This Keto Peanut Sauce is an irresistible topping that you are going to want to drizzle on everything! It is fabulous with Keto Chicken Wings and works equally well over grilled or roasted vegetables. Whether you're making a Thai chicken salad, chicken satay, stir fry, or just need a quick dipping sauce, this is a versatile peanut sauce that you can use for almost anything.
Why Make Peanut Sauce at Home?
Two words: sugar overload. Most store-bought sauces have corn syrup, starches, or other fillers. Many recipes also use white sugar, which increases the carb content, but this recipe avoids it to keep things low carb. This recipe skips the sugar while keeping the flavor.
What Makes This Keto Peanut Sauce So Good?
Thai cuisine is all about balance. Every dish aims for harmony among sweet, salty, sour, and spicy flavors. A squeeze of lime for sour, coconut aminos or soy for salty, a little sweetener for balance, and chili for heat, that's the magic formula. Thai Peanut Dressing has a rich, creamy, and perfectly balanced flavor that combines nutty, savory, tangy, and slightly sweet elements. The peanut butter gives it a smooth, roasted nuttiness, while the soy sauce adds depth and umami. Lime juice and vinegar bring a bright acidity that cuts through the richness, creating a refreshing contrast.
Ingredients You'll Need
- Unsweetened Natural Peanut Butter (½ cup): The creamy base. Go for no-sugar-added for the best low carb option (or make your own!). Chunky works if you like texture. Almond butter can also be used as a paleo-friendly or nut-free alternative for those with dietary restrictions.
- Coconut Aminos (¼ cup): Soy sauce's healthier, low carb cousin with all the umami flavor.
- Fresh Ginger (2 tsp, grated): Warm, zesty kick.
- Garlic (2 cloves, minced): Savory punch.
- Fresh Cilantro (2 tbsp, optional): For garnish or mixing in.
- Rice vinegar
- Lime juice
- Sesame oil
- Swerve
- Crushed red pepper flakes
- Avocado oil
- Chili paste
- Hot water
Step-by-Step Instructions
- Combine Ingredients: In a small bowl combine peanut butter, tamari or coconut aminos, rice vinegar, and lime juice. Vigorously stir all ingredients together in small bowl until very smooth. As you stir, sauce will initially appear clumpy but will eventually combine.
- Next, stir in the flavor powerhouses: toasted sesame oil, avocado oil, sweetener, ginger, garlic, and chili paste if you want some heat.
- Adjust Consistency: Now, thin it to perfection: whisk in warm water a tablespoon at a time until it's your ideal consistency. Want a thick dip for spring rolls? Stop early. Need a pourable dressing for a salad? Give it a taste test (chef's perk!). Add more lime for brightness, sweetener for balance, or chili for a little kick.
- Adjust & Use: Taste, adjusting ingredients as needed. For thinner sauce or dressing, stir in extra tablespoon of water (lime juice also works well).
- Serve & store: Garnish with cilantro if desired. Store leftovers in a sealed container in the fridge for up to 1 week.
Tips for the Best Keto Peanut Sauce
- Peanut Butter: I use plain peanut butter, without any special flavors or add-ins, and unsweetened. This is often referred to as “natural” peanut butter on package labels, and only peanuts and salt are listed on the ingredient label. Either creamy or crunchy will work - it’s up to your personal preference and what you’re using the peanut sauce for. If your peanut butter is thick, microwave it for 10-15 seconds before whisking.
- Soy Sauce: Both regular and low-sodium varieties work well; I use low-sodium soy sauce by the brand Kikkoman.
- Sriracha: Any kind of chili garlic sauce will work, so you can use your favorite one. I use sriracha from Huy Fong, and another popular one is sambal oelek. If you use a hot sauce that has a different level of spiciness than sriracha, you may want to stir it in to taste. The recipe lists 1 teaspoon of sriracha, which results in a mild heat. If desired, you can use 2 to 3 teaspoons for a spicier sauce. Add extra chili paste, a dash of cayenne, or red pepper flakes for more heat.
- Fresh Ingredients: Freshly minced garlic and ginger make a huge difference in flavor and aroma compared to jarred versions.
- Use Hot Water to Thin the Sauce: Adding hot water helps the peanut butter blend smoothly and creates a silky texture without clumps.
- Taste and Adjust as You Go: Thai peanut sauce is all about balance. If it’s too salty, add more lime juice or a splash of water.
- Adjust Sweetness: Start with 2 tablespoon sweetener, taste, and increase if you prefer a sweeter balance.
- Nut-Free Option: Substitute sunflower seed butter or tahini for a peanut-free version.
Variations and Customizations
- Nut-Free: Swap peanut butter for sunflower seed butter or tahini.
- Creamy Coconut: Stir in 2 tablespoons of coconut milk for a smoother, richer texture with a hint of tropical sweetness.
- Low-Sodium Version: Use low-sodium soy sauce and reduce the added salt.
- Make it Spicy: Add extra chili paste, a dash of cayenne, or red pepper flakes for more heat.
- Extra Creamy: If your sauce is too thick, add a splash of unsweetened coconut milk or warm water until you reach your desired consistency. For a thicker dipping sauce (perfect for spring rolls or grilled chicken), use less liquid.
- Restaurant-Worthy Flavor: For that restaurant-worthy flavor, and for extra umami flavor, add a dash of fish sauce, you already have the fresh lime juice, and coconut aminos or tamari (to replace the soy sauce for a gluten free, keto friendly option).
- Experiment with different non-dairy milks, such as unsweetened coconut milk or almond milk, to adjust the flavor and texture.
Serving Suggestions
This delicious peanut sauce can be used for a variety of low carb dishes, such as a sauce for beef stir fry or for “noodles” made from spiralized zucchini or spaghetti squash, Pad Thai's, season diced chicken, season your vegetables, or even add it to a burger.
- Drizzle on Keto Chicken Wings.
- Serve over grilled or roasted vegetables.
- Use as a dip for fresh vegetables.
- Amazing as a salad dressing on cold “noodle” salads.
Make Ahead and Storage Tips
This recipe keeps well in the refrigerator for up to 5 days. Any kind of nut butter is shelf stable and doesn't need refrigeration; however, because we are adding fresh ingredients and an acidic component into the peanut butter, this sauce requires refrigeration. Save this peanut sauce for future uses by storing it in an airtight container in the refrigerator for up to 1 week.
Read also: Easy Low-Carb Cheese Crackers
To serve, remove from the refrigerator and allow to sit at room temperature for 10 minutes.
It tastes best fresh, but you can freeze if needed. Yes, you can freeze Thai Peanut Dressing, though it’s best enjoyed fresh for the creamiest texture. To freeze, transfer the dressing into an airtight, freezer-safe container or portion it into small freezer bags or ice cube trays for easy thawing. It will keep well for up to 2 months. When ready to use, thaw it overnight in the refrigerator, then whisk or blend it thoroughly to re-emulsify the ingredients.
Make a double batch, it's perfect for meal prep: dip for veggies at lunch, drizzle on grilled chicken, toss with noodles, or use as a marinade all week long. The perfect sauce for your meal prep - quick, simple, and super delicious.
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