Low Carb Peanut Butter Cookie Dough Dip Recipe

26
5 mins
5 mins

Ingredients

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)

Preparation

Step 1

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

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

Cinnamon Cookie Crackers:
1 cup Gluten-Free Bake Mix (250 mL)
1 tsp cinnamon (5 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sucralose equal to 1/4 cup (60 mL)
SPLENDA® Granular

Preheat oven to 350°F (180°C). Spray 10 x 15-inch (25 x 38 cm) jelly-roll pan with nonstick cooking spray. Line with parchment paper; cut off excess paper. In medium bowl, combine Gluten-Free Bake Mix cinnamon and salt. In small bowl, beat eggs with fork and add liquid sucralose, OR SPLENDA® Granular. Add to well in dry ingredients and mix well.

Place dough ball on parchment paper. Cover with another large piece of parchment paper and roll out to cover pan, almost completely. Leave top parchment paper in place. Bake 5 minutes. Cut crackers (right through) into 8 x 5 pieces (40 crackers). Bake a further 10 minutes. Remove and carefully carry parchment paper holding crackers to the microwave oven. Nuke 3 minutes, or until the crackers are nice and hard. Allow to cool and then store in a sealed tin at room temperature.

Yield: 40 crackers
1 cracker
16.4 calories
0.8 g protein
1.1 g fat
0.6 g carbs

Variation: Savory Crackers for Soup: These crackers are great for crumbling into hot soup, however, omit the sweetener and cinnamon. Add some onion powder, if desired.

Jiffy Cinnamon Cookie Crackers: Make half the recipe and roll into a rectangle or big circle between two pieces of parchment paper. Leave the parchment paper in place and nuke in microwave oven 1 minute, remove paper, score crackers, flip, nuke 1 minute, flip again and nuke another minute. I usually nuke it another 50 seconds and then it's nice and hard. It hardens a little more upon cooling. 2 servings: (6 g carbs)

Helpful Hints: I have a Panasonic Inverter, 1200 watts microwave oven. Your timing may be different for these crackers, so keep that in mind. You could also finish baking the crackers in the oven and skip the microwave oven, if desired. You may need another 5 to 10 minutes, but keep an eye on them and remove the crackers around the outer edges of the pan that are turning very crispy and brown. I used the oven and microwave oven method to avoid the fussy stage, just described – so easy just to nuke the crackers before that stage.