Peanut Butter Pastry Cream (Sugarless, THM S)

I’m loving this Peanut Butter Pastry Cream. It is sugarless and fits well into my Trim and Healthy Lifestyle.

It is rich and creamy, and fills cupcakes as well as layer cakes quite nicely. This peanut butter pastry cream isn’t overly sweet, but has a hint of sweetness that can be complimented with on plan sweeteners in other parts of your dish. By using this as a dessert sauce or topping you aren’t over powdered by sweeteners in one portion of your dessert.

I’ve used this to make the filling for my Nutty Butter Snack Cakes and because you are layering the sweeteners it really gives the cakes a nice taste profile without a bitter after taste.

But that filling will be in another post so that it isn’t confusing. I am also going to update that recipe a bit giving you options to use baking blend instead of beans for the snack cakes! (Isn’t that exciting!!)

Are you looking for a “Twinkie” pan??

You can find them here…

I really hope you enjoy using this Peanut Butter Pastry Cream Just as much as I do!

I have some exciting new posts to share with you that use it… so please come back and visit often!

Peanut Butter Pastry Cream (Sugarless, THM S)

 

Author: Judy Witherby

Nutrition Information

• Serves: 8

• Calories: 108

• Fat: 11g
• Carbohydrates: 1g
• Sodium: 20mg
• Protein: 1g
• Cholesterol: 36mg

Recipe type: Sauce

Save Print

A rich and creamy peanut butter pastry cream to use in filling cakes, cookies, crepes or drizzled over your muffin in a mug.

Ingredients

• 1 cup almond milk
• ½ cup heavy cream
• ¼ cup egg whites
• 2 Tablespoons THM Super Sweet Blend (1/4 cup THM Gentle Sweet)
• ¾ cupTHM Pressed Peanut Flour
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter
• ⅛ teaspoon xanthan Gum

Instructions

1. Place almond milk and cream in a heacy sauce pan. Heat until steam rises above milks (do not let it boil) reduce heat. While whisking vigoursly add egg whites and continue to whisk so that eggs don't scramble,
2. while Wisking add peanut flour and xanthan gum, and continue to wisk to combine until mixture thickens slightly. Add vanilla extract and butter, whisk until combined.
3. Remove mixture from heat. Pastry Cream will thicken as it cools.

Notes

This recipe is an S condiment for those following Trim Healthy Mama.

3.5.3208

Are you a mama that uses Pinterest? Do you follow me on Facebook? Instagram? or Twitter??

I love seeing how you are using these recipes in your journey so please considered interacting with me on different social media channels as well as here on the blog.