Enjoy a sweet treat with these easy-to-make high protein peanut butter cups. With a rich chocolate coating and a creamy peanut butter filling, they have the addition of protein powder for a protein boost.
I am a big fan of Reece's Peanut Butter Cups but they have a lot of sugar. So a sugar free version had to be made for my peanut butter cups cravings! They are simple to make with a sugar free chocolate and peanut butter.
The addition of protein powder gives a great texture to the peanut butter filling. I found this recipe to be a pretty good low carb and gluten-free version of the real thing. And happily snacked on these peanut butter cups all week!
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Are Reece's Pieces Keto-Friendly?
Reese's Peanut Butter Cups are not considered keto-friendly. While they do contain peanut butter, the traditional version is made with sugar-laden milk chocolate and additional sugars, resulting in a higher carbohydrate content. A standard serving of Reese's contains around 22-24 grams of total carbs, including about 21 grams of sugar, which can quickly exceed the daily carb limit for a ketogenic diet.
Ingredients
For another version of peanut butter cups, I added a layer of our sugar free caramel sauce which were delicious and entirely optional! Add some salt for salted caramel twist.
- Chocolate: Choose sugar free chocolate to create a smooth, decadent coating for the cups.
- Coconut Oil: This helps the chocolate to melt smoothly and solidify with a glossy finish.
- Peanut Butter: Use a natural version without added sugar. Make sure to use a smooth peanut butter for a creamy texture.
- Vanilla Protein Powder: A good-quality vanilla protein powder enhances the filling's flavor, giving it a pleasant sweetness and subtle vanilla undertone. Or use the protein powder of your choice, such as a whey protein powder.
- Salt: A pinch of salt balances the sweetness and brings out the nutty flavors of the peanut butter.
- Sweetener: Use a low-carb sweetener like monk fruit or stevia. Can be optional.
- Vanilla Extract: This adds a touch of warmth and depth to the peanut butter filling.
How to Make Protein Peanut Butter Cups
We used mini silicone cupcake holders to make these as they are easy to remove. There is a process of layers, freezing and repeat to make these tasty treats.
Coat the mini silicone cupcake liners with melted chocolate and freeze.
Fill with the peanut butter and protein powder mixture. Freeze again.
Top with melted chocolate and freeze to set.
Remove from the cupcake liners and enjoy!
Recipe Tips
Choose for sugar-free or dark chocolate chips with at least 70% cacao for a more keto-friendly option. Sugar-free chocolate sweetened with stevia or erythritol keeps carbs low while still providing a rich flavor.
When melting chocolate with coconut oil, use a low heat setting or double boiler to avoid burning. Stir frequently for a smooth consistency.
To ensure even layers, freeze the chocolate base layer for a few minutes before adding the peanut butter filling. This prevents the layers from blending together.
Recipe Variations
Here are some tasty variations to customize your high-protein peanut butter cups:
- Almond Butter Cups: Substitute the peanut butter with almond butter for a different nutty flavor. This variation is great for those who prefer a milder taste or have peanut allergies.
- Chocolate Mint Protein Cups: Add ¼ teaspoon of peppermint extract to the chocolate mixture for a refreshing mint flavor. You can also mix in some crushed sugar-free peppermint candy for a crunchy texture.
- Double Chocolate Protein Cups: Stir in a tablespoon of unsweetened cocoa powder into the peanut butter filling for an extra chocolatey treat. You can also add some chocolate chips to the filling for a surprise crunch.
- Nut-Free Sunflower Seed Butter Cups: Swap the peanut butter for sunflower seed butter to make this recipe completely nut-free. The slightly earthy flavor of sunflower seed butter complements the chocolate nicely.
- Crunchy Protein Cups: For some texture, mix crushed nuts, seeds, or unsweetened coconut flakes into the peanut butter filling. This adds a delightful crunch to each bite.
- Salted Caramel Protein Cups: Enhance the optional caramel sauce by mixing a pinch of sea salt into it before drizzling over the filling. The salty-sweet combo adds a gourmet touch to the peanut butter cups.
- Mocha Peanut Butter Cups: Add ½ teaspoon of instant coffee powder to the chocolate mixture for a subtle coffee flavor. The coffee complements the chocolate and peanut butter beautifully, making this version perfect for coffee lovers.
- Berry Peanut Butter Cups: Stir in some freeze-dried raspberries or strawberries into the filling for a fruity twist. The tartness of the berries adds a nice contrast to the sweet and creamy peanut butter.
Storage
Keep the peanut butter cups in the refrigerator or freezer. This helps maintain their shape and texture, especially if using natural peanut butter, which tends to be softer.
More Keto Sweet Treats
If you have a sweet tooth, try these other low carb recipes.
High Protein Peanut Butter Cups
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Ingredients
- 8 oz chocolate sugar free or high cocao solids
- 2 tablespoons coconut oil
- ½ cup peanut butter
- ½ oz vanilla protein powder
- ¼ teaspoon salt
- 2 tablespoons monk fruit sweetener
- ½ teaspoon vanilla extract
Optional Filling Addition
- 3 tablespoons caramel sauce
Instructions
- In a heatproof bowl, combine the chocolate and coconut oil. Melt them together using a microwave or double boiler, stirring until smooth. If microwaving, use 30-second intervals, stirring in between to prevent burning.
- Spoon a small amount of melted chocolate into each mini silicone cupcake liner (or paper liners) just enough to cover the bottom. Use a spoon to spread it evenly. Place them on a baking tin and place in the freezer for 5-10 minutes to set.
- In a separate bowl, mix together the peanut butter, vanilla protein powder, salt and vanilla extract until smooth and well-combined. Taste and add the sweetener to your own preference.
- Once the chocolate has hardened, scoop a spoonful of the peanut butter mixture into each cup, spreading it evenly. If using caramel sauce, drizzle a small amount over the peanut butter layer.
- Place back in the freezer for 10 minutes.
- Cover the peanut butter layer with the remaining melted chocolate, spreading it to seal the edges. Return the cups to the freezer for another 10-15 minutes, or until fully set.
- Once the cups are firm, remove them from their liners. Store them in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
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