SUGAR-FREE PEANUT BUTTER COOKIES
My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.
Provided by lobsteriffic
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until center appears dry, about 8 minutes.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g
SUGAR FREE PEANUT BUTTER PIE
Steps:
- Make or purchase a sugar free crust. Allow the crust to fully cool.
- In a large mixing bowl, combine together the peanut butter, cream cheese, and sugar free powdered sugar. Beat the ingredient until creamy.
- Use a rubber spatula to fold in the whipped topping, scraping the sides of the bowl as needed.
- Transfer the contents from the bowl to the pie crust. Evenly distribute the peanut butter filling. Then refrigerate until the filling is set (about 30 minutes).
- Make the ganache by heating the cream until it bubbles, stopping to stir as needed. Pour the heavy cream over the chocolate chips and stir until creamy.Cover the peanut butter pie layer with the ganache and then place the pie into the refrigerator to set before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 4 g, Protein 9 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 88 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
DIABETIC PEANUT BUTTER PIE
My husband was diagnosed with diabetes and likes his sweets. This pie is so easy to make and helps with that sweet tooth. You will not believe how simple it is and GOOD.
Provided by Chef MSMomma
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together Pie Filling Mix and Milk.
- Add Peanut Butter and mix until smooth. (HINT: Spray your measuring cup with PAM (or cheaper brand) and peanutbutter will slide out of cup).
- Fold in Whipped Cream.
- Add to baked pie shell.
- Place in Refrigerator until set (3- 4 hours).
Nutrition Facts : Calories 250.1, Fat 17.2, SaturatedFat 5.2, Cholesterol 11.4, Sodium 227.7, Carbohydrate 18, Fiber 1.6, Sugar 1, Protein 7
PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE
I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Pie
Time 23m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
- Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
- Top with sugar free Cool Whip.
Nutrition Facts : Calories 80.2, Fat 2.5, SaturatedFat 1.5, Cholesterol 8.7, Sodium 67.4, Carbohydrate 12.3, Fiber 0.5, Sugar 4.6, Protein 2.3
PEANUT BUTTER AND BANANA PUDDING PIE
This decadent pudding pie capitalizes on the iconic duo: peanut butter and banana. A sweet amalgamation of banana pudding and peanut butter pie, this dessert has "crowd favorite" written all over it. Be sure to note that the recipe calls for a deep-dish pie plate, as the filling would overfill a standard pie dish. Top with crumbled wafers and banana slices, as desired.
Provided by Darcy Lenz
Time 9h35m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk cookie crumbs, sugar, and salt for crust together in a medium bowl. Stir in the melted butter until mixture is coated and moist. Press the crumb mixture evenly along the bottom and up the sides of a 9-inch, deep-dish pie plate.
- Bake crust in the preheated oven until golden brown and firm, 10 to 12 minutes. Cool completely on a wire rack.
- Melt 1/2 cup of the peanut butter and butter for the peanut butter layer in a small saucepan over medium-low heat, whisking to combine. Once melted, set aside to cool slightly, about 2 minutes. Pour mixture into bottom of the cooled crust, carefully smoothing into an even layer with a silicone spatula. Arrange the banana slices in an even layer over the peanut butter.
- Combine the remaining ½ cup peanut butter and confectioners' sugar in a medium bowl. Cut the peanut butter into the sugar using a fork until a crumbly, streusel-like mixture forms; you will get about 2 scant cups of this mixture. Sprinkle about half of this mixture over the sliced bananas. Gently press with clean fingertips into a relatively even layer. Place pie in refrigerator while you make the pudding.
- Beat egg yolks for banana pudding layer with a whisk in a medium bowl until well combined; set aside. Whisk together the sugar, cornstarch, and salt in a medium saucepan to evenly combine. Whisk in half-and-half, making sure all ingredients are well distributed. Place the pan over medium heat; cook, stirring constantly, until mixture has thickened slightly and gently begins to simmer, about 10 minutes.
- Remove pan from heat and, while whisking rapidly, slowly drizzle about ½ to 1 cup of the hot cream mixture into the eggs to temper. Keep whisking until smooth and combined. Pour the egg mixture into the pan and return to medium heat. Cook, stirring constantly, until mixture thickens further, 3 to 6 minutes. Remove pan from heat and whisk in the butter, vanilla, and banana extract.
- Pour the pudding mixture into a large mixing bowl and press a sheet of plastic wrap onto the surface of the pudding to prevent a "skin" from forming. Cool to room temperature, 20 to 30 minutes.
