Nutritional Info

Nutrition Facts

Serving Size 1 (75g)

Calories 268
Calories from Fat 132 (49%)
Amount Per Serving %DIV
Total Fat 14.7g 23%
Saturated Fat 9.2g 46%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 51.5mg 17%
Sodium 251.1mg 11%
Potassium 158.9mg 3%
Total Carbohydrate 27g 9%
Dietary Fiber 2.7g 11%
Sugars 10g
Protein 4.8g 10%

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Recipe Description
Creamy peanut butter is usually an indulgence reserved for occasional consumption.  This recipe is low carb enough to be almost guilt free and delicious!
Prep time
2 hr 20 min
Cook time
0 min
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
48 Teaspoon(t)  heavy cream
7 377/400 Gram(g)  cream cheese
1/2 Teaspoon(t)  vanilla
353/400 Gram(g)  splenda
8 33/40 Gram(g)  natural peanut butter
1   prepared low carb crust
1 Pinch(pn)  salt


Whip 1 cup of cream and a pinch of salt in a cold metal bowl.  To get the best results, place the bowl and beaters in a freezer for at least 1 hour before using.  To make filling:  With an electric mixer, blender, or food processor with the S-blade in place, combine the cream cheese, vanilla, Splenda and peanut butter.  Gently fold into whipped cream until completely mixed.  (Add the peanut butter mixture to the whipped cream, not vice versa.)  Pour mixture into a low carb pie shell and refrigerate for 2 hours.

Additional notes

Variation:  George says he also serves this filling in dessert dishes as a peanut butter mousse.

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