Soften the base: Let the cream cheese sit at room temperature for 20–30 minutes so it blends smoothly. Cold cream cheese can make the mixture lumpy.

Mix the wet ingredients: In a medium bowl, beat the cream cheese until smooth. Add Greek yogurt, vanilla extract, lemon zest, and the pinch of salt. Stir until creamy and uniform.

Add sweetener: Start with 2 tablespoons of your chosen sweetener. You can always add more later, but it’s tough to take sweetness away once it’s in.

Fold in protein powder: Sprinkle the protein powder over the mixture and fold gently with a spatula. Avoid overmixing—it can make the dough tough or dry. You’re aiming for a thick, scoopable batter.

Adjust texture: If the mixture is too sticky or loose, add 1 tablespoon of protein powder at a time. If it’s too dry, add 1 teaspoon of yogurt or milk. The final texture should roll into balls without sticking heavily to your hands.

Chill briefly: Cover and refrigerate for 20–30 minutes. Chilling makes it easier to roll clean, firm balls.

Roll into balls: Scoop about 1 tablespoon per ball (a small cookie scoop works well). Roll between your palms to form smooth rounds.

Coat and set: Roll each ball in your chosen coating. Place on a parchment-lined tray.

Final chill: Refrigerate for at least 1 hour, or freeze for 20–30 minutes until set. The flavor deepens and the texture firms up as they chill.

Serve: Enjoy chilled. For the creamiest bite, let frozen balls sit at room temperature for 5–10 minutes before eating.