Peanut Butter and Jelly Snacks

Aaaaand you thought you’d never be able to have peanut butter and jelly sandwiches again, didn’t you? Well, the net carb count for this recipe in its entirety is 25, which is why I’m dubbing these “snacks,” as in, don’t eat the whole dang banana (unless you’re doing paleo – in which case, sub out the nut butter and enjoy!)

I never really had a hankering for PB&J until I couldn’t have it anymore. And spreading some sugar-free jelly and peanut butter on a baked parmesan cracker just isn’t the same – or even close – to the real thing.

So I decided that instead of sugar-free jelly since I’m trying to avoid fake sugars AND real sugars these days, why not a strawberry instead? All jam really is, is mashed up strawberries with sugar, right? For the sake of cleanliness, I did not mash up or muddle this strawberry, although I’m sure it would be tasty (messy) that way also. Now before you get on my back about the banana, the trick to this recipe is portion size.

Peanut Butter and “Jelly” Snacks

Servings: 10

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes

Nutritional Facts: 3g Net Carbs| 16 Calories | 0g Fat | 3g Carbs | 0g Protein | 0g Fiber

Ingredients:

• 1 medium banana
• 2 medium strawberries
• 1 tbsp peanut butter

Steps:

1. Use an egg slicer to divide a medium banana up into about 20 even slices, and two medium strawberries into 10 total slices. Stack them using the banana as the “bun” and use a small spoon to add a dollop of nut butter in between your slices.
2. Next, in order to keep from eating them all, use some tin foil or wax paper to wrap up each individual little snack sandwich like a candy. Place the sandwich in the middle, wrap both sides around it and then twist the ends.
3. Finally, pop them in the freezer. The recipe should make approximately ten 3 carb little snack sandwiches. If you pop them in the freezer right away, they won’t brown and will be a delicious little-frozen treat the next time you have a sweet craving.

Peanut Butter and Jelly Snacks

★★★★★

5 from 1 reviews

Aaaaand you thought you’d never be able to have peanut butter and jelly sandwiches again, didn’t you? Well, the net carb count for this recipe in its entirety is 25, which is why I’m dubbing these “snacks,” as in, don’t eat the whole dang banana (unless you’re doing paleo – in which case, sub out the nut butter and enjoy!)

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 10 Servings 1x
• Category: Lunch

Scale 1x2x3x

Ingredients

• 1 medium banana
• 2 medium strawberries
• 1 tbsp peanut butter

Instructions

1. Use an egg slicer to divide a medium banana up into about 20 even slices, and two medium strawberries into 10 total slices. Stack them using the banana as the “bun” and use a small spoon to add a dollop of nut butter in between your slices.
2. Next, in order to keep from eating them all, use some tin foil or wax paper to wrap up each individual little snack sandwich like a candy. Place the sandwich in the middle, wrap both sides around it and then twist the ends.
3. Finally, pop them in the freezer. The recipe should make approximately ten 3 carb little snack sandwiches. If you pop them in the freezer right away, they won’t brown and will be a delicious little-frozen treat the next time you have a sweet craving.

Nutrition

• Serving Size: 10
• Calories: 16
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 0g

Keywords: Peanut Butter and Jely

If you love a good sandwich then be sure to check out my post about Low Carb and Keto Sandwiches next. Let me know what you think in the comments!