Recipes

Recipe 📝⁠
🥜Peanut butter filling: ⁠
1 cup PB&Me Powdered Peanut Butter (we used Dark Roast)⁠
6 tbsp unsalted butter, melted ⁠
1 tbs vanilla extract ⁠
1 cup powdered sugar ⁠
⁠
🍫Brownies: ⁠
1/3 cup cocoa ⁠
1/2 cup hot water ⁠
2 ounces chopped chocolate ⁠
4 tbsp melted butter ⁠
1/2 cup vegetable oil ⁠
2 eggs⁠
2 egg yolks ⁠
2 tspn vanilla ⁠
2 cups sugar ⁠
1 3/4 cup flour. ⁠
3/4 tspn salt ⁠

⁠
Directions 📝⁠
🥜Melt the butter and mix it with the vanilla. Add the PB&Me and powdered sugar gradually. Set mixture aside for now.⁠
🍫Whisk the cocoa and hot water together in a large bowl, until smooth. Next, add the chopped chocolate and whisk until It melts. ⁠
🍫Whisk in the melted butter and oil (curdled look is okay for now)⁠
🍫add the eggs, the yolks and mix until smooth. ⁠
🍫Gradually add the sugar and then gradually add the flour, while mixing. ⁠
🥄Pour half the batter onto a baking pan, then add the peanut butter filling to the centre, topping it with the other half of the brownie batter. ⁠
🥄Bake in the oven for about 30 minus at 350 degrees. Let cool, and enjoy!

Ingredients: 

• 1 cup flour⁠
• 1 cup brown sugar⁠
• 1/2 cup PB&Me (we used Organic Original, but you can use whichever you'd like!) ⁠
• 2-3 tbsp water⁠
• 1 tbsp vanilla extract⁠
• 1 egg⁠
• 1 stick butter (or margarine) ⁠
• 3 tbsp chocolate chips ⁠

Directions: 

1. Preheat oven to 350 degrees.
2. Melt the stick of butter in the microwave.
3. Add the vanilla, brown sugar, PB&Me peanut butter, and water. Mix together and wait about a minute for the mixture to cool before adding the whisked egg.
4. Slowly add flour while continuously mixing. ⁠
5. Pour mixture onto greased pan and bake in the oven for 25 minutes.
6. Allow to cool before cutting, and enjoy!

Yields 6-8 buns

Ingredients: 

Dough:

• 2 tbsp PB&Me Original Powdered Almond Butter
• 3 tbsp erythritol or alternative sweetener 
• 1 cup almond flour 
• 1/2 tsp vanilla extract 
• 1 egg, beaten 
• 1 1/2 cup mozzarella, shredded
• 1/4 cup cream cheese, room temperature 

Filling:

• 2 tbsp PB&Me Original Powdered Almond Butter
• 1/2 tbsp cinnamon 
• 1 tsp erythritol or alternative sweetener 
• 2 tbsp ghee 

Drizzle:

• 2 tsp PB&Me Original Powdered Almond Butter
• 1 tbsp cream cheese, room temperature
• water, to thin 

Directions: 

1. Preheat oven to 400°F. Grease a baking dish with oil.
2. In a bowl combine almond flour, powdered almond butter, vanilla and egg.
3. In another bowl combine mozzarella and cream cheese.
4. Microwave for 45 seconds. Stir vigorously until smooth, the quickly incorporate with other ingredients to form a dough. Allow to rest for several minutes.
5. Lay dough between to pieces of parchment paper. Roll to 1/4-inch rectangle.
6. Combine filling ingredients in a bowl and stir well.
7. Remove top layer of parchment paper and spread filling over dough. Roll into a log. Use a wet knife and slice into 6-8 pieces.
8. Arrange in a baking dish and spray lightly with cooking spray.
9. Bake for 15-20 minutes. Remove from oven and allow to slightly cool. 
10. Mix drizzle ingredients and thin out with a small amount of water as needed. Drizzle over almond butter cinnamon buns.

Enjoy!

Ingredients: 

• 4oz cream cheese, room temperature 
• 1/4 cup keto-friendly or regular maple syrup
• 3 tbsp PB&Me No Sugar Added Powdered Peanut Butter
• 3 tbsp water 
• 1/2 tsp vanilla extract 
• pinch of smoked or regular flakey salt 
• sliced apples + fruits for dipping 

Directions: 

1. Add cream cheese to a large bowl.
2. Vigorously whisk until smooth and fluffy.
3. Add maple syrup, powdered peanut butter, water, vanilla and salt.
4. Stir until completely smooth.
5. Cut preferred fruits and enjoy with dip! 

