Peanut Butter Sauce For Ice Cream Topping
Servings: 6 people
Calories: 126
A delicious peanut butter sauce made with just two ingredients and water. Serve it warm as a topping for your favorite ice cream.
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Ingredients
- 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
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.
Video
Notes
Original recipe used ¼ cup erythritol plus ⅛ teaspoon stevia extract powder as granular sweetener blends weren't readily available.
Creamy peanut butter is recommended but you can use crunchy peanut butter if you want to add small pieces of peanuts into the topping.
Store peanut butter sauce 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.
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