Healthy Double Peanut Butter - Healthy Dessert Blog

This Healthy Homemade DOUBLE Peanut Butter packs two times the peanut butter punch but with half the calories and fat of regular peanut butter.  It’s smooth, it’s creamy, it’s rich and it’s flavorful…  it doesn’t taste low-calorie or guilt-free in the slightest!

Healthy Double Peanut Butter - Healthy Dessert BlogHealthy Double Peanut Butter - Healthy Dessert Blog

Healthy Double Peanut Butter - Healthy Dessert Recipes at Desserts with Benefits

You will be spreading this on EVERYTHING — from toast to muffins, from pancakes to waffles, from the palm of your hand to the entire length of your arm…  okay, that might be a little extreme, but it’s so delicious that you’ll want to do that  ;)

Healthy Homemade DOUBLE Peanut Butter

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 5+1/2 cups

Serving Size: 2 tbs

Calories per serving: 90 (vs. regular PB with 190 calories)

Fat per serving: 8g (vs. regular PB with 16g)

Healthy Homemade DOUBLE Peanut Butter

Ingredients

Instructions

  1. In a large bowl, whisk together the milk, stevia, peanut flour and salt until very smooth.
  2. Stir in the peanut butter and stir until smooth. Give it a taste and add more stevia or salt to taste.
  3. Scoop into jars and refrigerate to store.

Notes

This recipe is: no bake, gluten free, vegan, sugar free, low fat, low calorie, low carb, high fiber, high protein!

http://dessertswithbenefits.com/healthy-homemade-double-peanut-butter/

Two times the peanut butter, two times the delicious peanut butter punch!

healthy dessert recipes - desserts with benefits  Healthy Double Peanut Butter - Healthy Dessert Recipes

Ohhh yeah, a low-calorie peanut butter!  Finally, one that isn’t full of sucralose, artificial coloring and imitation food flavorings (I’m looking at you Walden Farms and Better’n Peanut Butter)

You can have two servings for the price of one.  This recipe is low calorie, low fat, sugar free, low carb, high protein and vegan to boot.

I love it.  I love it so much I’m going to grab a big (guilt-free) spoonful right now…  be right back.

Healthy Double Peanut Butter - Healthy Dessert Blog

Rejoice!  It’s a DOUBLE WHAMMY peanut butter spread.

Two times the peanut butter flavor, half the calories and fat.

Healthy Double Peanut Butter - Healthy Dessert Blog

Time to dig in.

I got my spoon, where’s yours?

Labels: 5-Ingredients-or-Less, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Low-Carb, Low-Fat, No-Bake, Nutrition-Label, Peanut-Butter, Peanut-Flour, Sugar-Free, Vegan

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Comments (19)

  1. Melissa @ Nourish By Melissa: February 26, 2014

    Great recipe! Based on my obsession with PB and how much I eat, I need this recipe in my life hahaha!

  2. dessertswithbenefits: February 26, 2014

    Melissa @ Nourish by Melissa-
    HAHA, I know same here! Someone got me a jar of peanut butter on Valentine’s day and it was completely gone by the next week. Hence, the need for this lower calorie version ;)
    Peanut butter is just tooooo good!

  3. Jill: February 26, 2014

    where to you find peanut flour? I have looked at Whole foods but they don’t seem to have it

  4. dessertswithbenefits: February 26, 2014

    Jill-
    I buy peanut flour online at Amazon.com:
    http://astore.amazon.com/chockohlawtay-20/detail/B0052OOYOW
    I’ve only seen it once at Whole Foods… plus, it’s cheaper online too!
    -Jess

  5. Mimi: February 26, 2014

    How long is the shelve (refrigerator) life? This sounds yummy..would like to try.

  6. dessertswithbenefits: February 26, 2014

    Mimi-
    Yeah, this recipes makes a preeeetty large batch so feel free to cut it in half:
    1+1/4 cups Unsweetened Soy Milk (or milk of choice)
    1/2 tsp Stevia Extract
    45g (6 tbs) Peanut Flour
    1/8 tsp Pink Himalayan Salt
    320g (1+1/4 cups) Natural Peanut Butter

    This PB keeps pretty well as far as I’m concerned, as long as it’s refrigerated (I’ve had it in my fridge for about a week and a half). I think it mostly depends on the kind of milk you use. The soy milk carton I used says to “use within 7-14 days of opening,” but of course, it usually lasts longer. I wouldn’t leave it in the fridge for longer than a couple months, though. I made a big batch because I go through PB like it’s my job and I’m making some recipes for friends ;)
    Hope this helps!
    -Jess

  7. Christine: February 27, 2014

    Do you think peanut flour can be made by processing peanuts until finely ground (like how almond flour is made)?

