Recipes

Yields 40 pieces

Ingredients

• 2 tbsp Pb&Me No Sugar Added Powdered Peanut Butter 
• 1/3 cup tahini 
• 1 tbsp Pyure Harmless Hunny OR keto-friendly maple syrup 
• 1 tsp vanilla extract 
• 1/2 cup coconut oil, melted
• generous pinch of salt 

Directions: 

1. Add all ingredients to a bowl and throughly mix.
2. Taste and adjust for salt/sweetness if needed.
3. Fill silicone molds with mixture and transfer to freezer for 1 hour.
4. Remove from mold and store in fridge until ready to enjoy. *These are great blended into coffee for some extra healthy fats!

(Yields 12 medium sized bites)

Ingredients:

• 1/2 cup raw peanuts
• 1/2 cup raw cashews 
• 10 pitted medjool dates
• 1 cup large flake oats
• 1 bops PB&Me Powdered Peanut Butter
• 1 tbsp hemp hearts 
• 2 tbsp cocoa powder 
• 1/4 cup unsweetened almond milk 

+ * 1/2 cup cocoa powder (for coating balls)

Directions: 

• In food processor, blend together cashews, peanuts and oats. Add in dates and blend well for 1-2 minutes. Once dates are blended finely and become a paste-like consistency, add in the remaining ingredients (except the 1/2 cup of cocoa powder for rolling). 
• Blend well for another 1-2 minutes until mixture forms into a ball. Spoon out mixture and roll in hands to form small balls. Roll around in small bowl with cocoa powder and roll again in hands. 
• Place on a plate and put in the fridge to form. Let sit for 1 hour and place into a dealer container to store later! Enjoy!

• 1/4 cup PB&Me powdered peanut butter + 1/8 cup of water (for the PB)(mix together and set aside)
• 1/4 cup jelly of your choice
• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water 
• 3/4 cup warm full-fat milk 
• 5 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 2 eggs 
• 1 teaspoon salt
• 3 and 3/4 cups all-purpose flour
• 2 cups vegetable oil, for frying

1. In a small bowl dissolve yeast in warm water, set aside, and allow it to foam up; about 5 minutes.
2. In a large bowl, combine warm milk and butter, whisk until butter has completely dissolved. Add in sugar, 1 egg yolk and 1 full egg, salt, yeast mixture, and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).
3. Place a ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with saran wrap and let rise in a warm place for 1 hour.
4. After hour has passed, punch the dough down and turn it onto a lightly floured surface; knead 8 times.
5. Divide the dough in half, creating two even-sized balls of dough. Roll each portion out to 1/4-in. thickness. Cut each side with a lightly floured 2-1/2-in. round cutter. Place 1/2 teaspoon of PB and 1/2 tsp jelly in the center of half of the circles. Brush the edges lightly with egg white, then top with remaining circles. Press the edges together tightly to seal.
6. Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes. When ready to fry, heat oil to 360°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. 

Ingredients:

• 1/4 cup Pb&Me Powdered Almond Butter 
• 1/2 cup hot water 
• 3 tbsp coconut manna 
• 1/2 tsp salt 
• 3-4 drops liquid monk fruit sweetener 

Directions: 
Add all ingredients to a bowl and stir to combine. Pour into a square glass dish and freeze for several hours. Slice and enjoy!

Yields 6 cookies

Ingredients:

• 1/2 cup PB&Me Powdered Chocolate Almond Butter 
• 1/3 cup water 
• 1 tbsp alternative sugar
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract 
• 2 tbsp coconut flour 
• 2 tbsp oat fiber 

Directions:

• Preheat oven to 350°F. Mix all ingredients in a bowl. Spoon 1 1/2 tbsp per cookie onto a baking sheet. Use a fork to create the classic peanut butter cookie crosshatch.
• Bake for 10-12 minutes.
• Allow to cool before eating, and enjoy!

Abs are cool, but have you ever tried donuts?

*Yields 11 mini donuts

Ingredients: 

• 1/4 cup almond flour
• 1/4 cup sweet lupin flour
• 2 tbsp alternative sugar 
• 1/4 tsp kosher salt
• 1 tsp baking powder
• 2 tbsp heavy cream
• 1 egg
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil

Chocolate Peanut Butter Glaze:

• 1 tbsp powdered chocolate peanut butter
• 3/4 tbsp alternative sugar 
• 1 1/2 tsp water

Directions:

• Preheat an oven to 350°F. Mix all dry ingredients in a bowl. In a separate bowl mix wet ingredients. Incorporate wet ingredients into dry ingredients. Spoon into  a mini silicone donut mold, leaving a 1/4 inch of space at the top. Bake for 10 minutes and allow to cool before glazing.
• For Chocolate PB Glaze, mix all ingredients together on a bowl and glaze donuts. Garnish with chopped peanuts, and enjoy!

