LOW-CARB PEANUT BUTTER NUTELLA
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.
2/3 cup whipping cream, (150 mL)
1/2
cup peanut butter* (125 mL)
Liquid sweetener to equal 11/2 cups (375 mL)
sugar
1/4
cup powdered erythritol, OR (60 mL)
2 tbsp xylitol (30 mL)
1/4
cup vanilla whey protein powder* (60 mL)
{may need 1 tbsp (15 mL) more}
3 tbsp cocoa, OR carob powder (45 mL)
2 tbsp sugar-free honey (30 mL)
(imitation honey)*
11/2 tsp vanilla extract, OR hazelnut extract* (7
mL)
1 tsp coconut oil (5 mL)
In
blender, combine whipping cream, peanut butter, liquid sweetener, erythritol,
OR xylitol, whey protein powder, cocoa, OR carob powder, sugar-free honey,
vanilla, OR 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, Gold Standard® Whey protein powder (French Vanilla Cream), Honey Tree®
imitation honey from Walmart and hazelnut extract from OliveNation®. 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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For other great Low-Carb, Gluten-Free recipes by the team & me: