Is peanut butter OK to have?

(Melanie Armistead) #21

I get a dark chocolate sea salt peanut butter and eat it with double cream.

(Tracey) #22

That sounds delicious…

(Jeanne Wagner) #23

Not actual. More like a big blob on the spoon, but not ginormous…

(Jeanne Wagner) #24

Sounds delish! What is double cream?

(Vladaar Malane) #25

I do peanut butter chocolate fat bombs, with actual peanut butter but no artificial sweetener added It’s the closest thing to a recces peanut butter cup, and I love it. Guess moderation is the key even if you are okay weight wise with peanut butter.

(TJ Borden) #26

When done well, the glob should come out about the size of a small apple… of course that’s why I try to avoid peanut butter now.

(Brian) #27

Once upon a time, I resembled that remark. Not so much anymore. I still like peanut butter but it’s usually a little on a keto pancake or an ingredient in a muffin.

(Jeanne Wagner) #28

:rofl:

(Melanie Armistead) #29

It’s just 100% cream that’s 57% fat

(Jeanne Wagner) #30

Ok thanks. Can you tell me how it equates with heavy whipping cream? That’s all I’ve used so far…

(Melanie Armistead) #31

Nope. As an Australian, I have no idea what whipping cream is. I either use pure (pouring) cream which is 35% fat or double cream which is solid and 57%.

(Jeanne Wagner) #32

Ok well I need to look up all the properties of heavy whipping cream. All I really know is that it is considered a full fat cream. Thanks for the replies!

(Lonnie Hedley) #33
(Karen Parrott) #34

I abstain from all nut butters for several reasons. As you go and collect your own data, you’ll know your own tollerance.

  1. I’m a food addict in recovery. All nuts & nut butters are binge triggers for me.
  2. I used to get migraines, abstaining from nuts = no migraines.
  3. I’m maintaining a 69+ pound weight loss for 6+ years, some obesity experts don’t recommend legumes to their maintenance patients.
  4. Extra calorie intake will put me into weight gain mode.

Hmmm, compulsive overeating+ headaches( fat pants) = all the nopes for me.

So all those things in a nutshell (ugh, pardon the pun, couldn’t help it) have me all the no’s on nuts.

#35

HAs we are on the topic of creams. How is American sour cream fit in? I have been eating that when I crave yogurt. In much smaller portions of course but maybe full fat Greek yogurt is fine too in the same smaller portion? Since I don’t want too much protein from it.

And boy do I miss the clotted cream in the UK

#36

I make my own full fat yoghurt and it keeps in the fridge for several months. Very thick and very sour. I love it!

#37

I eat Aldi natural PB with chia and flax blend. $1.99 for 12 oz at the moment. I treat it as a desert and probably eat one correctly measured tablespoon each day. I use my cook measure spoons

(TJ Borden) #38

@Melanie our (‘Murcian) HWC sounds like your pouring cream. It’s usually around 35%. The stuff I get at Costco is 40%, but I find this solid 57% fascinating.

I’ve found Devonshire cream here in the states, but it’s crazy expensive for a tiny little jar.

(Lonnie Hedley) #39

I’ve replaced ice cream with sour cream. I also mix it with ground beef. And put a scoop on my plate under my frittata. Basically I eat a lot of sour cream.

#40

You can make your own clotted cream in the oven using HWC