Sometimes you just need a sweet treat without the sugar crash. This protein peanut butter frosting is creamy, rich, and surprisingly healthy. It turns any simple snack into a protein-packed delight. You can whip this up in just ten minutes.
Why You’ll Love This Recipe
This recipe is a winner because it uses Greek yogurt for creaminess. It skips the heavy butter and powdered sugar entirely. This makes it perfect for a healthy reset or post-workout snack. Your kids will love the familiar peanut butter taste. You will love the high protein content in every bite.
Simple Method
Making this frosting is incredibly simple and fast. You just whisk the wet ingredients together first. Then you sift in the dry ingredients for smoothness. A quick chill in the fridge makes it perfectly pipeable. Even a beginner can master this in one try.
Simple Ingredients
Most of these items are likely in your pantry right now.
- 1/2 cup non-fat Greek yogurt (thick/strained)
- 1/2 cup creamy natural peanut butter (no sugar added)
- 30g vanilla or peanut butter whey-casein protein powder blend
- 2 tablespoons granulated monk fruit or erythritol sweetener
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsweetened almond milk (optional for consistency)
Step-by-Step
- Combine the strained Greek yogurt and creamy peanut butter in a medium mixing bowl and whisk until a smooth base forms.
- Sift the protein powder and sugar-free sweetener into the bowl to ensure no lumps are present.
- Add the sea salt and whisk vigorously by hand or with an electric hand mixer on medium speed for 60 seconds.
- If the frosting is too thick for your application, add the almond milk one teaspoon at a time until the desired viscosity is reached.
- Transfer the frosting to the refrigerator for 15 minutes to allow the protein powder to fully hydrate and the fats to set for better stability.
- Pipe or spread onto cooled baked goods immediately after chilling.
Best Ways to Enjoy It
Spread this over your favorite low-carb cupcakes or muffins. It also makes a fantastic dip for crisp apple slices. Serve it in a small bowl for a quick afternoon snack. Pair it with a cold glass of almond milk. Pack it in small containers for easy lunchbox treats.
Keep It Fresh
Store any leftover frosting in an airtight container. It stays fresh in the fridge for up to four days. Give it a quick stir before using it again. You can even freeze it for a frozen yogurt treat. Thaw it in the fridge overnight for the best texture. Reheat isn’t needed as this is best served cold.
Recipe Tips
- Use thick Greek yogurt to ensure a stable texture.
- Don’t skip sifting the protein powder to avoid lumps.
- Avoid using runny, oily peanut butter for this recipe.
- Whisk vigorously to get that fluffy, light consistency.
- Chill the frosting for at least 15 minutes before piping.
- Add a pinch of cinnamon for a warm flavor boost.
- Use a whey-casein blend for the thickest frosting results.
Ways to Switch It Up
- Add cocoa powder for a chocolate peanut butter version.
- Swap monk fruit for honey if you prefer natural sugars.
- Use almond butter for a different nutty flavor profile.
- Stir in mini chocolate chips for a bit of crunch.
Common Questions
Can I make it ahead?
Yes, it stays stable in the fridge for several days. Just give it a quick whisk before you pipe it. This makes it great for meal prep snacks.
What protein powder is best?
A whey-casein blend works best for a thick texture. Pure whey can sometimes make the frosting a bit runny. Casein helps it hold its shape beautifully.
Will kids eat this?
They will love the creamy peanut butter taste. They won’t even know it is healthy. It is a great way to sneak in protein.
I hope this healthy treat satisfies your sweet tooth this week. It is such a simple way to add protein to your day. Enjoy every creamy bite!
— Alex
Ingredients
- 1/2 cup non -fat Greek yogurt (thick/strained)
- 1/2 cup creamy natural peanut butter (no sugar added)
- 30 g vanilla or peanut butter whey-casein protein powder blend
- 2 tablespoons granulated monk fruit or erythritol sweetener
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsweetened almond milk (optional for consistency)
Instructions
- Combine the strained Greek yogurt and creamy peanut butter in a medium mixing bowl and whisk until a smooth base forms.
- Sift the protein powder and sugar-free sweetener into the bowl to ensure no lumps are present.
- Add the sea salt and whisk vigorously by hand or with an electric hand mixer on medium speed for 60 seconds.
- If the frosting is too thick for your application, add the almond milk one teaspoon at a time until the desired viscosity is reached.
- Transfer the frosting to the refrigerator for 15 minutes to allow the protein powder to fully hydrate and the fats to set for better stability.
- Pipe or spread onto cooled baked goods immediately after chilling.
