High Protein Atkins Peanut Butter Cups
Satisfy your sweet tooth guilt-free with these High Protein Atkins Peanut Butter Cups, a delicious and low-carb treat that's perfect for anyone following a ketogenic or Atkins lifestyle. Bursting with rich cocoa and creamy peanut butter flavors, these homemade cups are elevated with a boost of vanilla protein powder for extra nourishment. Sweetened with erythritol and layered with chopped peanuts, this no-bake recipe comes together in just 15 minutes with no cooking required! Each bite is a delightful balance of salty and sweet, making these peanut butter cups an irresistible snack or dessert option that’s high in protein and low in sugar. Keep them refrigerated for a quick grab-and-go treat that aligns with your health goals!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Line a muffin tin with six paper liners for easy removal.
In a microwave-safe bowl, combine the unsweetened cocoa powder, coconut oil, erythritol sweetener, and vanilla extract.
Microwave the mixture in 15-second intervals, stirring each time, until the coconut oil is melted and the mixture is smooth.
Divide half of the cocoa mixture evenly among the six paper liners, spreading thoroughly to cover the bases.
Place the muffin tin in the freezer for about 5 minutes to let the chocolate harden slightly.
In a separate bowl, mix together the peanut butter, vanilla protein powder, sea salt, and heavy cream until a thick, smooth paste forms.
Remove the muffin tin from the freezer and evenly distribute the peanut butter mixture on top of the hardened chocolate base in each liner.
Sprinkle chopped peanuts evenly on top of the peanut butter mixture.
Top each cup with the remaining chocolate mixture, ensuring it covers the peanut butter layer completely.
Return the muffin tin to the freezer and let the peanut butter cups set for at least 10 minutes before serving.
Store any leftovers in an airtight container in the refrigerator to maintain their shape and freshness.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
