Easy Peanut Butter Frosting – Keto and Low Carb

Easy Peanut Butter Frosting - Keto and Low Carb

This frosting is smooth, creamy and super easy to make!  My favorite Crazy Richard’s creamy peanut butter is front and center in this frosting.  It’s absolutely delicious and go so well with chocolate,  but you can top your favorite cake or cupcakes with this very simple frosting.

Ingredients

1/2 cup mascarpone cheese

1/2 cup unsalted grass-fed butter

1/2 cup Crazy Richard’s creamy peanut butter

1/4 cup heavy cream

1/4 cup swerve, confectioners (or powdered erythritol)

1 teaspoon vanilla extract

Preparation

Whip the mascarpone and butter together in a bowl using a hand mixer.

Add most of the heavy cream (reserving about a tablespoon) and swerve confectioners (or powdered erythritol).

Then the peanut butter and vanilla extract, mix until smooth and creamy.

Add more of the heavy cream if needed, to get your desired consistency.

Add the frosting to a piping bag fitted with the tip of your choice (ziplock bag with the tip cut off will work too).

And frost your cooled cake or cupcakes.

Easy Peanut Butter Frosting - Keto and Low Carb

I used mine with my chocolate cupcakes.

Easy Peanut Butter Frosting - Keto and Low Carb

Easy Peanut Butter Frosting - Keto and Low Carb

Easy Peanut Butter Frosting - Keto and Low Carb

Makes 10 Servings

Macros: Fat 21 grams – Protein 4 grams – Carbs (net) 1 gram


Easy Peanut Butter Frosting - Keto and Low Carb
Prep Time
2 mins
Cook Time
3 mins
Total Time
5 mins
 
This frosting is smooth, creamy and super easy to make!  My favorite Crazy Richard’s creamy peanut butter is front and center in this frosting.  It's absolutely delicious and go so well with chocolate,  but you can top your favorite cake or cupcakes with this very simple frosting.
Course: Dessert
Servings: 10
Ingredients
  • 1/2 cup mascarpone cheese
  • 1/2 cup unsalted grass-fed butter
  • 1/2 cup Crazy Richard’s creamy peanut butter
  • 1/4 cup heavy cream
  • 1/4 cup swerve confectioners (or powdered erythritol)
  • 1 teaspoon vanilla extract
Preparation
  1. Whip the mascarpone and butter together in a bowl using a hand mixer.
  2. Add most of the heavy cream (reserving about a tablespoon) and swerve confectioners (or powdered erythritol).
  3. Then the peanut butter and vanilla extract, mix until smooth and creamy.
  4. Add more of the heavy cream if needed, to get your desired consistency.
  5. Add the frosting to a piping bag fitted with the tip of your choice (ziplock bag with the tip cut off will work too) and frost your cooled cake or cupcakes!

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