Low Carb Peanut Butter Raspberry Swirl Creami
This low carb peanut butter raspberry swirl Ninja Creami recipe swaps store-bought jam for a real fruit sauce swirl, creamy and just 6g carbs per serving.
Servings: 4 people
Calories: 158kcal
Cost: $10
Ingredients
- 2 cups unsweetened vanilla almond milk
- ¼ cup powdered sweetener sugar substitute
- 2 tablespoon cream cheese
- ¼ cup Creamy Natural Peanut Butter
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- 1 tablespoon powdered sweetener sugar substitute
- 1-2 tablespoon water
- ½ teaspoon lemon juice
Instructions
- Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
- Add the almond milk, powdered sweetener, cream cheese, peanut butter, and vanilla extract to a blender
- Blend on high for 30 to 45 seconds, until completely smooth with no lumps of cream cheese or peanut butter left
- Pour the mixture into the Ninja Creami pint, filling to the max fill line
- Freeze upright for a full 24 hours before spinning
- While the base freezes, add the raspberries, sweetener, water, and lemon juice to a small saucepan over low heat
- Mash the raspberries as they cook, stirring often, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes
- Remove the raspberry sauce from heat and let it cool completely to room temperature before using
- Once frozen, run the pint on the Lite Ice Cream setting
- Check the texture, if it's still crumbly, respin or add a tablespoon of cream and respin
- Spoon the cooled raspberry sauce over the spun base and fold gently a few times to create a swirl, then serve immediately
Notes
- Serving suggestion: a few crushed peanuts or an extra spoonful of the raspberry sauce on top before serving
- Batch note: the raspberry sauce can be made a day ahead and kept in the fridge, so freeze day and swirl day don't have to be the same day
Nutrition
Calories: 158kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Fiber: 3g | Sugar: 2g
