You’re standing in the baking aisle at Walmart, staring at that familiar blue and white label. On one side, you’ve got the name brands like PB2 or PBFit, usually hovering around that seven or eight-dollar mark. Then there’s the Great Value PB Powder. It’s cheaper. Significantly. But if you’re like me, you’ve probably wondered if it actually tastes like peanuts or if it’s just some weird, chalky imitation that’s going to ruin your morning smoothie.
Honestly? It's better than you’d expect.
Most people buy powdered peanut butter because they want the protein without the massive calorie bomb that comes with the oil in traditional jars. Standard peanut butter is delicious, but at 190 calories for two tiny tablespoons, it’s a dietary landmine if you have a heavy hand. Great Value PB Powder strips away about 85% of those fat calories by pressing the roasted peanuts to remove the oils. What’s left is a fine flour that packs a punch of flavor.
I’ve spent months testing this specific store brand against the "OG" versions. There are some nuances you need to know before you start swapping it into every recipe you own. It isn't a perfect 1:1 replacement for Jif in a sandwich, but for everything else, it’s a bit of a budget-friendly cheat code.
The Ingredient Truth: What’s Really Inside?
If you flip the jar around, the ingredient list is surprisingly short. We’re talking roasted peanuts, sugar, and salt. That’s it. Some people get weirded out by the "sugar" part, but it’s essential for balancing the bitterness of roasted nut skins.
Let's look at the math. A 6.5-ounce jar of this stuff usually provides about 15 servings. Each serving has roughly 50 to 60 calories, 1.5 grams of fat, and 6 grams of protein. Compare that to the 16 grams of fat in regular peanut butter. It’s a massive delta.
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You’ve probably seen "naked" peanut powders that don't have salt or sugar. Avoid those unless you like the taste of cardboard. The Great Value PB Powder hits that sweet-salty equilibrium that makes it actually palatable. It uses U.S. grown peanuts, which is a nice touch for a "generic" brand. The texture is a very fine, almost silken dust. If you open it and it looks clumpy, just shake the jar. That’s usually just moisture from the shelf life, not a sign of it being "bad."
Texture Troubles and How to Fix Them
Mixing this stuff with water is an art form. The instructions say to mix two tablespoons of powder with one tablespoon of water.
Don't do that.
If you follow the label exactly, you get this weird, tacky paste that sticks to the roof of your mouth like glue. It lacks the creamy "slip" of real peanut butter because, well, the oil is gone. To make it actually taste like spreadable peanut butter, I’ve found a few tricks. Use a tiny splash of almond milk instead of water. The slight fat content in the milk helps the powder emulsify better. Or, if you’re feeling fancy, a drop of honey.
The real magic of Great Value PB Powder isn't as a spread. It’s as an ingredient. It dissolves almost instantly in Greek yogurt or oatmeal. If you try to stir regular peanut butter into cold yogurt, you end up with a big, stubborn glob. This powder integrates seamlessly. It turns a boring bowl of Fage into something that tastes like a Reese’s Cup filling.
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Does it actually save you money?
Economics matter. Usually, the Great Value version is about 30% cheaper per ounce than PB2. If you’re a daily user—maybe you put it in your post-workout shake every single morning—those savings add up to fifty or sixty bucks a year. That’s a few free trips to the movies or a tank of gas. For a product that is essentially processed the exact same way as the premium brands, it’s hard to justify paying the "brand tax."
Why Some People Hate It (and Why They're Wrong)
The biggest complaint I see online is that it "doesn't taste like real peanut butter."
Well, yeah.
It’s literally missing the fat. Fat is where the flavor lives. If you go into this expecting the soul-hugging richness of a jar of Skippy, you’re going to be disappointed. You have to view Great Value PB Powder as a concentrated peanut seasoning. It’s a tool. It’s for adding protein to pancakes without making them heavy. It’s for making a Thai-style peanut sauce for noodles without the 800-calorie price tag.
I’ve noticed the Great Value version is slightly more "roasty" than PBFit. Some batches have a darker hue, suggesting the peanuts were roasted a bit longer. I personally dig that. It gives a deeper depth to smoothies where the peanut flavor usually gets lost behind bananas or protein powder.
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The "Add-In" Strategy
- Baking: Replace about 1/4 of the flour in your cookie or muffin recipes with the powder. It adds a nutty aroma without messing up the chemistry of the rise.
- Popcorn: This is the best-kept secret. Sprinkle the dry powder over hot, lightly buttered popcorn. It’s a game changer.
- Protein Shakes: Stop using the scoop that comes with your whey. Add a tablespoon of this to give it an actual texture.
Comparing the Giants: Great Value vs. PB2
I did a side-by-side taste test. I’m talkin' two bowls, two spoons, blindfolded. The results were... underwhelmingly similar.
The PB2 was slightly finer, almost like powdered sugar. The Great Value PB Powder had a slightly grainier feel when mixed with just water. But once you put them in a smoothie? Zero difference. None. You couldn’t pick them out of a lineup if your life depended on it.
The only real difference is the packaging. The Great Value jar has a wider mouth, which actually makes it easier to get a measuring spoon inside without getting peanut dust all over your knuckles. It’s the little things, honestly.
Practical Steps for Your Next Grocery Run
If you’re ready to give it a shot, don't just buy the biggest jar they have. Start with the small 6.5-ounce container. Test it in your specific use case. If you’re a baker, see how it reacts with your leavening agents. If you’re a lifter, see if it clumps in your shaker bottle.
Next Steps:
- Check the Seal: Walmart’s shipping can be rough. Make sure the foil induction seal under the lid is tight. If it's loose, the powder will be stale and bitter.
- Store it Cool: Heat is the enemy. Even though the oil is gone, the residual fats can go rancid if you keep the jar right next to your stove. Put it in the pantry or even the fridge if you don't use it fast.
- Experiment with Ratios: Forget the 2:1 rule. Start with the powder and add liquid drop by drop until you hit the consistency you actually like.
- Try the Cocoa Version: If your local store carries the Great Value Chocolate PB Powder, grab it. It’s basically healthy Nutella powder and it’s incredible on sliced apples.
Stop overpaying for a name brand that’s selling you the same ground-up legumes. The Great Value PB Powder is a rare instance where the generic is just as good, if not more functional, than the "premium" alternative. It’s a pantry staple for a reason. Grab a jar, mix it into some oats, and see for yourself.