High-protein peanut butter skyr cream

High-protein peanut butter skyr cream made with Icelandic skyr, salted peanut butter and cocoa. A dessert with lots of protein that's ready in just two minutes.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 420 kcal per serving
• Protein: 38 g
• Fat: 20 g
• Carbs: 18 g

Ingredients

• 250g skyr
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1 tbsp yacon syrup
• 1 pinch of sea salt

Method

You’ll need: mixing bowl · whisk

1. Put the skyr in a medium bowl.
2. Add the peanut butter. Stir it well in the jar first if the oil has separated.
3. Sprinkle the cocoa powder, yacon syrup and a good pinch of sea salt over the top.
4. Whisk everything vigorously with a whisk or spoon until the cream is smooth.
5. Spoon the cream into a bowl and serve straight away, or chill it briefly in the fridge.

Good to know

Swaps

Peanut butter → almond butter (for a slightly more refined flavour and a different mix of fats).

Cooking tips

If the cream is too thick and firm, simply stir in a little water or plant-based milk, a splash at a time, until it has the consistency you want.

Storage

Covered, the finished cream keeps in the fridge for three days without any problem and often gets a little firmer.

Allergens

Contains milk and peanuts. Completely gluten-free.

Frequently asked questions

How long does peanut butter skyr cream keep in the fridge?

Covered, the finished cream keeps in the fridge for three days without any problem and often gets a little firmer.