Low Carb Peanut Butter Recipes

Maybe peanut butter doesn’t qualify as a Super Food, but if you are interested in growing your muscles, then this is a must read, and let’s move on to the recipes.

spicypb1Homemade Spicy Peanut Butter

-1½ c. unsalted roasted peanuts

-1 tbsp. peanut oil

– 1/2 tsp. cayenne pepper (to your taste) or omit if you don’t want spicy

For smooth peanut butter:

  1. Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
  2. Process the mixture until it’s very smooth. Add desired amount of cayenne.
  3. Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:

  1. Take about ¼ cup out of your 1½ cups of peanuts and set them aside.
  2. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.  Add desired amount of cayenne.
  3. Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside.
  4. Process a few seconds more to create the chunks in your chunky peanut butter.
  5. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

far-east-pb-broccoli-salad_horizontal_low-res1-e1335822038952Peanut Butter Broccoli

1/4 cup creamy or crunchy peanut butter

2 tablespoons hot water

1 tablespoon light soy sauce

1 tablespoon lime juice

1 1/2 teaspoons dark sesame oil

1/4 teaspoon red pepper flakes

2 tablespoons vegetable oil

3 cups fresh broccoli florets

1/2 cup chopped red bell pepper

1/4 cup sliced green onions

1 clove garlic, crushed

1. Combine peanut butter, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended. Set aside.

2. Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 – 4 minutes until vegetables are tender-crisp.

3. Remove from heat and stir in peanut butter mixture.

Serve warm or at room temperature.

1-curried-chicken-skewers-500x500-kalynskitchenCurry Chicken with Peanut Sauce

-1 clove garlic, minced

-2 tsp curry paste or powder

-1/4 cup yoghurt

-1 tbsp freshly squeezed lime juice

-1 lb boneless skinless chicken breasts

-Salt and pepper, to taste

Zesty Peanut Sauce

-3/4 cup yoghurt

-1 clove garlic, minced

-1 tsp minced ginger root or 1/4 tsp ground ginger

-1/4 tsp hot pepper flakes

-1/3 cup peanut butter

-2 tsp soy sauce

-1/2 tsp grated lime zest


In a shallow dish, whisk together garlic, curry paste, yoghurt and lime juice. Cut chicken into strips, each about 1/2-inch thick. Place chicken in marinade in dish, turning to coat. Cover and refrigerate for at least 30 min or for up to 24 hrs.

Preheat broiler, or barbecue to medium-high. Season chicken with salt and pepper. Broil or grill for about 10 min, turning once, or until no longer pink inside.

Zesty Peanut Sauce

In a saucepan, combine 1/2 cup  of the yoghurt, garlic, ginger and hot pepper flakes; bring to a boil over medium heat. Reduce heat and boil gently, stirring often, for 3 min, until slightly reduced. Remove from heat; let bubbles subside.

Whisk in peanut butter until melted then whisk in remaining yoghurt, soy sauce and lime zest. Serve over chicken.

mousse3Peanut Butter Pumpkin Mousse

2 cups canned pumpkin

2 cups creamy peanut butter

4 tablespoons maple syrup

1 cup yoghurt

Coat a skillet or small saucepan with cooking spray and cook pumpkin for 3-4 minutes, stirring constantly. Let cool.

With a hand mixer, combine pumpkin and peanut butter. Add maple syrup and beat on high. Add whipping cream and beat on high-speed for 3-5 minutes until light and fluffy. Spoon into serving dishes and chill for at least one hour.

Peanut Butter Banana Mousse

3/4 cup mashed, ripe banana

3/4 cup creamy peanut butter

8 oz. yoghurt

Beat mashed banana and peanut butter together until smooth. Fold in yoghurt until thoroughly combined. Divide into dishes and refrigerate for 1 – 2 hours before serving.

Happy Lifting!

This article was researched and written by Amy Wesselink

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