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This smooth and creamy peanut butter frosting is the perfect topping for any cupcake! 

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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.

How to Make Keto Peanut Butter 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.

I used mine with my chocolate cupcakes.

You might also like these Keto and Low Carb cupcakes…

Chocolate Cupcakes with Peanut Butter Frosting

Lemon Cupcakes

Gingerbread Cupcakes

Pumpkin Cupcakes 

Lemon Meringue Cupcakes

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

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5 from 1 vote

Easy Peanut Butter Frosting – Keto and Low Carb

This smooth and creamy peanut butter frosting is the perfect topping for any cupcake!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Dessert

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 10

Calories 204kcal

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

US Customary – Metric

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!

Nutrition Facts

Easy Peanut Butter Frosting – Keto and Low Carb

Amount Per Serving

Calories 204 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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DID YOU MAKE THIS RECIPE?Share a pic on Instagram and mention @ketocookingchristian!

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.