Keto Peanut Butter Frosting Recipe

Keto Peanut Butter Frosting Recipe

Keto peanut butter frosting recipe is simple and delicious. I love eating it with keto chocolate dessert recipes. It’s also easy to switch out the peanut butter for almond butter for a cookie dough flavor.

Recipe tip* you can use any powdered sugar replacement such as erythritol or monk fruit. I prefer to get the powdered sugar type Keto sugar replacement. It measures equal to granular sugar.

Sure you can use the regular portioned Keto sugar such as 1-2 tbsp erythritol or monk fruit. However by using the powdered sugar kind it really fluffs up the Keto whipped cream. Furthermore it’s similar in price and equal in having no calories.

In addition to chocolate recipes this low carb frosting tastes delicious on low carb fruit. Especially raspberry because they are tart and sweet. I love freezing the raspberries overnight and smothering them in keto peanut butter frosting.

Peanut butter is a lovely Keto dessert recipe. It contains 7 grams of carbohydrates per serving. Additionally peanut butter has fiber, protein, and iron. It’s one of only 6 Keto ingredient for this frosting recipe.

This low carb frosting with peanut butter and cream cheese only requires 7 ingredients. All you need is 1/2 cup peanut butter, 1/2 cup cream cheese, and 1/4 cup butter.

Low carb frosting is so simple to make

You will also need 1/4 cup heavy whipping cream, 1 tsp butter extract, or vanilla is fine also. Also you will also need 1 cup powdered “confectioners” erythritol (or monk fruit or sucralose).

The directions for Keto peanut butter frosting

are so easy as well. Start by combining room temperature peanut butter and cream cheese in a large mixing bowl and beat with electric mixer until thoroughly combined.

Then add room temperature butter and beat again until thoroughly combined. Next add heavy whipping cream and butter extract and beat again with electric mixer until thoroughly combined. This keto dessert is almost done.

Lastly add the powdered “confectioners” erythritol and beat with the mixer until thoroughly combined. Store the Keto whipped cream in the refrigerator in a covered container (I just cover the large mixing bowl with plastic wrap to store in the refrigerator)

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