PEANUT BUTTER COOKIE DOUGH DIP

PEANUT BUTTER COOKIE DOUGH DIP

This very naughty, delightfully-tasty cookie dough dip has many uses.  Freshly made it makes a wonderful dip and refrigerated, it makes a wonderful spread for crackers.  I can imagine this spread sandwiched between two plain cookies.  It is also really wonderful spread in my crepe recipe.  

4 oz regular cream cheese, softened (125 g)

¹/₂ cup creamy peanut butter (125 mL)

  (sugar-free)

¹/₄ cup butter, softened (60 mL)

Liquid sweetener to equal 1 cup (250 mL)

3 tbsp powdered erythritol (45 mL)

1 tsp molasses, optional (5 mL)

¹/₂ tsp vanilla extract (2 mL)

¹/₂ cup sugar-free chocolate chips (125 mL)

In food processor, process cream cheese.  Add peanut butter and butter; process.  Add liquid sweetener, OR SPLENDA^® Granular, erythritol, molasses, if using and vanilla extract; process until well combined.  Stir in chocolate chips.

Serve with Cinnamon Cookie Crackers, page 98, Low-Carbing Among Friends, Volume-2.

Helpful Hints:  If your peanut butter is quite a salty-tasting brand, then use unsalted butter or half unsalted and half salted butter.  My hubby actually liked it a bit more on the salty side as he likes salty and sweet combinations.  Without the chocolate chips, this mixture would make a fantastic frosting!

Yield: 26 servings

1 tbsp (15 mL) per serving

59.0 calories

1.5 g protein

5.5 g fat

0.9 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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