Lemon Cake Collagen Bites

May 30, 2019 | Breakfast, Single Serving, Snacks

collagen bites

You know what’s tough? Figuring out how to bring food on the go when you eat Paleo and are trying to stick to a budget. And when you don’t want to entirely live on bags of almonds and processed protein bars. I feel this challenge every. single. day. I try to bring salads or containers of vegetables with me if I can, but that isn’t always realistic, and sometimes I just need something smaller than a full meal to keep me going.
Enter: homemade collagen bites.
You’ve heard me rave about collagen protein before so I’ll spare you too much of the repeat dialogue, but collagen should be consumed every day. By everyone. I get 2-3 full servings each day, and it’s made a noticeable difference in my hair, nails, and joint pain. It’s also been my go-to while I’ve been on my year long gut-healing protocol. (Don’t forget to grab my link for a huge discount and free trail from Thrive Market where I get all of my collagen each month!)
I’ve been trying to find ways of consuming collagen that aren’t just liquid, for convenience and because sometimes I just need to chew something, ya know? These energy bites have been my go-to lately. I make a double batch of these or my Chocolate Chip Collagen Bars and then I’m good to go for a week, no matter how many shoots or work meetings I have. It’s the ultimate Paleo entrepreneur business strategy for optimal hangriness management. Give it a go!


Lemon Cake Collagen Bites

PREP TIME 15 minutes
TOTAL TIME 15 minutes
SERVINGS 12 balls


  • 1 cup almonds
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 3 scoops Primal Kitchen Vanilla Coconut Collagen
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp coconut oil
  • 1/4 tsp Himalayan sea salt


  1. Combine almonds, cashews, and coconut in a food processor. Blend until the nuts and coconut are finely ground and beginning to clump together, about 2 minutes, Add in collagen, coconut oil, lemon juice, lemon zest, and sea salt. Bend until the mixture begins to form a ball, about 2-3 minutes. Add additional oil or a bit of almond butter, if needed.
  2. Roll into tablespoon-sized ball and place in the fridge or freezer for 20 minutes to harden. I keep mine in the freezer until eating


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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