  8. dessertswithbenefits: February 27, 2014

    Christine-
    Peanut flour is a little different than ground peanuts. Peanut flour is defatted so it is lower in fat and higher in fiber/protein. If you were to replace the peanut flour with ground peanuts, the nutritional value would be almost the same as regular peanut butter… so it might just be extra work grinding nuts to achieve the same product. However, you can give it a try if you want! :)

  9. Jelli: March 10, 2014

    This sounds and looks delicious. I generally make my own pb from grinding plain roasted peanuts in the food processor, but this sounds like a fun change. How long would you guess it keeps in the fridge?

  10. dessertswithbenefits: March 10, 2014

    Jelli-
    The peanut butter keeps pretty well as long as it’s sealed tightly and kept in the fridge. I know that this recipe makes a BIIIIG big batch… I used this PB for recipe development so I went through it faster than the average person. For this reason I’m not sure how long it lasts, but I would base the time on the “milk” you use. The soy milk carton I used says to “use within 7-14 days of opening,” but of course, it usually lasts longer. I wouldn’t leave this in the fridge for longer than a month or two.
    If you wish to halve the recipe, here it is:
    1+1/4 cups Unsweetened Soy Milk (or milk of choice)
    1/2 tsp Stevia Extract
    45g (6 tbs) Peanut Flour
    1/8 tsp Pink Himalayan Salt
    320g (1+1/4 cups) Natural Peanut Butter

    Hope this helps!
    -Jess

  11. Vickey: March 22, 2014

    Es fant

  12. Jane: March 28, 2014

    Can you use this peanut butter in the fudgy protein bars recipe?

  13. dessertswithbenefits: March 28, 2014

    Jane-
    WOW, great idea!! I’m sure it will work out just fine, this Double Peanut Butter pretty much has the same texture and moisture level as regular peanut butter :)
    Hope you like the protein bars!
    -Jess

  14. peanut_for_peanut: June 8, 2014

    Hi, I can’t find peanut flour in my country, and buy it online..it’s really expensive for me and when the talk comes to a (healthier) peanut butter, which is important for me as oxygen (maybe more)..oh,I can’t wait that long!:D So, maybe it would work with Besan or other flour?buckwheat?almond?(of course, I understand that this recipe is called ,,Double Peanut butter” not ,,Peanut butter with surprise” , but I believe that peanuts have a strong enough flavor and other flour couldn’t drown it, at least in small quantities,or am I backsliding from reality too far?) Or maybe,I’m not so naive believing that if I dehydrated the pulp after making the peanut milk I could make the (at least a bit)defatted peanut flour?You know like with homemade coconut flour. Is it possible?
    P.S Your blog is great, thank You for all Your (tasty) works!:))
    P.P.S I’ve just noticed that I’ve really gone nuts for nuts, good that they are worth it:D

  15. dessertswithbenefits: June 9, 2014

    Peanut_For_Peanut-
    Haha, I can totally relate to your PB obsession!
    Unfortunately, peanut flour can’t be replaced in this recipe. It absorbs a lot of liquid so the PB stays thick, and it doesn’t require any cooking/baking like buckwheat flour and some other flours. Without the peanut flour, this PB won’t taste very good… it might be kind of bland. The 2 cups of milk drain out some flavor, so the peanut flour helps bring it back :)
    Instead of omitting the peanut flour completely, you can try using less and adding some coconut flour to thicken, since coconut flour thickens really well too :)
    I hope the substitution works out for you!!
    -Jess

  16. Carlen BOwie: July 1, 2014

    I used Almond Flour; I couldn’t find peanut and I was dying to try the recipe. It worked well and is absolutely amazing. I keep it in the fridge so it is still think yet creamy. How long is the jar good to keep? We go through peanut butter pretty fast, but I don’t want it to go rancid.

  17. dessertswithbenefits: July 1, 2014

    Carlen-
    Wow, I’m surprised the almond flour worked! I’ve always thought that peanut flour is way more absorbent than almond flour, but I guess I was wrong!
    As long as this peanut butter is tightly sealed and stored in the refrigerator, it should keep pretty well… probably ~2 weeks. Just make sure to use a brand new bottle of soy milk so it keeps as long as possible.
    Hope this helps!
    Thanks,
    -Jess

  18. Himalayan Salt: July 18, 2014

    Damn, thanks so much for posting this! It is going to be so helpful when I order Himalayan Salt at the market! So Terrific!

  19. Linus: October 1, 2014

    Can i use liquid sweetener instead of stevia extract?

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