Today, we dive head first into summer! Peanut Butter Protein Keto Ice Cream Cups that are packed with great macros and can be made to satisfy ANY sweet tooth! This low carb recipe sponsored by Perfect Keto is one of the most delicious and easy to make desserts we’ve made yet.

Keto Ice Cream Layer

We’ll start this one by making our ice cream layer. You can use either a food processor or large mixing bowl to do this, either is fine. Using a food processor however, will make your life WAY easier here!

Start by adding in 8 ounces of softened cream cheese (you’ll end up with chunks if it’s not softened), 2 scoops of your choice protein powder, 1/4 cup of a keto free sweetener like erythritol, 1/2 teaspoon of vanilla extract, 4 tablespoons of your choice flavor Perfect Keto Nut Butter (I’m using Chocolate Hazelnut), 1/4 cup of a milk substitute, and 1/2 teaspoon of xanthan gum.

Use the coupon code below to try out the delicious Perfect Keto Nut Butter we used here today!

• Enter CHEF15% for 15% off all Perfect Keto individual products
•  http://perfectketo.com/CHEF3FOR25

Mix all of those keto ice cream layer ingredients up for a couple minutes and when your mix looks smooth, you’re good to go!

Keto Chocolate Layer

Add into a stovetop pan or microwave 1 tablespoon of butter and 10 tablespoons of keto friendly chocolate chips. Keep those moving until melted!

Get your silicone cups out and now you have 2 options:

1. Want a full shell? Add your chocolate into the bottom of your cups first and put them in the freezer.
2. Top shell (my preference). Evenly distribute your keto ice cream mix into the bottom of your cups. Follow by topping them with your chocolate.

After you’ve distributed both of your layers, you’ll want to put them into the freezer for 20-30 minutes. I put them on a baking sheet to make this part easier!

End result? These will look AND taste just like a peanut butter cup keto ice cream bar!

If you like this keto recipe, try our Keto Birthday Cake recipe next!