Any Suggestions

Wondering if anyone has any suggestions on either a Peanut Butter that has lower fat then most. I eat a lot of peanut butter with celery but my fat intake is high.

There's a way to remove fat from natural peanut butter (the kind one buys at natural food stores or in the natural section of groceries. -no sugar & emulsifiers.)
Fat floats to the top of natural peanut butter. Look for the jars where the fat is floating on top, then just pour it off.
You can also stick a jar of natural p'butter in the 'fridge overnight and the fat will float up to the top. Or let it settle in your cabinet for a few days, same thing will happen.
This obviously changes the texture. It won't spread. -flavor makes up for it! Cheers!

you could buy peanut flour (PB2) which has been defatted and you add water to make a butter like consistency.
how high is your fat intake in terms of grams/bodyweight though? it might not be as high as you thought (there's not really an upper limit for fats).

My 2 favorite things are peanut butter and chocolate. I'd recommend trying PB2. Some specialty stores carry it but I just order mine online. I will say that if you eat it plain, it doesn't taste like Jif for example. It's nuttier and chalkier I guess. But put it on celery, PB&J, anything and you can hardly tell a difference. Its especially good as a subsititute in recipes since the more you mix it with things the less you can tell the difference. I do still have JIF in the house though

I agree PB2 is a great alternative to spread on celery, apples, toast, etc. It is only 45 calories and 1.5g fat per serving and all natural. Ingredients: roasted peanuts, sugar, and salt! No bad additives or substitutes. BKeller led me to order some and I am so thankful!!

Thanks everyone for the suggestions. I will have to try this. Was also looking at the Walden Farms Peanut Butter but not sure how it will taste.

I mix about equal parts banana and peanut butter in a blender until smooth and have also tried blending equal parts soy milk and peanut butter with great success as well. The soy milk combination yields a more spreadable, less thick product, but doesnt change the peanut butter flavor too much and adds more protein. Bananas keep the thickness of the peanut butter better, but do add a notable banana flavor to the spread. Whether blending with soy milk (or any nondairy milk) or bananas, the peanut butter mixture will be less calories and fat per serving. You can store the blended soy milk or banana and peanut butter mixture in a jar for about a week in the fridge fine. Also the product: Better Than Peanut Butter (sold at Trader Joes) has half the calories of peanut butter but about the same fat density.