Keto Chocolate Peanut Butter Donuts

Just about every recipe I've tried from the blog "All Day I Dream About Food" has been exceptional and delicious. These donuts are no different. Baking low carb is hard for me. I'm not a fan of the texture Almond Flour usually leaves behind. By adding some Whey Protein powder into the recipe, it changes up the texture perfectly. 

I linked the brands I used to the ingredients below. These have been tested by me and the ones I find the most tolerable when eating low carb. None of them leave any sort of chemical after taste - which I find common in many low carb sugars for some reason. 

The peanut butter glaze is what makes these donuts. I made mine thinner than she did according to the photos on her blog, but I also like a glaze to be loose and run down the sides. More glaze than frosting. If you prefer frosting, don't make it as thin. 

The hardest part of this recipe was determining when they were done. Her instructions say "when they are firm". I find that quite ambiguous. So do like me and give it your best guess. Letting them sit in the pan helps them continue baking too in case you bring them out sooner than "they are firm". 

The number of donuts you get will differ on how thick you make them. I got 12 and I filled the donut tray up to about 3/4 of the way to the top. I wasn't sure how much they'd puff up so I went a bit conservative. 

Keto Chocolate Peanut Butter Donuts

Recipe from All Day I Dream About Food

Makes up to 12

Donuts

• 1 ¾ cups almond flour
• 6 tablespoon Swerve Granular
• ¼ cup cocoa powder
• 3 tablespoon unflavored whey protein powder (or egg white protein powder)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs room temperature
  
• 6 tablespoon butter melted
• ⅓ cup water
• ½ teaspoon vanilla extract

Glaze

• ¼ cup creamy natural peanut butter
• 2 tablespoons butter
• 3 tablespoons powdered Swerve Sweetener
• 2 tablespoons heavy whipping cream room temperature
• ¼ teaspoon vanilla extract
• 1 to 2 tablespoons warm water to thin as needed
• 2 tablespoons finely chopped peanuts for decorating

Preheat the oven to 325F and grease 10 wells of a 12 well donut pan.

In a large bowl, whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Add the eggs, butter, water, and vanilla extract and stir until well combined. If your batter is overly thick, add a little more water, a few teaspoons at a time. It should be scoopable but not pourable.

Spoon the batter into the prepared baking pan, filling the wells about three quarters full. Bake 18 to 23 minutes, or until set and firm to the touch.

Remove and let cool completely in the pan before flipping out onto a wire rack.

Glaze

In a microwave safe bowl, melt the peanut butter and butter on high in 30 second increments, stirring until smooth. Alternatively, you can melt them carefully in a small saucepan over very low heat.

Whisk in the sweetener, whipping cream, and vanilla. If the glaze is very thick, whisk in the water a few teaspoons at a time until a dippable consistency is achieved.

Working quickly, dip the tops of the cooled donuts into the glaze and place on a baking rack to set. If the glaze thickens up too quickly, you also spread it onto the donuts.

Sprinkle with the chopped peanuts and let set, about 20 minutes.

Peanut Butter Sheet Cake

OMG!  I cannot tell you, or express in any words, just how good this cake was.  I made it for Easter dinner and it was fantastic. WARNING: it makes a lot. 

I know I should have figured out just in the title that "sheet cake" could make, well a "sheet". I just didn't think of how big a sheet was. 19X17 apparently.  Needless to say, I had plenty.

It's a recipe from Tasty Kitchen that a friend found and mentioned to me.  It was all down hill from there. The recipe is quick and easy.  I highly recommend it if you have a crowd to feed.

Photo by Tasty Kitchen

Peanut Butter Sheet Cake
Recipe from Tasty Kitchen

FOR THE SHEET CAKE:

• 2 c sugar
• 2 c flour
• 2 whole large eggs
• 1 tsp baking soda
• 1 c sour cream
• ⅔ c creamy peanut butter
• 1 c butter
• 1 c water

FOR THE PEANUT BUTTER FROSTING:

• ½ c butter
• ⅔ c creamy peanut butter
• 6 T milk
• 2-½ c powdered sugar
• 1 tsp vanilla

Preheat oven to 400ºF.

For the cake:
In a bowl combine the sugar and flour.

In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside.

In a small saucepan combine peanut butter, butter, and water. Bring to a boil.

Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15×10 inch sheet/jellyroll type pan. (JW Note: I used my 19X17 and it was just fine)

Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.

For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.

Holy Crap These are Amazing Cookies

I'm not sure how I stumbled on to this blog, but I'm so glad I did. Sticky, Gooey, Creamy, Chewy is it's name. It's an awesome cooking site.  Anyhow, these cookies were one of her recipes and I decided to make them for a dinner party I had on Friday night. Turns out these are AMAZING cookies. Amazingly delicious, and amazingly easy.

Make them. You won't regret it.

The only change to the recipe I made was I didn't drizzle with chocolate. I had some chocolate issues that weren't good, so I decided to pass on that action.

Photo by Sticky, Gooey,
Creamy, Chewy

Holy Crap These are Amazing Cookies
Recipe from Sticky, Gooey, Creamy, Chewy

• 1 c sugar
• 1 c corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 c corn flakes
• 3 ounces good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.

Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

Drizzle the melted chocolate over the cookies.

When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn't want anyone to get hurt!

Peanut Butter and Chocolate Pan Cookies

The third cookie I made yesterday was pretty good. I over-cooked the cookie part so they were kinda dry.  But besides that they were easy and tasty, just watch your cooking time.

Peanut Butter and Chocolate Pan Cookies
Recipe from MyRecipes.com

• 3/4 c chunky peanut butter
• 2 large eggs
• 1 tsp vanilla
• 1 c firmly packed light brown sugar
• 2 c all-purpose baking mix

1 package dark chocolate morsels, divided
 
Stir together peanut butter, eggs, and vanilla in large bowl.

Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Peanut Butter & Fudge Swirl Pie

A couple of weeks ago I went to a friend's house for dinner. My job was to bring dessert.  Back in April when I was visiting the ParentalUnits Mom had made a peanut butter pie that was fantastic.  I didn't have the recipe, but I figured the Internet would.

I am not sure if this is the exact recipe, but it was close enough.  Super easy and SUPER delicious.  I think it'd be relatively easy to lighten up too. Use light cream cheese and light cool whip.  I chose to not add the sugar into the recipe. I figured it was sweet enough and I'm glad I didn't.

I did add chopped peanut to the topping too.

Peanut Butter & Fudge Swirl Pie
Makes 1 pie

• 8 oz cream cheese
• 1/2 c sugar
• 1/4 c creamy peanut butter
• 2 c thawed Cool Whip
• 1 OREO pie crust (6oz)
• 1/4 c Hot fudge topping, warmed

 
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until well blended. Whisk in COOL WHIP.

SPOON into crust. Drizzle with fudge topping; swirl gently with knife. REFRIGERATE 4 hours or until firm.

Chicken Satay Skewers

I'm a big fan of chicken satay. Some of the best I've had is at a restaurant in Seattle called Thai Siam on Lake Union.  I've also had some pretty marginal chicken satay. 

Chicken satay is pretty simple. Chicken, some spices, and a nice peanut butter dipping sauce. This recipe, while good, needed a ride to flavor town. If you're not a spicy person, or don't like curry, this recipe most likely is just fine for you.  I was sure chicken satay had curry in it, so I made a special trip to get curry. When I got home and saw it didn't, I used the curry anyhow! Cuz that's how I roll.

This is traditionally an appetizer too, though it was my main course last night.

Chicken Satay Skewers
Recipe from Everyday Food

Photo by Everyday Food

Serves 8

• 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1 garlic clove, minced
• 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• Vegetable oil, for pan

JW Notes: I added:
a dusting of curry powder to the chicken seasoning a tsp of cream to the peanut butter dipping sauce (cuz it was too thick, you could just as easily add water) and a touch of curry to the dipping sauce. Hey, I told you I made a separate trip for this curry dang it! I was going to use it.

Oh and I didn't bother to skewer my chicken because it was just me and why waste a good skewer!
Directions

In a bowl, toss chicken with sesame oil, soy sauce, garlic, and teaspoon red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.

Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.

Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Peanut Butter Truffle Cupcakes Recipe

I thought I had posted this recipe in a previous post, but apparently I hadn't.  I suspect because its so good I want to keep it for myself. 

I've made this cupcake about three different times, and each time I forget just how good and how easy it is. 

Peanut Butter Truffle Cupcakes
Recipe from Taste of Home
Makes 12 cupcakes

Photo courtesy of Taste of Home

Truffle:

• 6 ounces white baking chocolate, coarsely chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons baking cocoa

BATTER:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee

FROSTING:

• 3 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons creamy peanut butter

For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. (JW Note: I don't do so well with microwaving chocolate, so I used a double boiler). Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.

Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Chocolate Cupcakes with Peanut Butter Icing

I'm a big fan of chocolate and peanut butter together.  I like both separate, but like both together almost more.  I have tried many, MANY recipes for peanut butter frosting and hadn't found one that was both full of peanut butter flavor and not overly sweet.

A cousin in our family has a killer peanut butter frosting recipe that she WILL NOT share with anyone else. So since she won't we're left with trying to figure out what she puts in it.  I gave up on that and just used another chef's recipe.

The Barefoot Contessa did these cupcakes on her show a couple of weeks ago. I'm not usually a fan of the Barefoot Contessa but the chocolate / peanut butter combo hooked me. I had to watch. And boy am I glad I did.

Chocolate Cupcakes with Peanut Butter Icing
Recipe from the Barefoot Contessa

Makes 14 - 16 cupcakes
Note: I made 4 cupcakes and put the rest of the mix in an 8X8 dish (greased dish) and man was that good.  Thick layer of cake with a thick layer of frosting. Nummers!

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.



Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chocolate Peanut Butter Pie

Oh it's been a good weekend for food. Fattening weekend, but good. I was invited to some friends house for TGIF and asked if I could bring a dessert. I had found this recipe in a cookbook I had and just had to make it.

Warning: The faint at heart should not read on. The one's who could have a heart attack by just reading the ingredients should move on. = ) Did I mention this was a wee bit fattening?

I doubled the recipe because I didn't have a 9" tart pan but a larger one. If I were to make this again - or rather when I make this again - I won't double the gelatin part. The gelatin is used to thicken the cream of the no-bake pie filling.

I also couldn't find just regular old chocolate wafers cookies - so I used peanut butter filled oreo's. And let me just tell you...Oh.My.God. It added a nice hint of pb to the crust.

Chocolate Peanut Butter Pie
Serves 8

• 30 Chocolate wafer cookies
• 4 T unsalted butter; melted
• 1/4 cup cold water
• 1 envelop unflavored gelatin
• 3/4 cup packed light brown sugar (be sure to use light brown sugar on this one. Dark brown would over power the light flavor)
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 cup chopped roasted unsalted peanuts (I used salted ones because I thought the sweet and savory would go well together and it did.)

Preheat oven to 350F. Process cookies in a food process until finely ground to yield 1 3/4 cup. Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9" tart pan with a removable bottom. Press firmly into the bottom and up the sides. (use the bottom of a medal measuring cup to help with evening and flattening). Place pan on a baking sheet; bake crust until set - 15 to 20 minutes; let cool completely.

Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5-10 minutes.

In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.

Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days. (as if it would last that long)