Keto Peanut Butter Sauce for Ice Cream Topping

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A simple keto peanut butter sauce for ice cream that’s perfect for making low carb sundaes. Serve it warm as a topping for your favorite sugar-free ice cream.

My favorite ice cream flavor has always been peanut butter. There’s just something about it. However, I don’t always have the time to whip up a batch of homemade ice cream.

That’s why I love this peanut butter ice cream topping. It’s a quick and easy way to get the flavor into store bought low carb ice cream. I don’t even bother heating up the leftovers.

I just mix a little bit of this luscious keto peanut sauce into sugar free vanilla ice cream to satisfy my craving. In the summer, it’s just what I need for an after work snack.

Realgood is one of the low carb ice creams that I buy. The other brand I like is a non-dairy frozen dessert made by So Delicious. It’s made from coconut milk and has no sugar added.

How to make peanut butter sauce for ice cream

You only need a handful of ingredients to make the recipe. In fact, the only essential ingredients are peanut butter, sweetener, and water.

Here’s the simple steps:

• Combine sweetener and water in a small saucepan over high heat and boil for a minute.

• Remove sweetened water from heat and stir in peanut butter until a desired consistency is reached. Add more water or almond milk as needed.

That’s all there is to making it! I do find that stirring in a dash of salt gives it a better flavor.

Serving peanut butter ice cream topping

You’ll love this peanut butter ice cream topping served warm over either sugar free vanilla or chocolate ice cream. I like to swirl it in so that the yummy peanut butter flavor is in every bite.

It’s a great addition to my keto frozen custard and dairy-free chocolate ice cream recipes. Sometimes, I’ll swirl the sauce into my homemade ice cream before it freezes.

Storing and reheating

Although it can be left out at room temperature, it’s best to store the peanut butter sauce in the refrigerator. If you do use almond milk to thin out the sauce, you’ll definitely want to keep it chilled.

To heat up the cold sauce, just place two tablespoons in a small microwaveable bowl and microwave on high for about 20 seconds. You can also reheat it on the stove if you prefer.

Thinning the peanut sauce

If you need to thin out the ice cream topping, simply stir in a little water or almond milk into the warm sauce. You can also use heavy cream if you’d like it a little creamier.

Tips and variations

You can use the recipe with any nut or seed butter to easily change the flavor. Sunflower seed butter is a great option for those with a peanut allergy.

The sweetener can also be cut back and seasonings added to make this more of a Thai-inspired peanut sauce. Just add in a little tamari (or coconut aminos for soy free), garlic, and a little lemon or lime juice. A dash of red pepper flakes can be added to spice it up.

Other recipes to try

Want to try a few more homemade sweet keto sauces? These are some of my top picks:

• Sugar Free Caramel is another easy and delicious topping for ice cream.
• Keto Lemon Curd can be spread on toast or used to drizzle over desserts.
• Sugar Free Hot Fudge is perfect for making your own low carb sundaes.
• Keto Chocolate Syrup can be mixed into milk or served over ice cream.
• Sugar Free Blueberry Syrup is a great topping for pancakes and yogurt. But you can use it with ice cream too.

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Peanut Butter Ice Cream Topping

Author: Lisa MarcAurele

5 from 3 votes

A simple low carb peanut butter sauce sweetened with all natural stevia and erythritol. Serve it warm as a topping for your favorite sugar free ice cream.

Recipe Video (Click on Image to Play)

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dessert

Cuisine: American

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Servings 6 people

Calories 126

Ingredients

• ▢ ⅓ cup low carb sugar substitute
• ▢ ¼ cup water
• ▢ ½ cup peanut butter
• ▢ 2 tablespoons almond milk optional
• ▢ 1 dash salt optional

US Customary – Metric

Instructions

• Mix together the sweetener and water in a small saucepan over high heat and bring to a boil; boil for one minute.
• Remove from heat and stir in the peanut butter until melted well blended. Add additional water or optional almond milk as needed to get the right consistency. A dash of optional salt enhances the flavor.
• Pour the warm sauce over ice cream to serve.

Notes

Original recipe used ¼ cup erythritol plus ⅛ teaspoon stevia extract powder as granular sweetener blends weren’t readily available.

Store leftovers in the refrigerator and heat up in the microwave or on the stove. 

Water, almond milk, or cream can be stirred in a little at a time to thin out the sauce.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 2tablespoons | Calories: 126 | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 0.4mg

Additional Info

Net Carbs: 3 g | % Carbs: 9.8 % | % Protein: 16.4 % | % Fat: 73.8 % | SmartPoints: 4

Values

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    [fat] => 10
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    [cholesterol] => 0
    [sodium] => 99
    [potassium] => 139
    [fiber] => 1
    [sugar] => 1
    [calcium] => 9
    [iron] => 0.4
    [serving_unit] => tablespoons
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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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First Published: September 13, 2010… Last Updated: May 8, 2020