March 1st is National Peanut Butter Lover’s Day–who knew? If you love peanut better, chances are you’ll love the taste of powdered peanut butter, like PB2. It’s great to make the switch from regular peanut butter in these recipes—by doing so, you’ll save 131 calories and 15 grams of fat in each 2 tbsp. serving. Now that’s something to celebrate! Enjoy these low fat and low sugar National Peanut Butter Lover’s Day Treats!
Peanut Butter Cookies
From runningonrealfood.com
2 ripe bananas, mashed
1/2 cup applesauce, unsweetened
2 cups oats (steel cut, quick or regular)
½ cup powdered peanut butter
pinch of sea salt
a few drops of liquid stevia other sweetener to taste
1/2 tsp pure vanilla extract
Pre-heat oven to 350 degrees. Place the mashed bananas in a bowl and stir in the applesauce to combine. Add the remaining ingredients and mix well. Refrigerate dough for 1 hour.
Line baking tray with parchment paper or a silicone baking mat and drop dough by the spoonful onto the baking tray. Press down with a fork to form cookies. Bake for 16 minutes until golden brown, do not overcook—they will appear slightly underdone. Let cool and enjoy. Makes 12 cookies.
Nutrition information per cookie: 86 calories, 4 grams protein, 3 grams fat, 17 grams carbohydrate, 44 mg sodium.
Sweet Potato Protein Bars
Thehappyhealthfreak.com
2 scoops (60g) of vanilla protein powder
1/2 cup PB2 powder
1/2 tsp baking powder
1/8 tsp salt
½ c sweet potato, cooked, mashed
1 cup unsweetened almond milk
2 Tbsp melted butter
1 tsp vanilla extract
1 whole egg
1 egg white (about 2 Tbsp)
10-15 drops of liquid stevia
Preheat oven to 350F and coat an 8 x 8 inch baking dish with non-stick spray. Add the dry ingredients (protein powder, PB2, baking powder and salt) to a medium bowl and mix well. Add the remaining wet ingredients (sweet potato, almond milk, butter, extract, eggs and stevia) to a separate bowl and mix well.
Combine the wet and dry ingredients and mix until combined. The batter will be quite thick–add a bit of water or milk to thin it out if it is not spreadable. Spread the batter evenly into the baking dish. Bake for 25-30 minutes or until a toothpick comes out clean from the center. Allow to fully cool before cutting into 8 bars. Wrap bars in cellophane and keep refrigerated.
Nutrition information per bar: 108 calories, 9 grams protein, 5 grams fat, 7 grams carbohydrate.
Peanut Butter Apple Dip
From itsyummy.com
2 tbsp. powdered peanut butter
2 tbsp. water
8 ounces fat free cream cheese, softened
2 tbsp. Swerve confectioner’s sugar – sugar free alternative
1/2 teaspoon vanilla extract
1/4 cup chocolate chips, sugar free
Add powdered peanut butter and water to a small mixing bowl and use a spoon to stir until combined.
Add cream cheese, confectioner’s sugar, and vanilla extract and stir until well combined. (I used an electric hand mixer, but a large mixing spatula will also work).
Stir in the chocolate chips and serve with graham crackers, cookies, sliced apples, celery, or eat it straight from a spoon! Makes 5 servings.
Nutrition information per serving: 74 calories, 9 grams protein, 2 grams fat, 6 grams carbohydrate, 336 mg sodium.
Chocolate Peanut Butter Oatmeal
1/2 cup quick cook oats
1 cup fat free Fairlife Milk
2 tbsp. PB2
1 tbsp. cocoa powder
1/2 teaspoon vanilla extract
a pinch of salt
sweetener (stevia, erythritol, or other non-nutritive sweetener) to taste
Combine all of the ingredients except the sweetener in a medium size sauce pan over medium heat. Stir until the oats start to thicken and get soft, about 5 minutes. Sweeten to taste. Makes 1 serving.
Nutrition information per serving: 273 calories, 24 grams protein, 3 grams fat, 40 grams carbohydrates, 211 mg sodium.
Peanut Butter Chocolate Chip Cookie Dough Balls
2 cups powdered peanut butter
1/2 cup Swerve confectioner’s sugar (a no added sugar alternative)
1 tsp salt
2/3 cup water
1 cup chocolate chips, no added sugar
In a medium mixing bowl, whisk the peanut butter powder, Swerve confectioner’s sugar, and salt together. Add the water and stir until mixed – the batter will be very stiff. Fold in chocolate chips.
Scoop out 12 – 1 tablespoon portions unto a wax paper lined baking sheet and place in freezer for 30 minutes before rolling into smooth balls with your hands. Store in the refrigerator. Makes 12 servings.
Nutrition information per serving: 103 calories 8 grams protein, 4 grams fat, 10 grams carbohydrate, 314 mg sodium.
Chocolate Peanut Butter Cups
1 cup of powdered peanut butter
¾ cup water
1 cup sugar free chocolate chips
¼ cup unsweetened coconut milk, room temperature
Line a mini muffin pan with 20 mini cupcake liners and set aside. Combine the powdered peanut butter and water until smooth.
Microwave the chocolate chips for about 20 seconds. Stir and repeat until the chocolate has melted and is smooth. Gently stir in the coconut milk until the chocolate sauce is thick and smooth.
Divide half of the chocolate sauce evenly into the mini cupcake liners and let it sit for 10 minutes to set up. Top with the powdered peanut butter mixture followed by another layer of chocolate. Refrigerate for 30 minutes before removing the peanut butter cups from the muffin liners. Store in the refrigerator. Makes 20 servings.
Nutrition information serving: 39 calories, 3 grams protein, 2 grams fat, 4 grams carbohydrate, 40 mg sodium.
