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Saturday, September 5, 2015


Below was another time I made it for my cinnamon cookie crackers

This delightfully-tasty cookie dough dip has many uses.  I found it a little too addictive, to be honest, but now I'm really craving it and I'm headed to the kitchen! LOL  Freshly made it makes a wonderful dip and refrigerated, it makes a wonderful spread for crackers (my cinnamon cookie crackers).  I can imagine this spread sandwiched between two plain cookies.  It is also really wonderful spread in my crepe recipe.  This is addictive, so peanut butter lovers beware....this treat takes it to a whole new level!

Top 2 photos - recipe made on the same day...interesting how the lighting affects the photographs so dramatically.  Serve at room temperature.

4 oz regular cream cheese, softened (125 g)
1/2 cup creamy peanut butter , OR almond butter (125 mL)
1/4 cup butter, softened (60 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
3 tbsp powdered erythritol (45 mL)
1 tsp molasses, optional (5 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup sugar-free chocolate chips, (125 mL)
   OR 2 tbsp raisins (30 mL)

In food processor, process cream cheese.  Add peanut butter and butter; process.  Add liquid sweetener, erythritol, molasses, if using and vanilla extract; process until well combined.  Stir in chocolate chips.

Serve immediately with Cinnamon Cookie Crackers, page 98, Low-Carbing Among Friends, Volume-2.

Helpful Hints:  Without the chocolate chips, this mixture would make a fantastic frosting!  If using the raisin option, you could add a tsp of cinnamon, if desired.

Yield: 26 servings
1 tbsp (15 mL) per serving
59.0 calories
1.5 g protein
5.5 g fat
0.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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