Serves 1 #ketomeals

Ingredients:

PB&Me Peanut Pad Thai Sauce:

• 2 tbsp Pb&Me Unsweetened Powdered Peanut Butter 
• 1 tsp water
• 1 tsp coconut cream 
• 1 tsp tamari 
• 1 tsp hot sauce 
• 1/2 tsp fish sauce 

Pasta:

• 1/2 can HOP 
• 2 tbsp vegetable oil
• 1 large garlic clove, sliced 
• 1/2 cup yellow pepper, sliced 
• 1/2 cup red pepper, sliced 
• 1/2 cup red onion, sliced 
• 1 egg, beaten

Directions:

• For the sauce, combine all ingredients and mix well.  
• Turn a frying pan to medium-high and add oil. Add garlic, peppers and red onion, stirring occasionally for a few minutes. Add HOP and egg, stirring until warmed through. Lower the heat and add peanut sauce, mixing well. Plate and garnish with bean sprouts, chopped cilantro and chopped peanuts. Enjoy!

Yields ~18 Cookies 

Ingredients: 

• 1 cup pumpkin purée
• 3 tbsp PB&Me Unsweetened Powdered Peanut Butter
• 3 eggs
• 1 tsp vanilla extract
• 1/3 cup butter, melted
• 3/4 tsp liquid monk fruit
• 3/4 cup coconut flour
• 2 tbsp oat fiber
• 4 tsp baking powder
• 2 tsp pumpkin spice
• pinch of salt

• 2 1/2 tbsp Pb&Me Unsweetened Powdered Peanut Butter
• 2 tbsp pumpkin purée

• Preheat an oven to 350°F
• In a bowl, combine all wet ingredients and throughly mix. In a separate bowl combine all dry ingredients and whisk together. Fold wet ingredients into dry ingredients.
• On a lined baking sheet, lay your cooking cutter down and press a heaping tablespoon into the shape of the mould. Repeat until tray is full. Bake for 10-12 minutes then allow to cool.

For decorating, mix both ingredients together, adjusting consistency with water if needed. Pipe onto cooled cookies as desired!

Serves 1

Ingredients: 

• 2tbsp instant coffee
• 2tbsp monk fruit sweetener 
• 2tbsp boiling water
• 2 tbsp PB&Me Chocolate Powdered Hazelnut Butter
• Unsweetened almond milk
• Ice

Directions: 

• Combine instant coffee, sweetener and boiling water in a bowl. Using a hand mixer, whisk or milk frother, whisk until pale stiff peaks form. Gently incorporate powdered hazelnut butter. 
• Add ice and milk to a glass. Top with whipped mocha and stir to combine. Enjoy!

Ingredients: 

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon of cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 2 over-ripe mashed bananas
• ½ cup granulated sugar
• ¼ cup PB&Me
• 1 large egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup of semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F. For muffins: line muffin tin with cupcake liners. Set aside.
2. In a small bowl, combine flour, baking soda, of cinnamon, baking powder and salt. Set aside.
3. In a large bowl, beat the mashed bananas, granulated sugar, PB&Me and egg - until well combined. Add the vegetable oil and vanilla extract. Mix in dry ingredients, stirring until just combined. Fold in the semi-sweet chocolate chips.
4. Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes.
5. Let muffins cool and enjoy!

Serves 1 #ketofriendly Pumpkin Pie Jar

Ingredients: 

• PB&Me powdered peanut butter
• 1 cup whole wheat pastry flour
• 2 tsp baking powder 
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon 
• 1 cup low-fat buttermilk 
• 2 tbsp plain non-fat Greek yogurt 
• 1 egg white
• 1 tbsp honey 
• 1 tsp vanilla extract
• 2+ tsp jelly of your choice
• Optional: chopped peanuts, berries, maple syrup

Directions: 

1. In a large bowl whisk together the whole wheat pastry flour, baking powder, baking soda, kosher salt and ground cinnamon. 
2. In a smaller bowl whisk together the buttermilk, Greek yogurt, egg white, honey and vanilla extract.
3. Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
4. Heat up an electric griddle according to manufacturer's instructions.
5. Scoop approximately 3 tablespoons of the pancake batter onto the hot griddle.
6. When bubbles start to form on top of the pancake, spoon about a heaping teaspoon of PB&Me and a teaspoon of jelly onto the centre of the pancake.
7. Cover the PB&Me and jelly with another tablespoon of the pancake batter then flip the pancake over and cook until done.
8. Repeat the process with the remaining pancake batter, PB&Me and jelly.
9. Top the pancakes with more peanut butter and jelly, chopped peanuts, berries and maple syrup if desired. Enjoy!

Yields 7 #ketofriendly bites

Ingredients:

• 1 cup almond flour
• 2 tbsp PB&Me Powdered Almond Butter
• 1 tsp cinnamon + 1/2 tsp for coating 
• 2 tbsp water 
• 2 tbsp keto maple syrup 
• 1 tsp monk fruit sweetener
• pinch of salt 
• neutral oil for forming

Directions: 

• Add powdered almond butter, water and keto maple syrup to a bowl. Stir until smooth. 
• In a separate bowl add almond flour, 1 tsp cinnamon and a pinch of salt. Stir wet ingredients into dry ingredients until fully incorporated. 
• Combine monk fruit sweetener with 1/2 tsp cinnamon in a small bowl. 
• Using lightly oiled hands, scoop 1 tbsp of dough at a time and roll into balls. Once completed, roll each ball in cinnamon sugar. Refrigerate until ready to enjoy!