High-Protein Chocolate Pecan Pie Cups
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Gluten-Free
Ingredients
Scale
- 1.5 cups Oat flour (gluten-free if needed)
- 2 scoops (approx. 60g) Vanilla protein powder (whey/casein blend works best)
- 1/4 cup Smooth almond butter
- 1/4 cup Pure maple syrup (divided)
- 1/2 cup Chopped pecans
- 1/4 cup Sugar-free dark chocolate chips
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Sea salt
- 2–3 tablespoons Water (as needed for dough consistency)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-slot muffin tin with non-stick cooking spray or line with silicone liners to ensure the cups are easy to remove later.
- In a medium mixing bowl, whisk together the oat flour, protein powder, and sea salt. Add the almond butter and 2 tablespoons of the maple syrup. Use a fork or your hands to mix until a crumbly dough forms. If the mixture is too dry to hold together, add water one tablespoon at a time until you reach a dough-like consistency.
- Divide the dough into 12 equal portions. Press each portion into the bottom and slightly up the sides of each muffin slot, creating a small well for the filling. Bake the crusts for 5 minutes just to set them before adding the filling.
- While the crusts are pre-baking, whisk the egg whites, the remaining 2 tablespoons of maple syrup, and vanilla extract in a small bowl. Fold in the chopped pecans and dark chocolate chips until evenly coated.
- Spoon the pecan and chocolate mixture evenly into the pre-baked crusts. Return the muffin tin to the oven and bake for an additional 12-15 minutes, or until the filling is set and the edges of the crust are lightly browned. Remove from the oven and let them cool completely in the tin before removing.