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Saturday, August 4, 2018



The texture is amazing and there are so many uses for this. There is still a  slight peanut butter flavor if you use hazelnut extract so not to worry if you don't have it.  This stuff is seriously good - good enough to eat with a spoon!  The trick is to make sure that you sweeten this mixture adequately. It needs to be very sweet and not salty-tasting. Everyone will use their own favorite sweeteners, but I find a combination of sweeteners is best.  Please use the specific peanut butter suggested below for the best results.  Use with my Top Favorite Low-Carb Crepes or my Ultra Low-Carb Crepes.

1/2 cup peanut butter* (125 mL)
2/3 cup whipping cream, (150 mL)
Liquid sweetener to equal 11/2 cups (375 mL)
1/3 cup powdered erythritol, OR (75 mL)
  2 tbsp xylitol (30 mL)
2 tbsp sugar-free honey, OR (30 mL)
  more sweetener, to taste
4 tbsp vanilla whey protein powder** (60 mL)
  {may need 1 tbsp (15 mL) more}
3 tbsp cocoa, OR carob powder (45 mL)
11/2 tsp vanilla extract,  OR hazelnut extract (7 mL)
1 tsp coconut oil (5 mL)

In blender, combine peanut butter, whipping cream, liquid sweetener, whey protein powder, cocoa, OR carob powder, powdered erythritol, OR xylitol, hazelnut extract and coconut oil.  Blend well.  The mixture should be smooth, thickened and glossy-looking.  If not, add another tablespoon whey protein powder and blend.

Helpful Hints:  *I used Skippy® Creamy Natural peanut butter and **Gold Standard® Whey protein powder, French Vanilla Cream from GNC.  I give the carob powder option for those who can’t have cocoa or chocolate due to migraines or allergies.  If you decide to use the xylitol, do not be concerned that it will make the mixture crunchy or that it will crystallize out.  This mixture is very smooth.  Please remember that xylitol is deadly for dogs.

Yield:  11/4 cups (300 mL)

1 tbsp (15 mL) per serving
69.5 calories
2.5 g protein
6.0 g fat
0.4 g fiber
1.3 g net carbs 

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