This simple and delicious peanut butter sauce for ice cream is perfect for making sundaes. Serve it warm as a topping over your favorite 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 came up with this keto-friendly ice cream topping for peanut butter lovers just like me. 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 butter 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. I feel like I'm treating myself at an ice cream shop.
If you love peanut butter too, you are going to love this peanut butter ice cream topping!
You only need 3 simple ingredients to make the sauce! The recipe calls for natural peanut butter, sweetener, and water. That's it!
Almond milk can be used to thin out the sauce and make it a little creamier. A little salt may be needed too if you use an unsalted peanut butter.
This peanut butter sauce recipe is super simple. You just make a simple syrup on the stove top. Then stir in the creamy peanut butter.
Here's more details on the steps:
- Combine sweetener and water in a medium saucepan over high heat and boil for a minute.
- Remove sweetened water from heat and stir in the natural peanut butter until a desired consistency is reached. Add more water or almond milk as needed.
That's all there is to making a homemade peanut butter sauce for ice cream! I do find that stirring in a dash of salt gives it a better flavor.
️ Serving suggestions
This is the perfect sauce to serve warm over any kind of ice cream. It makes the perfect peanut butter sundae. I like to swirl it in so that the yummy flavor is in every bite.
You can even use it to make peanut butter cup ice cream sundaes! Just top keto vanilla ice cream with the peanut butter sauce and sugar free hot fudge sauce. Then top with sprinkle on chopped low-carb peanut butter cups and garnish with keto whipped cream.
Storage 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 sauce
If you need to thin out the peanut butter topping, simply stir in a little water or almond milk into the warm sauce. You can also use heavy cream if you'd like the peanut butter sauce to be 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.
If you like this peanut butter sauce, you may 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.
Peanut Butter Sauce For Ice Cream Topping
- ⅓ cup low carb sugar substitute use regular sugar for non-keto
- ¼ cup water
- ½ cup natural peanut butter
- 2 tablespoons almond milk optional
- 1 dash salt optional
- 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.
Array ( [serving_size] => 2 [calories] => 126 [carbohydrates] => 4 [protein] => 5 [fat] => 10 [saturated_fat] => 2 [cholesterol] => 0 [sodium] => 99 [potassium] => 139 [fiber] => 1 [sugar] => 1 [calcium] => 9 [iron] => 0.4 [serving_unit] => tablespoons )
Notes 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