Quest Nutrition Peanut Butter Cups, 12 Packages, 1.48 oz (42 g) Each
UPC: 888849011452
Quest Nutrition Peanut Butter Cups are a keto-friendly candy designed to satisfy sweet cravings with minimal sugar and carbs. Each two-cup serving provides 11 grams of protein from whey protein isolate and contains less than 1 gram of sugar, using erythritol as the primary sweetener.
Manufacturer details note this product is formulated to be low in net carbs, with 1 gram per serving, aligning with ketogenic dietary patterns. The ingredient list includes unsweetened chocolate and peanuts for flavor, and it is processed in a facility that also handles tree nuts. This product is available in a 12-count box and carries gluten-free and kosher certifications.
At a glance
Nutrition Facts
| Ingredient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 200 | † |
| Total Fat | 15 g | 19% |
| Saturated Fat | 10 g | 50% |
| Trans Fat | 0 g | † |
| Cholesterol | 0 mg | 0% |
| Sodium | 125 mg | 5% |
| Total Carbohydrate | 13 g | 5% |
| Dietary Fiber | 4 g | 14% |
| Total Sugars | <1g | † |
| Includes 0g Added Sugars | — | 0% |
| Erythritol | 8 g | † |
| Protein | 11 g | 17% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 50 mg | 4% |
| Iron | 0.5 mg | 2% |
| Potassium | 120 mg | 2% |
| † Daily Value not established | ||
Other Ingredients
Whey protein isolate, erythritol, unsweetened chocolate, cocoa butter, peanuts, palm kernel oil, soluble corn fiber, sodium caseinate. Contains less than 2% of the following: lecithin (sunflower and/or soy lecithin), sea salt, butterfat, natural flavor, peanut oil, sucralose.
Contains: a bioengineered food ingredient
Processed in a facility that also processes tree nuts. Made in Canada with domestic and imported ingredients.
Certifications & Claims
Label Information
Directions, warnings, and other information directly from the product label.
Product Info
- Brand
- Quest Nutrition
- UPC
- 888849011452
- Package Qty
- 12 count
- Dimensions
- 5.65 x 5 x 4.4 in
- Shipping Weight
- 1.33 lb
- First Available
- 02/2026
