This Is The Recipe For Low Calorie Peanut Butter.

Peanut butter is a spreadable cream made with shelled peanuts. It can be kept in a jar for more than a week, it can be eaten on slices of bread, rusks or used as an ingredient for the preparation of sweets or savories. A must on American tables, peanut butter is gluten-free, rich in protein and very satiating. With this ingredient you can prepare the classic American cookies called peanut butter cookies, it is an excellent ally to replace part of the butter contained in the recipes and thus make them lighter.

Low Calorie Peanut Butter

Often recommended by nutritionists for those who follow a diet, not because it does not contain calories, but because it makes them very full and full of energy at breakfast with only "good" fats from dried fruit. It is not suitable for those who are allergic to dried fruit but it does not contain gluten so you can prepare it for celiacs. During the Christmas period it is a nice idea to give in the baskets of small jars of peanut butter, perhaps decorated with bows or themed labels.

"Creamy, thick and simply homemade, even without the addition of sugars!"

  • 500 g of peanuts
  • 1 pinch of fine salt
  • 1 teaspoon of honey or maple syrup (optional)
Notes for ingredients

The weight of the peanuts is before shelling, after removing all the shells it will be about 300 g. - You can use any liquid sweetener instead of honey, if you want peanut butter without added sugar, you can omit the ingredient or increase the dose if you want a more sweetened peanut butter.
Low Calorie Peanut Butter


Remove all the shells and peanut skins, put the rest in a fairly powerful mixer.
To have an even more "intense" flavor, the peanuts should be toasted a few minutes before blending, if you do this step, however, I suggest you add 2 tablespoons of peanut oil to obtain a smoother cream, otherwise it will become too thick and less smooth.
Activate the mixer (not necessarily a Thermomix) first in jerks and then constantly at maximum speed, take care to take breaks if you notice overheating in the appliance.
Continue to blend the peanuts until warming up they release oil and form a fairly smooth cream.
Add the honey (or maple syrup) and salt, continuing to mix the mixture obtained.
With a spatula, collect the peanut butter and place it in a large jar, close and keep until use.
It keeps for 10 days in the refrigerator, when you go to use it you will have to remove it from the fridge a little earlier to get it back to room temperature.