Peanut Butter Cream Cheese Recipe

Listing Results Peanut Butter Cream Cheese Recipe

1 cup heavy whipping cream 3 Tablespoons PB2 Powdered Peanut Butter 2 Tablespoons Swerve or Splenda 2 Tablespoons sour cream 4

Rating: 5/5(2)
1. Pour your cream into a standing mixer and whip until light and airy.
2. Add the rest of the ingredients and mix well.
3. Spoon into silicone ice cube tray or other silicone mold.
4. Freeze over night.

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In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until …

1. Line a 9x9 square pan with parchment paper or grease lightly.
2. In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
3. Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
4. Pour fudge into prepared pan and spread out evenly.

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These Keto Peanut Butter Cream Cheese Balls are the perfect treat on a low carb, high fat diet! They take only 4 ingredients and super easy to …

Rating: 4.4/5(5)
1. Set your cream cheese and peanut butter out. They need to be soft to work with.
2. Crush your chocolate chips in a food processor or chopper.
3. Once your cream cheese and peanut butter are room temp and soft enough to work with, mix them together along with the Swerve confectioners sugar.
4. Roll into balls. I made 8 medium balls

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Course Diabetic / Low Carb Servings 8 servings Ingredients 1/2 cup creamy natural peanut butter 1/4 cup coconut oil 4 oz cream cheese cubed …

Rating: 5/5(3)
1. Combine peanut butter, coconut oil & cream cheese in a glass mixing bowl.
2. Microwave for 30 seconds. Stir. If not creamy & combined, microwave for another 15 - 30 seconds.
3. Stir in protein powder, almond flour, stevia and vanilla extract. Mix until thoroughly combined.
4. Transfer mixture to 8" or 9" square pan - spread/pat down with a spatula into an even layer.

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16 ounces cream cheese softened ½ teaspoon Toffee flavored liquid stevia Optional Topping 6 low carb Peanut Butter Cups chopped 2 ounces …

Rating: 3.9/5(14)
1. Place all the crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch spring form pan lined with parchment. Set aside.
2. Boil the water and gelatin and continue to simmer and stir until it's completely dissolved. Set aside to cool.
3. Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.
4. To the same bowl of the stand mixer add the peanut butter, cream cheese and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust.

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This Low Carb Peanut Butter Dessert is ketogenic culinary heaven! Roasted peanut flour crust, silky sweetened cream cheese, rich peanut

Rating: 5/5(3)
1. Preheat the oven to 350 and place the rack into the lower third of the oven.
2. Crust: Place the dry ingredients for the crust in a medium bowl and stir with a whisk. Add the melted butter and mix until combined. I just use a rubber spatula, working the butter into the mixture. Pour the mixture into a 9x13 glass pyrex baking dish and lay a sheet of waxed paper over. With a flat bottomed glass, press the crust firmly into the bottom of the baking dish. Remove the waxed paper and bake in the oven for about 15 minutes or until the crust begins to brown. Cool completely. I make this the day before assembly.
3. Peanut Butter Pudding: Have a sieve, whisk and rubber spatula near the stove.
4. Pour the almond milk and heavy cream into a medium sauce pan/pot over medium heat. Measure the dry ingredients into a medium heat-proof bowl and stir together with a whisk. Add the eggs, mixing well. If the milk hasn't begun simmering around the edge of the pan, turn the heat up to medium-high until it does. Turn off the heat.

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Cheesecake Recipes; Low-Carb Peanut Butter Cheesecake; Low-Carb Peanut Butter Cheesecake. Rating: Unrated. Be the first to rate & review! This crustless cheesecake …

1. Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
2. Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
3. Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

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Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined. Gently fold in stabilized whipped …

1. Mix crust ingredients in 9-inch springform pan. Press down to form crust
2. In a small pan, combine gelatin and cold water; let stand until thick.
3. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
4. Melt butter and chocolate in a small saucepan or microwave.

