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.
Scale
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