This is a combo you must try if you are a peanut butter fan, just like I am. I never would have thought to combine peanut butter sauce with chicken skewers, but I had this in a restaurant a while ago, and I had to make this in a way that is keto friendly so I could enjoy these flavours again without the gain!

So I looked up the original recipe, made some adjustments, and figured out how to make it keto. My daughter and myself love this combo. It tastes absolutely amazing at 7 grams of net carbs per serving! This recipe is also dairy free.

Tips for making this recipe

Start by preparing the chicken skewers. I used 2 chicken filets which I cut in squares and then pinched onto the skewers. I then made the marinade and brushed this onto the skewers. You can also place the chicken squares into a ziplock bag and then add the marinade. This way you can let the chicken soak in the marinade overnight, so they taste more intense.

I fry the chicken skewers in a pan first, so they have that ‘crispy-like’, outside. Then I bake them in the oven so the inside gets baked nice and tender. You can also just fry them in the pan completely if you’re not into using the oven or you can even bake them on a barbecue.

For the peanut butter sauce I used full fat coconut milk (80%). If you can’t find coconut milk, you can also use coconut cream.



For the chicken skewers

  • 2 Chicken filets
  • 2 tbsp Coconut oil (melted)
  • 1 tsp Paprika powder
  • 1 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • Pinch Turmeric powder
  • Pinch Cayenne pepper
  • 1 tbsp Coconut oil (to fry the skewers)

For the peanut butter sauce

  • 1 cup Full fat coconut milk
  • 4 tbsp Peanut butter
  • 2 tbsp Coconut aminos
  • 1 tbsp Brown erythritol
  • pinch Sea salt


For the chicken skewers

  1. Preheat the oven to 400 F.
  2. Start by making the marinade for the chicken skewers: in a cup, add the melted coconut oil and listed spices. Mix with a brush or spoon.
  3. Cut the chicken filets into squares and season with some salt and pepper to taste.
  4. Place the chicken squares onto the skewers, place them on a plate and marinate them with the prepared mix using a brush.
  5. In a large pan, melt the coconut oil on medium to high heat. Fry the chicken skewers on both sides until they are golden brown.
  6. Transfer the fried chicken skewers onto a baking sheet and place in the oven for 10-15 minutes.

For the peanut butter sauce

  1. While the chicken skewers are baking. Prepare the peanut butter sauce.
  2. Add the coconut milk to a small pot or sauce pan on medium to low heat.
  3. Add the peanut butter, coconut aminos, erythritol and salt.
  4. Let the sauce simmer until it’s thick and creamy for about 5 minutes.
  5. Serve together with the chicken skewers (and your favourite low carb veggies).


1serving Calories: 644kcal | Carbohydrates: 7g | Protein: 31g | Fat: 54g 

Note: 1 serving size equals 1 chicken filet (on the skewers) and half of the peanut butter sauce.