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Luring you to this article by the thought of a creamy, sweet, delicious milkshake — I promise to give you just that! The perfect Peanut Butter Milkshake for One: dairy-free and sugar-free. This recipe is Keto, Low Carb and GAPS-diet friendly.
Be sure to choose a natural peanut butter that only contains peanuts and salt. Most commercially made peanut butters contain oils and sugar.
The surprise is just how creamy and delicious this milkshake is! This shake tastes like it’s made with ice cream. It’s pretty much the yummiest thing ever. Surprisingly, this creamy recipe is easily made with just ice cubes, peanut butter and just a few other basic pantry items that most of us have around the house at all times.
Which sweetener to choose?
Choose your sugar-free sweetener below based on your health situation: xylitol can be used by anyone fighting pathogen overgrowth, as well as those who are diabetic, fructose intolerant, or anyone who just doesn’t want “sugar.” It should be avoided by those with polyol sensitivities.
Monkfruit sweetener with part erythritol is another good option for keto and low carb dieters.
Local raw honey is great for many on GAPS, who know they can handle it without any pathogen flair-ups.
And pure maple syrup is for the truly well person who doesn’t want sugar but wants good.
All these sweeteners yield a slightly different flavor profile, and all three are great.
2 1/2 cups ice cubes
1/2 cup warm water
1/4 cup all-natural, organic peanut butter
2 T. hardwood-derived xylitol (such as Global Sweet brand) or erythritol, local raw honey, or pure maple syrup
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp.+ powdered stevia, or 5-8 drops liquid stevia, to taste, NuNaturals brand recommended
- Place all the ingredients into a high-powered blender, such as Vita-mix or Blendtec, in the order they are listed.
- Start the motor on low and increase the speed to medium high, blending for about 50 seconds, until all the ice is completely smooth and creamy.
- Serve. Makes one 16 oz. serving.
How to make your own peanut butter?
For every 4 cups of raw peanuts, cover with room temperature, filtered water by two inches, and 1 T. sea salt. Add 1/2 teaspoon vitamin C powder. Stir well to dissolve the salt. Leave out overnight at room temperature to soak, and ideally up to 18 hours. Drain them in a colander; and rinse them well.
Toss with optional sea salt to taste and place in your dehydrator or low temperature-capable oven, 95-145 degrees. At least 24 hours may still be necessary. To check your nuts’ doneness, let one or all cool to room temperature. Then eat one. It should be very dry and crispy, no softness or chewiness to the inside.
Place dehydrated peanuts on cookie sheets. Place in 350 degree Fahrenheit preheated oven until fragrant and toasted, about 20 minutes. Watch closely so they don’t burn.
Cool completely. Then place about 3 cups in food processor (depending on the size of your appliance), and blend until fully or mostly smooth.
Is peanut butter healthy?
Sadly, there are often mold issues with peanuts (they mold easily). You can take an herbal tincture to combat this, if it’s a concern to you, like thyme.
If you make your own peanut butter (see above) from home-sprouted peanuts, add 1/2 tsp. vitamin C powder to your salt water soaking solution. Vitamin C kills mold. If you’re not familiar with soaking and sprouting nuts, seeds, and in this case, legumes, see the footnote above. It explains the easy technique.