Ice Cream Sandwich Chocolate Peanut Butter Layered

When looking for that little bit of chocolate and peanut butter, this is the treat for you. It so simple to grab two thin chocolate wafer cookies, spread them with some peanut butter, and then sandwich a layer of vanilla ice cream in between. Quick, easy and only 14 g of net carbohydrates per serving.

2 chocolate wafer cookies
1 1/2 tsp peanut butter
3 tbsp vanilla ice cream (no-sugar added)

Spread the flat side of each cookie with peanut butter. Spoon softened ice cream onto bottom cookie, and top with other cookie.

Best if frozen for at least 1 1/2 hours. Can keep in freezer wrapped in foil for up to 5 days.

Per Serving (Makes 1 sandwich)
129 Calories, 15 g carbohydrates, 1 g fiber, 4 g protein, 7 g fat

Click Here for a Recipe for Individual Strawberry Cheesecakes

Low Carb Recipe for Five Carb Peanut Butter Brownies

Everyone deserves a treat every once in a while, and these Peanut Butter Brownies are only 5 carbs. This is a quick low carb recipe. It is two layers, but only cooked once, so their is no waiting for separate layers to cook. Baked in only 15 minutes.

First Layer
5 tbsp butter
1/4 cup cocoa
2 eggs
1/4 cup milk or cream
1/4 cup water
1 tsp vanilla
1/4 cup sugar substitute
3/4 cup whey protein powder
2 tbsp oat flour
1 table baking powder

Second Layer
1/4 cup peanut butter
2 tbsp butter
2 tbsp sugar substitute
1 egg
2 tbsp whey protein powder

Melt butter and cocoa together. Add remaining ingredients in first layer, and mix until just blended.

Pour batter into 8 inch greased pan.

Mix all ingredients for second layer well. Spoon over bottom layer in the pan.

Bake only 15 minutes.


Per serving (makes 16 servings) 5 g carbs, 1 g fiber, 12 g protein.

Low Carb Breakfast Ricotta Pancakes

Low Carb Recipe for Peanut Butter Cookies

Not exactly the healthiest snack, but everyone needs a treat once in a while. This recipe makes 24 cookies.

6 Tablespoons Butter, unsalted and softened
1/2 Cup Peanut Butter, unsweetened, smooth
1/4 Cup light Brown Sugar, packed
1/4 Splenda
1 Egg, lightly beaten
1 Teaspoon Vanilla
1 1/4 Cups Oat Flour
1/4 Teaspoon Baking Powder
3 Tablespoons Peanuts, salted, chopped

Preheat oven to 350F.

Beat together butter, peanut butter until smooth. Add brown sugar, Splenda and beat with electric mixer until light and fluffy. Beat in egg and vanilla for another 1-2 minutes. Mix in flour, baking powder. Mix in peanuts.

Drop dough by Tablespoons, 2 inches apart on cookie sheet. Use fork to press down. Bake for 22-25 minutes. Transfer to rack to cook.


Quick Tip: If you use chunky peanut butter, and omit the chopped peanuts or just omit the chopped peanuts for a smoother cookie!

Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required.


Per Serving (1 Cookie)
94 calories, 7g fat, 3g protein, 7g carbohydrates, 1g fiber, 17mg cholesterol