Protein Peanut Butter Fudge Cups
Prep time
Total time
Makes 8 peanut butter cups.
Serves: 8 peanut butter cups
Chocolate fudge:
Peanut butter filling:
  • ¼ cup peanut butter (64g)
  • ⅛ teaspoon salt (0.6ml)
  1. Mix whey protein, cocoa powder, and water until smooth.
  2. Add ¼ cup peanut butter and ⅛ teaspoon salt, and mix well.
  3. If your fudge batter is too thick, add a little more water. (It should be thin enough to cover the peanut butter filling well.)
  4. Put a spoonful of chocolate fudge batter into each of 8 small silicone muffin cups.
  5. Mix the remaining peanut butter with ⅛ teaspoon salt.
  6. Spoon ½ tablespoon into each cup. If the peanut butter is thick, first flatten it out in your hand and then place it on top of the chocolate.
  7. Top with another spoonful of chocolate fudge batter.
  8. Freeze for about 2 hours, or until firm.
  9. Enjoy! Store in the freezer.
A note about substitutions: You can substitute casein powder for the whey powder. For a vegan version, you can use a chocolate pea protein blend. Other vegan powders are chalkier, and wouldn't work well.
Nutrition Information
Serving size: 1 peanut butter cup Calories: 125 Fat: 8g Carbohydrates: 4g Sugar: 1g Fiber: 2g Protein: 8g
Recipe by Andréa's Protein Cakery at