The texture is amazing and there are so many uses for this. There is still a  slight peanut butter flavor if you use hazelnut extract so not to worry if you don't have it.  This stuff is seriously good - good enough to eat with a spoon!  The trick is to make sure that you sweeten this mixture adequately. It needs to be very sweet and not salty-tasting. Everyone will use their own favorite sweeteners, but I find a combination of sweeteners is best.  Please use the specific peanut butter suggested below for the best results.  Use with my Top Favorite Low-Carb Crepes or my Ultra Low-Carb Crepes.

2/3 cup whipping cream, (150 mL)
1/2 cup peanut butter* (125 mL)
Liquid sweetener to equal 11/2 cups (375 mL)
1/4 cup powdered erythritol, OR (60 mL)
    2 tbsp xylitol (30 mL)
1/4 cup vanilla whey protein powder* (60 mL)
  {may need 1 tbsp (15 mL) more}
3 tbsp cocoa, OR carob powder (45 mL)
2 tbsp sugar-free honey (30 mL)
  (imitation honey)*
11/2 tsp vanilla extract, OR hazelnut extract* (7 mL)
1 tsp coconut oil (5 mL)

In blender, combine whipping cream, peanut butter, liquid sweetener, erythritol, OR xylitol, whey protein powder, cocoa, OR carob powder, sugar-free honey, vanilla, OR hazelnut extract and coconut oil.  Blend well.  The mixture should be smooth, thickened and glossy-looking.  If not, add another tablespoon whey protein powder and blend.

Helpful Hints:  *I used Skippy® Creamy Natural peanut butter, Gold Standard® Whey protein powder (French Vanilla Cream), Honey Tree® imitation honey from Walmart and hazelnut extract from OliveNation®.  I give the carob powder option for those who can’t have cocoa or chocolate due to migraines or allergies.  If you decide to use the xylitol, do not be concerned that it will make the mixture crunchy or that it will crystallize out.  This mixture is very smooth.  Please remember that xylitol is deadly for dogs.

Yield:  11/4 cups (300 mL)
1 tbsp (15 mL) per serving
69.5 calories
2.5 g protein
6.0 g fat
0.4 g fiber
1.3 g net carbs

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