- Once pudding has cooled, pour about half of the pudding into the pie shell. Sprinkle the crumbled wafers in an even layer over top. Arrange the banana slices over the wafers. Sprinkle the remaining peanut butter crumble mixture over the bananas. Pour remaining pudding over top. (Some of the peanut butter crumble and banana slices may float towards the surface; that's just fine. Smooth the surface as well as you can with a silicone spatula.) Place a piece of plastic wrap directly onto surface of the pudding filling to prevent a skin from forming. Refrigerate for 8 hours, or overnight.
- When ready to serve, combine heavy cream, confectioners' sugar, and vanilla for topping in a chilled mixing bowl. Beat with an electric mixer fitted with a whisk attachment until medium-soft peaks form. Spoon the whipped cream on top of the pie.
Nutrition Facts : Calories 934.1 calories, Carbohydrate 98.1 g, Cholesterol 174.4 mg, Fat 57.1 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 25.3 g, Sodium 492.6 mg, Sugar 41.8 g
NO-BAKE PEANUT BUTTER PIE
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
- Remove from freezer and allow pie to soften for 10 minutes.
- Slice and Enjoy!
Nutrition Facts : Calories 432 cal
KETO PEANUT BUTTER PIE
Keto peanut butter pie is sweet, creamy, and decadent, and the best part is that it's a no-bake recipe (except for the chocolate cookie crust)! The pie tastes like it would be loaded with carbs and sugar, but it's not. There are only 5g net carbs per slice of keto pie.
Provided by Annie Lampella
Categories Dessert
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
- In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
- Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
- Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
- In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
- In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
- Spread peanut butter mixture on top of the cooled pie crust.
- In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
- Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.
Nutrition Facts : Calories 399 calories, Carbohydrate 5 carbs, Protein 8.5 grams of protein, Fat 37.3 grams fat
NO CRUST PEANUT BUTTER PIE
Make and share this No Crust Peanut Butter Pie recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In bowl mix 1 container of the sugar free cool whip and the peanut butter by hand until mixed together.
- Pour into the custard cups and refrigerate 2-4 hours. When ready to serve, top with dollop of sugar free cool whip.
Nutrition Facts : Calories 94.1, Fat 8.1, SaturatedFat 1.6, Sodium 73.4, Carbohydrate 3.1, Fiber 1, Sugar 1.5, Protein 4
QUICK & EASY NO SUGAR REESE'S PEANUT BUTTER PIE
WITH MOST OF MY FAMILY MEMBERS BEING DIABETICS THIS IS A GR8 RECIPE U MAY ENJOY... HAPPY EATING!!
Provided by mary a favela
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. EMPTY 8 OZ. PHILLY CREAM CHEESE IN A MIXING BOWL
- 2. ADD I CUP OF SPLENDA
- 3. FOLD IN 8 OZ.SUGAR FREE COOL WHIP TOPPING
- 4. ADD ALSO 1/3 CUP OF REESE'S PEANUT CRUNCHY OR CREAMY PEANUT BUTTER
- 5. TRANSFER PEANUT BUTTER PIE MIX INTO THE TWO KEEBLER GRAHAM CRUST
- 6. SET IN REFRIDGERATOR AND LET SET FOR 1 HR. AND THEN U MAY CUT AND ENJOY
(ALMOST) SUGAR-FREE PEANUT BUTTER CREAM PIE
From another message board I belong to. Posting here for safe keeping. Cooking time is chilling time.
Provided by Elaine
Categories Dessert
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer.
- Add Splenda and mix until completely combined.
- Fold in the whipped topping.
- Pour filling into crust.
- Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.
Nutrition Facts : Calories 392.2, Fat 25.9, SaturatedFat 10.2, Cholesterol 2.3, Sodium 431.2, Carbohydrate 31.9, Fiber 1.8, Sugar 20.1, Protein 11.1
SUGAR FREE PEANUT BUTTER PIE
Steps:
- Make one pecan crust: Blend together pecans and butter. Put in pie pan, packing it firmly with your hand. Bake in a 350 degrees F oven till lightly brown, approximately 10 minutes. Remove and cool.
- To make filling: Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream and peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip.
- Put in freezer for 1 hour until set. Remove from freezer, drizzle with melted semi-sweet chocolate squares & crushed peanuts. Cover, chill 2 hours, and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make.
Provided by Lisa G
Categories Peanut Butter Pie
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese, peanut butter, and confectioners' sugar together until smooth. Fold in 1/2 of the whipped topping, then spoon the mixture into graham cracker crust.
- Spread remaining whipped topping over the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
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