A slightly sweet, tantalizingly spicy, oh so easy peanut sauce. Excellent as a dip for fresh vegetables, and amazing as a salad dressing on cold “noodle” salads.
Grate the ginger root and garlic into a mixing bowl.
Add the vinegar, and two tablespoons each of the coconut aminos, sriracha sauce, and lime juice and stir to mix.
Stir the coconut milk into the mixture, then add the Keto Chow and mix well.
Add the water and stir. Taste and add more sriracha, coconut aminos and lime juice if desired.
Stir in the minced cilantro.
Transfer to an airtight container and chill in the refrigerator for at least an hour to allow flavors to marry.
Stir again before serving. If sauce is too thick, thin it with room temperature water a teaspoon at a time, until desired consistency is reached.
Notes
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Keyword Chef Taffiny Elrod, Peanut Butter
Nutrition Facts
Keto Spicy Peanut Sauce
Serving Size
4 oz.
Amount per Serving
Calories
63.64
% Daily Value*
Fat
3.14
g
5
%
Saturated Fat
2.46
g
15
%
Polyunsaturated Fat
0.06
g
Monounsaturated Fat
0.12
g
Cholesterol
1.5
mg
1
%
Sodium
317
mg
14
%
Potassium
283.14
mg
8
%
Carbohydrates
5.45
g
2
%
Fiber
1.36
g
6
%
Sugar
3.09
g
3
%
Net Carbs
4.08
g
Protein
4.28
g
9
%
Vitamin A
44.54
IU
1
%
Vitamin C
18.91
mg
23
%
Calcium
101.85
mg
10
%
Iron
0.68
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.