I can't find any low carb peanut butter in the stores, so I guess I'll have to make my own. I plan to add peanut oil and sweetener. Can someone who makes it please tell me how long it keeps and do I need to refrigerate it?
Peanut butter usually stays in my pantry for several months before it gets finished. not sure about homemade varieties. I would think refrigerating PB would make it really stiff and hard to spread.
On a whim a couple of weeks ago, I picked up a couple different peanut butters for comparison to my regular PB. 6-7g carb for a 2Tbsp serving size. don't know if that counts as low carb for others, but it's reasonably low to me for snacking on.
I've seen organic peanut butter (I'm not certain what else they'd be made from) in the 'healthy' part of the supermarket...it said no added salt and no added sugar...I bought it a few months back and it's still fine...only ingredient says 'peanuts'
If any peanut butter can sit without refrigeration and it doesn't separate (oil on top) it's not real and you should stay far away from it.
Peanuts have starch, so it will never be among your "free foods". Peanut butter should have at most two ingredients: peanuts and salt. Nearly all the popular commercial brands have hydrogenated oils (to prevent the natural separation of the oil) which of course means trans-fats. This is a more serious threat than a couple of grams of starch.
I just checked my organic PB from Sprouts (peanuts, salt) and in 2 tbsps, it has 6g total carbs, 4g fiber or 2g net carbs. I wouldn't normally eat more than that amount at a time. Two sticks of celery topped with real peanut butter is one of my go-to snacks.
I buy organic peanut butter in a tub that our local store makes. The only ingredient is peanuts. I don't think you need to add anything. Just throw peanuts in a Food processor. Process until you get the right consistency. You can also make any kind of nut butter or even use seeds like sunflower seeds.