My Protein Peanut Butter Cup recipe is low in carbs and high in protein!

Ingredients/Armamentarium:

1. 1 scoop of BSN Syntha-6 Edge in Chocolate Milkshake Flavour
2. 1 TBSP Coconut Butter (or coconut oil)
3. 1 tsp of All Natural Peanut Butter , or if you really want to save calories, then use 1 TBSP powdered peanut butter
4. water
5. Silicone baking cups

Recipe:

Watch the QUICK Video Demonstration

note: this recipe yields 1 elephantine peanut butter cup

• In a small bowl, mix 1 TBSP all coconut butter (or coconut oil) with 1 scoop of BSN Syntha-6 Edge Whey (Chocolate flavour) and 2 TBSP water. If you prefer to save on calories, you don't have us coconut butter/oil.
• Spread 1/2 of the mixture into a silicone baking cup.
• Place in the freezer for ~5 minutes until is hardens
• Remove from freezer and dispense 1 tsp of Peanut Butter on the top of the first chocolate layer. Then dump the remaining chocolate mixture into the silicone cup (covering the peanut butter).
• Place in the freezer for ~30 to 60 minutes until it sets.
• Once it’s set, eat immediately before it melts, or store the rest in the freezer for later!
  

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Nutritional Information:

• calories: 274, fat: 14.7g, saturated fat: 9.4g, cholesterol: 50mg, sodium: 205.9mg, carbohydrates: 11.2g, fiber: 3.4g, sugars 4.4g, protein 26.3g

Also Recommended:

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