PEANUT
BUTTER COOKIE DOUGH DIP
This delightfully-tasty
cookie dough dip has many uses. I found it a little too addictive, to be honest, but now I'm really craving it and I'm headed to the kitchen! LOL Freshly
made it makes a wonderful dip and refrigerated, it makes a wonderful spread for
crackers (my cinnamon cookie crackers). I can imagine this spread
sandwiched between two plain cookies. It
is also really wonderful spread in my crepe recipe. This is addictive, so peanut butter lovers beware....this treat takes it to a whole new level!
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)
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, 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:
Support your team, buy Low-Carbing Among
Friends cookbooks at: