Peanut Butter Ice Cream Topping
Servings: 6 people
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.
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.
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.
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
[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
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