Protein Peanut Butter Cups

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Trying to stay on track with eating “healthy” is hard when you have a sweet tooth. But it doesn’t have to be! I make these Protein Peanut Butter Cups to help curb my cravings for sweets. Currently, I am doing an 8 week summer challenge, so I am currently counting my macros (and closely). I have done macro counting for almost 7 years now, and it is by far my favorite way to stay on track.

These Protein Peanut Butter Cups have no added sugars and are made with the best tasting protein. I am always trying to find ways to sneak protein into my bakes (sometimes unsuccessfully at that). I have such a sweet tooth tho (obviously since I have a baking blog), so I’m constantly trying to come up with something healthier! lol

I’m not gonna lie, since I decided to start my venture in food photography, I gained 10-15lbs. This was AFTER having my son 8 months ago 😬. So I knew that if I wanted to continue with my food photography and blogging venture, I needed to get my fitness and health in check. Don’t worry tho, I will still be baking, I just need to learn to enjoy my treats in moderation 🤣. I am horrible about having a cookie here and there thru the day and before I know it, I’ve ate like half a dozen, or maybe even a dozen 🤷‍♀️. But in all seriousness, for me personally, I need to get it in check.

So here we are now, testing and trying to make healthier, protein infused treats!! (Don’t worry tho, I still have regular sweet treats to share too, all about balance!!)

What you need for the Protein Peanut Butter Cups:

  • 6 tbsp or 99g Peanut Butter; THIS is the one I used this week and OMG, it was amazing!! I used the Honey Butter Flavor. The flavor was better than what I have used from the store AND it has more protein than regular peanut butters as well.
  • 1 scoop or 37g of Whey Protein Powder; I used 2 different flavors. I used a vanilla ice cream flavor in the peanut butter mixture. For the chocolate mixture I used a chocolate frost flavor. The chocolate frost flavored protein is actually a vegan protein. I only use that one to bake with at times because my husband has an allergy to whey protein. They have a chocolate option in the whey protein like the vanilla ice cream one and also have a vanilla option like the chocolate frost one! The vanilla ice cream flavor is also what I use in my coffee every morning! So the flavors are great in just about everything and don’t have that usual chalky protein flavor to them!
  • 2 tbsp or 42g Honey
  • 3tbsp – 4tbsp Solid coconut oil (45-60g) (I specify “solid” here because you don’t want to use the liquid form for this. You will have to melt it but you want it to solidify in the freezer. I did try the liquid coconut oil and it did not freeze as well as the solid coconut oil.
  • 2 tbsp or 10g Unsweetened cocoa powder. I used Hershey’s brand and it was perfect.
  • 1 tbsp or 30ml Maple syrup.
  • 12 hole muffin tin.
  • cupcake wrappers.
  • a digital food scale definitely helps as well!

The Process

  • First we will start off making the peanut butter mixture. You want to measure out about 6 tablespoons or 99 grams of peanut butter; I like to keep my measurements pretty specific so I can calculate the macros easier.
  • Add your scoop of vanilla protein powder and honey to the peanut butter.
  • Mix with a hand mixer. This will come out kind of crumbly looking which is PERFECT! You don’t want it to be to sticky.
  • Line your muffin tin with cupcakes wrappers and take about a tablespoon or 15 grams of the mixture and press into the cupcake wrapper; repeat with each wrapper. (The specific measurements perfectly got the 12 muffin holes filled evenly)
  • Stick in the freezer while you make the chocolate mixture
  • To do the chocolate mixture: measure out your coconut oil, put into a microwave safe bowl and pop in the microwave to melt (it took mine about 30 seconds)
  • add your maple syrup, cocoa powder and chocolate protein in and whisk it all together.
  • pour about a tablespoon or 12-15g of the mixture onto each peanut butter cup.
  • pop in the freezer to chill for 30-60 minutes

Over all, these are honestly super simple to whip up! takes a few minutes then the chilling them. It makes plenty for you to have on hand all week and helps you stay on your goals!

If you do opt to use less coconut oil, it lowers the fat content in them (which I need) so my batch with less coconut oil kind of looked like little thumbprint cups lol. The less coconut oil made the chocolate mixture just a little bit thicker, but they still tasted amazing!

Try them out and let me know how you like them!! (just don’t eat all 12 at once 😂. Or do, I’m not here to judge! lol)

Protein Peanut Butter Cups

These Protein Peanut Butter Cups are a great, healthy alternative to have when you are trying to stay on track with your fitness goals! They have a good amount of protein, carbs and fat. Balanced all the way thru!
Servings 12
Prep Time 20 mins
chilling time 1 hr

Equipment

  • 12 hole muffin tin
  • digital Food scale (optional)
  • cupcake wrappers

Ingredients

  • 6 tbsp peanut butter (see notes below for what brand I used) 99g
  • 1 scoop vanilla protein powder (see notes below for what brand I used) 37g
  • 2 tbsp honey 42g
  • 3-4 tbsp coconut oil (melted in microwave) 45-60g
  • 2 tbsp unsweetened cocoa powder 10g
  • 1 scoop chocolate protein powder (see notes below for what brand I used) 28g
  • 2 tbsp maple syrup 30ml

Instructions

  • First we will start off making the peanut butter mixture. You want to measure out about 6 tablespoons or 99 grams of peanut butter; I like to keep my measurements pretty specific so I can calculate the macros easier. 
  • Add your scoop of vanilla protein powder and honey to the peanut butter. 
  • Mix with a hand mixer. This will come out kind of crumbly looking which is PERFECT! You don't want it to be to sticky.
  • Line your muffin tin with cupcakes wrappers
  • take about a tablespoon or 15 grams of the mixture and press into the cupcake wrapper; repeat with each wrapper. (The specific measurements perfectly got the 12 muffin holes filled evenly)
  • Stick in the freezer while you make the chocolate mixture
  • To do the chocolate mixture: measure out your coconut oil, put into a microwave safe bowl and pop in the microwave to melt (it took mine about 30 seconds)
  • add your maple syrup, cocoa powder and chocolate protein in and whisk it all together. 
  • pour about a tablespoon or 12-15g of the mixture onto each peanut butter cup.
  • pop in the freezer to chill for 30-60 minutes

Notes

  • If you want the tastiest peanut butter, try THIS one; I used the honey flavor.  It has extra protein and the flavor is phenomenal.  
  • I do not recommend using PB2; I did try this to lessen the fat content BUT mixing it with the water made it very sticky (even after freezing) and hard to peel the wrapper off.
  • I use THIS protein for my vanilla and THIS protein for the chocolate.  They are both very tasty for baking with, doesn’t have that weird, chalky protein taste that you get with lower quality proteins.
  • Definitely use coconut oil that is solidified and not liquified;  yes we will melt it, however the liquid coconut oil will not freeze/chill correctly and will be messy. 
Course: Dessert
Cuisine: American
Keyword: peanut butter cups, peanut butter snacks, protein peanut butter cups, protein snack

Join the Conversation

  1. These look amazing! Love the idea of a healthy alternative. It’s way too easy to constantly munch on all these yummy desserts!

  2. Thanks for sharing…I feel your pain about the weight gain due to food photography etc. so it is nice to come across healthy alternatives to satisfy a sweet tooth like mine!

  3. These look absolutely amazing!! I can’t wait to try them!

  4. I’m not particularly bothered with healthy eating, but I am a peanut butter addict, so I would totally go for these. They look absolutely beautiful.

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