I've recently joined the keto brigade. I'm enjoying the weight loss and experimenting with different foods. Even if it is at the expense of carbs. I'm also enjoying all the bacon, chocolate and peanut butter!

I came across a recipe a few weeks ago about making low carb peanut butter cheesecake protein bars. They looked good and I decided I wanted to make them myself.

The issue was that I didn't want to have to pay a large sum of money for some chocolate protein powder if I didn't like them. Plus it's geared to the US. So I went about making my own version with weighted measurements and based on ingredients purchasable in the UK. Also, I used silicone fairy cake cases as that was all I had in my cupboard. So without further adieu, please let me present:

The Chocolate Peanut Butter Bomb!


Yield: 6 Bombs
Serving Size: 1 Bomb
Calories per serving: 191
Fat per serving: 13g
Carbs per serving: 2g
Protein per serving: 15g


  • 75g MyProtein Impact Whey Protein (there are plenty of chocolate flavours to choose from, i just went for natural chocolate)
  • 90g Whole Earth Crunchy Peanut Butter (make sure you get the crunchy as it is lower in carbs)
  • 150g ASDA Marscopone (you can obviously use other store brands but remember to adjust the calories and macro breakdown if you're trying to lose weight as they are not all the same)


  • First you should weigh out the 75g of protein powder in a bowl. Place to oneside.
  • In a seperate bowl, weigh the out the 90g peanut butter and 150g mascarpone.
  • Mix the peanut butter and mascarpone together till well blended. This will be pretty tough due to their consistency. You can use your hands if you like, but they will get very messy! I personally use a fork to remove the temptation to lick my fingers after :D
  • Add the chocolate protein powder and mix! At first it will be lumpy, but persevere and eventually it should become a sticky goo, it reminds me a bit of a thicker version of the inside of a mars bar.
  • Once you have attained this goo like state you have two choices. Place back in the fridge for an hour or two so that the mixture firms up. Or you can just start placing the mixture into the fairy cake cases. Choice one makes it a bit easier to make the ball structure where as choice two gets it out of the way. Either way, dish out the mixture evenly between all 6 cases. For me, it is roughly 3 tbsp + 3/4 tsp per case.

When you're finished you should have something like this:

I have left 6 in the fridge, covered, and ate them over consecutive days and there seemed to be no issue with them going off, but your mileage may vary.