First, I just want to say Happy New Years to everyone! I am really excited for what is to come for my MacroChef blog in 2015. I hope everyone is ready to have an awesome year. These protein peanut butter cups are the perfect recipe to kick start your healthy new year
It has been way too long since I have had a Reese’s cup. I forgot how amazing they are. One of my absolute favorite combos is chocolate and peanut butter, so you know that I love Reese’s cups.
It was my first time trying to make a peanut butter cup, and they actually turned out fantastic. I just started making them and they came together really well. The chocolate coating is a mix of milk and dark chocolate. I used Amber Lyn chocolates sugar free chocolate baking chunks. It is by far my favorite chocolate to cook with.
I was able to keep them low fat as well by using peanut flour and protein powder for the filling. Peanut flour isĀ peanuts with all of the oil and fat squeezed out of them and blended in to a flour. The protein powder I used was Musclepharm’s cinnamon bun combat powder. You could use vanilla, but I absolutely love the flavor of the cinnamon bun.
These are definitely the perfect treat for anyone who wants a Reese’s cup, but also wants to stick to their diet. A typical Reese’s has about 11 grams of sugar each. My protein peanut butter cups have only 3.5 grams of sugar. Not to mention the fact that they have 9 protein and a normal Reese’s has 2.5 grams of protein.
Go ahead, start your new year off right. Make these surprisingly healthy and nutrition peanut butter cups. People who try them will have no idea they are actually eating something good for them.
PrintProtein Peanut Butter Cups
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 peanut butter cups 1x
Description
Healthy peanut butter cups that are packed with protein. They taste exactly like a Reese’s cup, but with way less sugar and way more protein.
Ingredients
- 1/3 cup (56g) Amber Lyn sugar free milk chocolate chunks*
- 1/4 cup (30g) Amber Lyn sugar free dark chocolate chunks*
- 1/2 cup (48g) peanut flour, divided
- 1 scoop (34g) Musclepharm cinnamon bun combat protein powder*
- 2 tbsp. granulated stevia or erythritol
- 3 tbsp. water
Instructions
- Melt chocolate over a double boiler. Set out 6 silicone cupcake liners (or regular cupcake liners). Spoon 1 teaspoon of melted chocolate into each cupcake liner. Put each cupcake liner on its side and rotate to let chocolate coat the sides of the liner a little. Put in the freezer to set.
- Mix peanut butter filling. To a medium bowl, add 1/4 cup of peanut flour, protein powder, and stevia. Mix well. Add 3 tbsp. of water and mix until it is a gooey consistency. Add remaining 1/4 cup of peanut flour. Stir well until it is like a sticky peanut butter consistency. It will be very thick and hard to mix.
- Take cupcake liners out of freezer. Spoon 1 tablespoon of peanut butter filling in to the center of each cupcake liner. Press down with a spoon to spread out a little, but try not to spread it all the way to the sides or it will ooze out when you take it out.
- Add another teaspoon of melted chocolate to the top of each. Rotate like you did in the first step to ensure all of the peanut butter is covered evenly. Put back in the freezer for about 15-20 minutes to let the peanut butter cups finish setting. Once done, take out of cupcake liners and enjoy.
Notes
* I like the flavor of a mix of dark and milk chocolate. You could use all dark chocolate, milk chocolate, or even white chocolate.
* Vanilla protein powder can be used instead of the cinnamon bun protein powder.
Nutrition
- Serving Size: 1 peanut butter cup
- Calories: 120
- Sugar: 4
- Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 9