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KETO Keto N° 44

Keto Peanut Butter Gelato

Creamy, intense, 3g net carbs per serving

Keto Peanut Butter Gelato
Keto Peanut Butter Gelato

Peanut butter is 50% pure fat. Combined with 35% cream and cream cheese, it brings the base above 24% total fat — critical threshold because our machines scrape a frozen block and without enough fat you get granita. Xylitol lowers the freezing point and keeps the block workable by the blade. Glycerin (zero net carbs, 100% keto) keeps the gelato soft even after days in the freezer.

Servings
4
Active time
8 min
Total time
24h
Machine
Tefal / Moulinex Dolci · Ninja Creami Deluxe

Ingredients

Keto Peanut Butter Gelato — Ingredients

For Tefal / Moulinex Dolci (480 ml beaker)

  • Fresh cream 35% — 150 g
  • Natural peanut butter (no sugar) — 90 g
  • Cream cheese — 50 g
  • Unsweetened almond milk — 80 g
  • Xylitol — 28 g
  • Food-grade vegetable glycerin — 15 g
  • Micronized erythritol — 8 g
  • Vanilla extract — 5 g
  • Fine salt — 1 g
  • Guar gum — 0,3 g

For Ninja Creami Deluxe (720 ml pint)

  • Fresh cream 35% — 210 g
  • Natural peanut butter (no sugar) — 126 g
  • Cream cheese — 70 g
  • Unsweetened almond milk — 112 g
  • Xylitol — 40 g
  • Food-grade vegetable glycerin — 21 g
  • Micronized erythritol — 11 g
  • Vanilla extract — 7 g
  • Fine salt — 1 g
  • Guar gum — 0,4 g

Method

  1. In a dry bowl whisk together: xylitol, erythritol, guar gum (mixed with polyols, no lumps)
  2. In the blender: cream, peanut butter, cream cheese, almond milk, glycerin, vanilla, salt
  3. Add the dry mix. Blend 40-60 seconds until uniform hazel cream
  4. Pour into beaker (Dolci) or pint (Ninja). Level. No lid. Freezer 24 hours
  5. GELATO program
  6. Not creamy on first spin? 2 tablespoons almond milk on top, level, RE-SPIN
  7. Still not? Another tablespoon of almond milk, RE-SPIN
  8. Still not? Take out 3-4 minutes, then restart full GELATO program
  9. Keto chocolate chip variant: after first spin run MIX-IN program with 20 g of 85%+ dark chocolate chips or keto chips. Never before freezing (would clog the blade)

Technical Balance

Total Solids~42%
Fat~24%
MSNFbassa (latte mandorla)
PAC~280 (xilitolo + glicerina)
Stabilizersguar 0.3g + glicerina + xilitolo
Alcohol0%
⚠ Technical Notes

Peanut butter: use 100% peanut butter with no added sugar. Check the label: only ingredient should be peanuts, at most peanuts and salt. Brands with palm oil, sugar or syrups go out of keto range.
Xylitol and dogs: xylitol is extremely toxic to dogs even in small amounts.
Polyols and intestinal tolerance: high xylitol doses (>30g) may cause laxative effect.
For USA, Canada, Japan: replace xylitol + erythritol + glycerin with 40 g allulose (Dolci) / 55 g (Ninja). Allulose does it all by itself. In Europe not authorized as novel food.

Keto peanut butter: the exploding niche

Peanut butter is naturally keto-friendly: 100g provides 25g protein, 50g fat, but only 7g net carbs (other 13g are fiber). It's become an American fitness cult: TikTok #peanutbutter has 2.3 billion views. The canonical "Reese's style ice cream" recipe on Reddit r/icecreamery (1.4k upvotes) uses exactly Tefal Dolci or Ninja Creami.

The secret is 100% peanut butter (only roasted ground peanuts, no added sugar, salt or oil). Reliable brands: Crazy Richard's (US), Pip & Nut (UK), Rapunzel (DE), Ciao Carb (IT). Verify label: must say "100% peanuts" and nothing else.

Why peanut butter makes keto creamy

Pure peanut butter contains 50% fat (oleic + linoleic) + 25% protein + 7% net carbs. It's a natural emulsifier thanks to peanut endogenous lecithins. Added to keto ice cream, it plasticizes the structure like mascarpone or cream cheese do, plus adds 25g vegetable protein per pint.

In this recipe we combine it with cream cheese (for milky creaminess) and erythritol + glycerin (for PAC). Result: 5g net carbs, 18g protein, 22g fat per serving. Perfect macros for those alternating keto + bodybuilding.

Popular variants

"Reese's Keto" version: add 30g sugar-free 90% dark chocolate chips as MIX-IN. The most-posted version on TikTok/Reddit.

"Crunchy" version: 70g smooth peanut butter + 30g unsalted toasted peanuts coarsely chopped as MIX-IN. Multiple textures.

"Allergen-free" version: for peanut allergy, replace with sunbutter (sunflower seed butter) or pumpkin seed butter. Similar macros.

Bodybuilding version: add 20g chocolate whey. Macros: 28g protein, 5g net carbs, 360 kcal. Great post-workout for cutting.

How to serve

Serve at -10/-12°C. Peanuts at too-low temperatures lose aroma, at too-high temperatures release oil.

Pairings: 85% dark chocolate chips (classic keto PB&J), sliced ripe banana (5g extra carbs), 1 teaspoon sugar-free raspberry jam (spread on top as "jelly"). For keto dinner: after grass-fed steak with vegetables, 80g of ice cream closes perfectly.

Keto peanut butter problems

"Comes out with separated oil on surface": peanut butter wasn't well mixed (oil naturally rises in jar). Always stir jar thoroughly before weighing.

"Slight rancid taste": old peanuts. 100% peanut butter keeps 3 months after opening, then oils oxidize. Check date and keep refrigerated after opening.

"Comes out gummy": too much glycerin + too much protein = chewy effect. Glycerin limit 8g per pint, no more.

"Too artificial sweet taste": you used commercial peanut butter with added sweeteners. Only "100% roasted peanuts" works in keto.

Storage

Peanut + cream cheese fats stabilize structure well. Useful life: 14 days at -18°C. Peanut butter doesn't undergo recrystallization typical of sugar ice creams.

Keto meal prep strategy: prepare 4 pints Sunday, 1 per day for 4 days. Each serving: 18g protein, 22g fat, 5g net carbs. Replaces a structured keto snack without cooking daily.

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