Peanut Butter Protein Cups

Peanut butter and chocolate is a devilish combination of two of the best flavors. What about a guilt-free, healthified version? ;-)

These trick will help you to healthify your treats:

  • Adding fat-reduced nut flour to peanut butter filling increases protein content and reduces fat content (you can use less peanut butter).
  • You can use a non-calorie sweetener instead for sugar. If you pick a flavored version, e.g. vanilla, it makes the filling taste even better.
  • Take dark, sugar-free chocolate instead of regular chocolate.




  • 40 g sugar-free dark chocolate chips (e.g. Plamil)
  • 10 g (1 tsp) peanut butter
  • 50 g fat-reduced peanut or almond flour or powdered peanut butter
  • 2 servings of a non-calorie sweetener (I used vanilla flavored sucralose drops)
  • ~ 60 ml water (depending on the nut flour you use, you may need to add more or less to get the desired consistency)



  1. Place 2 paper liners into a muffin tin.
  2. Melt chocolate chips by microwaving at medium heat. Stir frequently.
  3. Distribute 1/4 of the molten chocolate in each muffin cup (about one tbsp).
  4. Freeze the muffin pan for 5-10 min.
  5. Combine peanut butter, nut flour, sweetener and a little bit of water. Stir thoroughly and add more water slowly until the desired consistency is reached.
  6. Remove pan from freezer and top each chocolate layer with half of the peanut butter mixture.
  7. Reheat the remaining chocolate in a microwave.
  8. Distribute molten chocolate on top of the peanut butter layer.
  9. Freeze the muffin pan for 10 min.


Makes 2 peanut butter protein cups.

Approx. nutritional info per 1 cup: 235 kcal/  12 g carbs/ 16 g protein/ 17 g fat