Ingredients
Peanut Butter Filling
- 1 Cup Nut Butter
- 1 Scoop Vanilla Protein Powder
- 4 Tbsp Swerve (or your favorite sweetener)
- 4 Tbsp Almond Flour
- 1/2 tsp pure vanilla extract
Chocolate Coating
- 6 oz Dark Chocolate ((can sub almond bark or milk chocolate if needed) )
- 1 Tbsp Coconut Oil
Instructions
- Mix together peanut butter filling. 1 c PB, 1 Scoop Protein, 4 Tbsp Swerve, 4 Tbsp Almond Flour. Adjust to taste, consistency will be thick but not dough.
- Soften Chocolate and Coconut Oil in microwave or sauce pan. Stirring every so often until melted completely.
- Place cupcake liner in each a muffin pan with a small amount of chocolate in the bottom.
- Place in freezer for about 10 minutes or until hardened.
- Use cookie scoop to divide peanut butter filling into cups. Lightly spread, top with remaining chocolate.
Notes
Make this work with what you have on hand and your taste. Want a thicker consistency? Add more flour. Don't have Almond Flour but have Coconut Flour? That works!
Dark Chocolate is more macro-friendly but if you only have milk chocolate or almond bark, use it!
These still have a good amount of fat and carbs, enjoy on Mod Carb Days.
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
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