (mashed)
• 1 c. creamy peanut butter
• 1/3 c. shredded coconut
• 1/2 c. low fat cottage cheese (blended)
• 1 cup dark chocolate (chopped)
• 2 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Cover a chopping board or a baking sheet with parchment paper. Pick whatever will fit inside your freezer.
2. Combine all of the ingredients for peanut butter clusters.
3. Scoop out a generous amount of the mixture with a tablespoon and place on the parchment paper. Form clusters, there should be around 10 in total.
4. Place in the freezer for 1 hour.
5. Just before you take out the peanut butter clusters, add chopped dark chocolate and coconut oil into a microwave-friendly bowl and pop into the microwave. Heat in 30s intervals and mix in between until the chocolate completely melts.
6. Dip the peanut butter clusters inside the chocolate, drain them of excess chocolate, and place them back on the baking sheet.
7. Pop back into the fridge for 10 minutes and sprinkle with flaky sea salt before eating. Store them in the fridge for up to 1 week.

17. Raspberry Cottage Cheese Chocolate Clusters

Raspberry Cottage Cheese Chocolate Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT14M · Cook: PT2M · Total: PT151M · Yield: [’10’, ’10 clusters’]

Enjoy the sweet and tangy flavors of raspberry, coconut, and rich chocolate in every bite. This gluten-free dessert is perfect for those hot summer days.

Ingredients

• 1 cup cottage cheese (4% works well, blended)
• 1 cup raspberries (fresh or lightly crushed if large)
• 1 1/2 cups shredded coconut
• 1 tsp vanilla extract
• 1/4 cup honey or agave
• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil

Instructions

1. In a bowl, combine the cottage cheese, raspberries, shredded coconut, vanilla extract, and agave (or honey). Mix well until evenly combined.
2. Line a baking sheet or chopping board with parchment paper (make sure it fits in your freezer).
3. Scoop the mixture onto the parchment paper using a tablespoon, forming about 10 clusters.
4. Place the clusters in the freezer for about 2 hours, until firm and set.
5. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
6. Using two forks, dip each frozen cluster into the melted chocolate, flipping to coat. Place them back on the parchment paper.
7. Refrigerate for 10–15 minutes until the chocolate sets.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.