Protein Peanut Butter Cups – No Lie!

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Do you love peanut butter cups? I do with their salty, sweet peanut buttery goodness. I haven’t had a single PB cup since my experiment at Halloween, years ago believe it or not. I usually just settle for PB off a spoon from the jar. That’s how I roll. The other day I decided I wanted PB cups.

Unfortunately since I was at home and lazy, the real thing wasn’t an option. I guess it could be, but I’d rather spend my calories on other things or drive to make the effort. It’s all about choices. Laziness for the win!

I whipped up high protein, low fat peanut butter cups as a compromise. No, I won’t yank your chain and tell you that they would pass for the Halloweeny goodness. BUT they were pretty good and it was a struggle to not eat all 4 in one sitting. I made the traditional chocolate and peanut butter version, but I’m now thinking about other flavors that I can try out with different protein powders.

Protein Peanut Butter Cups protein-peanut-butter-cups

  • 2 scoops chocolate protein
  • 2 Tbsp unsweetened baking cocoa
  • 2 Tbsp PB2 or other powdered peanut butter
  • Stevia, sugar or other sweetener to taste
  • Water

Mix 1 scoop of chocolate protein with 1 Tbsp of unsweetened cocoa. Add a small amount of water to mix into a consistency that is slightly thinner than pudding. You don’t want it runny. It should just ooze off the spoon if that makes sense. Depending on how sweet your protein powder is already, you may or may not want to add sweetener to it. This is absolutely a personal preference. I didn’t add any.

Divide the batter evenly amongst 4 silicone muffin cups or into 4 metal pan muffin cups. Do NOT use the paper liners as they will stick, and you’ll end up eating paper out of desperation and teaching your children some new curse words. Tap the cups lightly to flatten out the batter. Next mix the 2 Tbsp of PB2 with a small amount of water and sweetener, if using. You are aiming for the same consistency as with the protein.

Divide the peanut butter batter evenly in the muffin cups over the bottom chocolate layer. For aesthetic purposes, I tried to center my PB so that there would be a chocolate edge when finished, but you don’t have to be as precise. Mix the remaining scoop of chocolate protein, 1 Tbsp of unsweetened cocoa, water and sweetener the same way. Divide evenly in the muffin cups on top of the PB. Tap lightly to flatten the layers but not so hard you mix them.

Place the cups in the freezer until firm. Mine were ready to eat in about an hour. I also left 2 of them for the following night and took them out about 30 minutes before I planned to eat them so they thawed a bit. They just pop right out of the muffin cups with no problem. Makes 4 peanut butter cups at 87 calories each. This is also dependent on the calories in your protein powder.

I’m definitely glad I figured this trick out and it satisfied my craving until I have a chance to choose the real thing. If you could make them in a different protein flavor, which would you choose?

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