High Protein Atkins Peanut Butter Cups
Indulge guilt-free with these **High Protein Atkins Peanut Butter Cups**, a perfect low-carb treat that’s rich, satisfying, and incredibly easy to make. Crafted with wholesome ingredients like unsweetened cocoa powder, natural peanut butter, and vanilla protein powder, these creamy, chocolatey bites pack a protein punch while steering clear of added sugars. With just 15 minutes of prep time and no baking required, these keto-friendly peanut butter cups are an ideal snack or dessert for anyone following an Atkins or low-carb lifestyle. The combination of smooth peanut butter, crunchy chopped peanuts, and a velvety chocolate shell delivers a decadent texture and flavor in every bite. Perfect for meal prep or satisfying late-night cravings, these homemade protein-packed treats will become a go-to favorite for health-conscious dessert lovers.
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Ingredients
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Coconut oil
- 2 tablespoons Erythritol sweetener
- 0.5 teaspoon Vanilla extract
- 4 tablespoons Natural peanut butter (unsweetened)
- 2 scoops Vanilla protein powder
- 0.125 teaspoon Sea salt
- 1 tablespoon Heavy cream
- 1 tablespoon Chopped peanuts
Directions
Step 1
Line a muffin tin with six paper liners for easy removal.
Step 2
In a microwave-safe bowl, combine the unsweetened cocoa powder, coconut oil, erythritol sweetener, and vanilla extract.
Step 3
Microwave the mixture in 15-second intervals, stirring each time, until the coconut oil is melted and the mixture is smooth.
Step 4
Divide half of the cocoa mixture evenly among the six paper liners, spreading thoroughly to cover the bases.
Step 5
Place the muffin tin in the freezer for about 5 minutes to let the chocolate harden slightly.
Step 6
In a separate bowl, mix together the peanut butter, vanilla protein powder, sea salt, and heavy cream until a thick, smooth paste forms.
Step 7
Remove the muffin tin from the freezer and evenly distribute the peanut butter mixture on top of the hardened chocolate base in each liner.
Step 8
Sprinkle chopped peanuts evenly on top of the peanut butter mixture.
Step 9
Top each cup with the remaining chocolate mixture, ensuring it covers the peanut butter layer completely.
Step 10
Return the muffin tin to the freezer and let the peanut butter cups set for at least 10 minutes before serving.
Step 11
Store any leftovers in an airtight container in the refrigerator to maintain their shape and freshness.
Nutrition Facts
| Serving size | (200.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 867.3 |
| Total Fat 59.0g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 45mg | 0% |
| Sodium 597.4mg | 0% |
| Total Carbohydrate 51.8g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 4.9g | |
| Protein 70.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.9mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 933.9mg | 0% |
Source of Calories