Prot: 8 g, Carbs: 4 g, Fat: 8 g, Cal: 125
I’ve been posting recipes for over a year now, and I can’t believe I haven’t yet posted this recipe for Protein Peanut Butter Fudge Cups! It’s a twist on my Double Chocolate Protein Fudge recipe, one of my easiest!
Like the protein fudge, these Protein Peanut Butter Fudge Cups are chewy and delicious! And there is only 1 gram of sugar in each cup!
These aren’t the kind of peanut butter cups you can throw in a bag for later, though. They get soft pretty quickly and should be eaten soon after they are taken from the freezer. So I’ll just have to create another recipe for the kind you can take with you, one for my protein-to-go collection. Yes, that sounds like a good plan! :)
But really, try these Protein Peanut Butter Fudge Cups. Easy, clean, and so good!
Have you seen our Chocolate Chip Protein Cookie Mix? No added sugar!
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- Serves: 8 peanut butter cups
- Serving size: 1 peanut butter cup
- Calories: 125
- Fat: 8g
- Carbohydrates: 4g
- Sugar: 1g
- Fiber: 2g
- Protein: 8g
- ½ cup natural chocolate whey protein powder (45g)
- 4 teaspoons cocoa powder (8g)
- ¼ cup + 1 tablespoon filtered water (75ml) or more, as needed
- ¼ cup peanut butter (64g)
- ⅛ teaspoon salt (0.6ml)
- ¼ cup peanut butter (64g)
- ⅛ teaspoon salt (0.6ml)
- Mix whey protein, cocoa powder, and water until smooth.
- Add ¼ cup peanut butter and ⅛ teaspoon salt, and mix well.
- If your fudge batter is too thick, add a little more water. (It should be thin enough to cover the peanut butter filling well.)
- Put a spoonful of chocolate fudge batter into each of 8 small silicone muffin cups.
- Mix the remaining peanut butter with ⅛ teaspoon salt.
- 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.
- Top with another spoonful of chocolate fudge batter.
- Freeze for about 2 hours, or until firm.
- Enjoy! Store in the freezer.
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