This protein peanut butter is the recipe I text to every client who loves a good nut butter. Three ingredients, no blender, five minutes, and you’ve got a jar of peanut butter with 10 grams of protein per serving sitting in the fridge for the week. It tastes like real peanut butter because it IS real peanut butter… just with a protein boost baked in.
Most of the protein peanut butter recipes online use powdered peanut butter (PB2) and water, and if you’ve tried that, you already know… it’s not great. The texture is gritty, it doesn’t spread well, and it doesn’t taste anything like the real thing. Trust me, I tried it. I won’t waste my money again.
This recipe uses actual peanut butter as the base. The secret ingredient is fat free evaporated milk, which adds creaminess and extra protein without thinning out the texture (or adding extra calories from fat). It’s shelf stable in the can, so you can keep it in the pantry until you’re ready to make a batch.
I also included a protein almond butter version below. Same method, slightly more evaporated milk since almond butter is thicker to start.
Ingredients
128g peanut butter (about 1/2 cup)
150ml fat free evaporated milk (about 2/3 cup)
100g unflavored or vanilla whey protein powder (about 3 scoops)
Directions
- Combine peanut butter and evaporated milk in a bowl and stir until smooth.
- Add protein powder and mix until fully incorporated. If the mixture is too thick, add a splash more evaporated milk until you reach the consistency you want.
- Transfer to a jar or airtight container.
- Store in the fridge for up to two weeks.
For comparison, regular peanut butter has about 7g protein per 2 tbsp at 190 calories. This gives you more protein for less than half the calories.
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Nutrition Info
Search MyFitnessPal for:
RJF Protein Peanut Butter
Per Serving (approx. 29g / ~2 tbsp):
~90 calories
10g protein | 4g carbs | 4g fat
Protein Almond Butter Version
Same concept, but slightly different ratios. Almond butter is naturally thicker and less oily than peanut butter, so this version uses a little more evaporated milk to get the right consistency.
9g protein per serving
5 minutes to make
3 ingredients
Makes 14 servings (~2 tbsp / 29g each)
Ingredients
128g almond butter (about 1/2 cup)
180ml fat free evaporated milk (about 3/4 cup)
100g unflavored or vanilla whey protein powder (about 3 scoops)
Directions
- Combine almond butter and evaporated milk in a bowl and stir until smooth. This takes a little more mixing than the peanut butter version since almond butter is thicker. You can warm for a few seconds in the microwave to help, just not too long. I’d do 10 seconds at a time.
- Add protein powder and mix until fully incorporated. Add more evaporated milk a splash at a time if needed.
- Transfer to a jar or airtight container.
- Store in the fridge for up to two weeks.
Nutrition Info
Search MyFitnessPal for:
RJF Protein Almond Butter
Per Serving (approx. 29g / ~2 tbsp):
~98 calories
9g protein | 4g carbs | 5g fat
I’m a mom of three who fell in love with nutrition and strength training after having kids. Now I create simple, high-protein recipes and healthy living ideas that help busy moms fuel their families well and make nourishing food a normal part of everyday life.