Yields 5 waffles

Ingredients: 

• 3 tbsp PB&Me Powdered Original Peanut Butter 
• 1/4 cup + 2 tbsp almond flour
• 1 tbsp erythritol (or alternative sweetener)
• 1/2 tsp baking soda 
• 2 eggs, beaten 
• 2 tbsp alternative milk 
• Neutral oil, for greasing waffle maker 
• Mixed berries, for garnish 

Directions:

1. Combine all ingredients in a large bowl and vigorously whisk until completely smooth. 
2. Preheat a waffle maker and generously grease with oil on both sides (Repeat this process after each waffle).
3. Pour ~ 1/4 cup of waffle mix into the waffle maker and allow to cook for 1 minute, or until waffle maker indicates to open.
4. Flip the waffle and cook for another minute. Repeat this process for all waffles. Garnish with berries and alternative maple syrup. Enjoy!

Ingredients:

• 2 tbsp. dairy-free salted butter, melted
• 1/2 cup coconut sugar
• 1 large egg, room temperature
• 1 cup instant whole grain oats
• 1 cup almond flour
• 1/2 tsp. sea salt
• 4 tbsp. PB&Me powdered almond butter
• 4 tbsp. water

Serves 1

Ingredients:

• 1/2 brick of tofu, cut into small cubes
• 1 tbsp avocado oil
• 1 cup cauliflower rice
• 1 cup baby bok choy, cut into small pieces
• 1 small carrot, peeled and ribboned 
• 1/2 avocado, thinly sliced 
• Green onions, for garnish 

Sauce:

• 2 tsp PB&Me Powdered Almond Butter 
• 2 tsp water
• 1 tsp soy sauce
• 1/2 tsp sesame oil 

Directions:

1. Preheat a non-stick pan over medium-high heat. Add avocado oil and tofu.
2. Fry on each side for server also minutes until brown and crispy.
3. Meanwhile, mix all sauce ingredients in a bowl.
4. Once tofu is finished frying, toss in bowl with sauce ingredients until evenly coated. 
5. In the same pan, add cauliflower rice and bok choy, stirring often until liquid starts to release and steam forms. Plate all ingredients, mix together and serve. Bon Appétit!

Yields 3 bowls

Ingredients:

• 1 cup 35% heavy cream 
• 1 tbsp PB&Me Powdered Almond Butter
• 3 tbsp monk fruit sweetener 
• 3 egg yolks 
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F.
2. Combine heavy cream, powdered almond butter and monk fruit sweetener in a small saucepan. Bring mixture to a gentle simmer and whisk until fully incorporated. 
3. Add egg yolks and vanilla extract to a bowl. Pour a small amount of cream mixture into eggs, continuously whisking until eggs are tempered. Continue pouring mixture until fully incorporated with eggs. 
4. Fill 3 ramekins with creme brûlée base and transfer ramekins to a shallow baking dish. Fill dish with hot water until it reaches halfway up the ramekins. Carefully transfer to an oven and bake for 15-20 minutes. Remove from oven and water bath and allow to cool to room temperature before refrigerating for minimum 2 hours. 
5. Once cooled, sprinkle the tops with monk fruit sweetener and carefully melt the sweetener using a creme brûlée torch. Break with spoon and enjoy!

 ⁠Ingredients:

• 4 large egg yolks⁠
• 4 large egg whites⁠
• 1/4 tsp cream of tartar
• ⁠1 tbsp monk fruit sweetener ⁠
• 2 tbsp cocoa powder ⁠
• 3/4 cup butter, melted 
• 1/4 cup PB&Me Powdered Chocolate Hazelnut Butter⁠ ⁠

Directions:⁠

1. Preheat oven to 325°F. ⁠ ⁠
2. In a large bowl or stand mixer, whip egg whites and cream of tartar until soft peaks form.
3. In another bowl, whip egg yolks until pale and thick.
4. To the yolks, add monk fruit sweetener, cocoa powder, melted butter, and powdered chocolate hazelnut butter.
5. Mix well and gently fold into whipped egg whites.
6. Pour into a lined springform pan.
7. Bake for 20-25 minutes and allow to fully cool before cutting.
8. Sprinkle top with powdered monk fruit sweetener and serve. Enjoy!

2-3 Servings

Ingredients:

• 2 tbsp PB&Me Chocolate Powdered Peanut Butter
• 3 tbsp cacao powder 
• 3/4 cup almond flour 
• 1/4 cup coconut flour 
• 1 tsp baking powder 
• 1/4 cup erythritol, powdered  
• 2 tbsp flax seeds, ground 
• 2 eggs, beaten 
• 2 tbsp water 

Directions:

1. Preheat oven to 350°F.
2. Add all ingredients to a bowl and throughly mix.
3. Using wet hands, form small balls (roughly 1/2 tsp per) and place them on a baking sheet lined with parchment paper.
4. Bake for 10 minutes, shake the pan, then return to oven for another 10 minutes.
5. Allow to fully cool before serving. 

Go ahead, go nuts!