A simple low carb peanut butter ice cream topping that’s a nice change from hot fudge. Serve it warm as a topping for your favorite sugar free ice cream.
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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 pull out the ice cream maker and whip up a batch of home made peanut butter ice cream.
This peanut butter ice cream topping is a quick and easy way to get the flavor into regular store bought low carb ice cream. I don’t even bother heating up the leftovers.
I just mix a little bit of this luscious sauce into sugar free vanilla ice cream to satisfy my craving. Sometimes, it’s just what I need for an after work snack.
Carbsmart is one of the low carb ice creams that I buy. The other one is a non-dairy frozen dessert made by So Delicious. It’s made from coconut milk and is a little harder to find.
Low Carb Peanut Butter Ice Cream Topping Recipe
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.
When I have time, I’ll serve in on my own homemade vanilla or chocolate low carb ice cream. My chocolate recipe is actually a dairy free ice cream made with coconut cream.
Are you a peanut butter lover? If so, you must try this yummy sauce!
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Peanut Butter Ice Cream Topping
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Ingredients
- 1/4 cup low carb sugar substitute or erythritol
- 1/8 teaspoon stevia concentrated powder
- 1/4 cup water
- 1/2 cup peanut butter
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 if needed to get the right consistency.
- Pour the warm sauce over ice cream to serve.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Christa says
What is the best way to store the extra?
Lisa MarcAurele says
I put it in the fridge and heat it up a little in the microwave before serving.
Emily Kemp says
Mmm I’ve never tried a peanut butter topping like this before, it sounds amazing!
Amanda Mushynski says
I found them to be really dry, any suggestions? Coconut or almond milk perhaps?
Lisa says
Add more water or try adding some almond milk.
Rachel says
Love this recipe, thanks!
Lisa says
You’re welcome! Enjoy!
Angela says
I made this to top low-carb chocolate fudge brownies. The brownies are still baking but I tasted the sauce and it is delicious. Thanks for a great recipe.
Lisa says
You’re welcome! That sounds delicious!