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baking mix, large eggs, peanut butter, vanilla, sour cream, brown sugar and 4 more Low Carb Nutty Cups Best Healthly Low-Carb Diet chocolate, peanut butter, flax meal, heavy cream, chocolate, vanilla extract and 4 more

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Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside. Beat the remaining 1/2 C powdered Swerve,

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peanut butter, cream cheese, cocoa powder, cream cheese, salt and 10 more Peanut Butter Cream Cheese Brownies Sincerely Jean powdered sugar, cream cheese, butter, Betty Crocker Fudge Brownie Mix and 2 more

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Make the Peanut Butter Cream Cheese Filling Step 1 In a mixing bowl, combine cream cheese, salted peanut butter, heavy cream, powdered sweetener, and vanilla extract. Use an electric mixer to blend until smooth, thick, and creamy. Image Credit: Maya Marin Step 2 Put your filling into your prepared pie crust, then even out the top with a spatula.

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How to make low carb peanut butter cheesecake: Place almond flour, Truvia, and melted butter in a bowl and stir together with a fork. Press into the bottom of a spring form pan …

Rating: 5/5(6)
1. Combine melted butter, almond flour, and Truvia for crust. Press into a spring form pan and bake at 350 degrees for 10 minutes. Cool completely.
2. In a medium bowl, beat softened cream cheese, Truvia, and peanut butter until smooth.
3. In a separate bowl, beat whipping cream on high speed until stiff peaks form.
4. On low speed, add whipped cream to cream cheese mixture until well blended.

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In a large mixing bowl combine peanut butter and powdered sweetener of choice. Warm the peanut butter slightly to make it easier if you have been storing it in the fridge. Add …

Rating: 5/5(1)
1. In a large mixing bowl combine peanut butter and powdered sweetener of choice. Warm the peanut butter slightly to make it easier if you have been storing it in the fridge.
2. Add heavy cream and vanilla extract. Mix on low until combined.
3. Whip on high until frosting is smooth and fluffy.
4. Frost your favorite low carb cakes or cupcakes. Or store in an airtight container in the fridge for one week. See post for tips and food safety measures.

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Divinely decadent keto peanut butter frosting is creamy and delicious for a low carb birthday cake or special occasion. Ingredients 8 oz cream cheese (room temperature) ⅔ cup …

1. Measure out all ingredients and put them in a large bowl. Use a standing or hand mixer to completely blend everything together evenly.
2. Once completely smooth, the frosting can be used immediately or placed in an airtight container in the refridgerator for up to one week.

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Place eggs, peanut butter, vanilla, and sweetener in a large bowl and mix well with a hand or standing mixer. In another large bowl, whisk together the almond flour, coconut flour, …

Rating: 4.5/5(17)
1. Place eggs, peanut butter, vanilla, and sweetener in a large bowl and mix well with a hand or standing mixer.
2. In another large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. Pour the wet ingredients into the bowl of dry ingredients and stir to combine completely. Add in the 1/2 cup almond milk to create a muffin batter consistency.
4. Make the filling by stirring together the cream cheese, 2 tablespoons of peanut butter, and 2 tablespoons of powdered sweetener.

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Frequently Asked Questions

How to make low carb cream cheese peanut butter fudge?

Have your sweets without guilt with this low carb cream cheese peanut butter fudge. No sugar added and just 1.5g carbs a square! Line a 9×9 square pan with parchment paper or grease lightly. In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..

What is the best recipe for a peanut butter and cream cheese?

2. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth. 3. Scoop small golf-sized of dough and form balls.

Are peanut butter cream cheese balls keto?

These Keto Peanut Butter Cream Cheese Balls are a great treat on a low carb, high fat diet! These no-bake cheesecake fat bombs only take 4 ingredients and are easy to make too! These creamy peanut butter cream cheese balls are da bomb, the keto fat bomb, that is!

Is no bake peanut butter cheesecake keto?

See Disclosure No bake peanut butter cheesecake can be enjoyed any time of year. It’s a low carb keto cheesecake to satisfy cravings for peanut butter and chocolate. Are you looking for low carb peanut butter recipes to add to your collection of keto recipes?

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