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If you are looking for an extremely easy peanut butter buttercream keto frosting recipe, this one is for you. At the basic form, there’s really only one step with 3 ingredients.
This frosting is healthy as it uses no sugars. It also uses no sugar alcohols to keep the carbs low, but it’s still sweet. I promise.
There’s no sugar alcoholas, such as erthritol, because some people can get an upset stomach with them and they would also add to the total carbs of the recipe.
All of my recipes are under 10 total carbs.
I use natural peanut butter because it’s the healthiest without the partially hydrogenated oil, which is a trans fats. Plus most natural brands don’t contain added sugars. However, still, look at labels.
If you like your frosting a little crunchy in texture, go ahead and use the crunchy variety. Because who doesn’t want some crunchy frosting? Add some texture to your life!
To make the keto frosting sweet, add in monk fruit liquid drops. If you are not a fan of monk fruit, you can use stevia drops as well.
Then to really kick up the flavor, you can add in some maple and vanilla extract. This kind of makes it like a peanut butter maple syrup frosting flavor. Which sounds amazing with some pancakes or flourless waffles.
If you don’t have liquid monk fruit drops, you really can use any keto sweetener that you want.
Lakanto is actually my favorite for a granular sweetener. By them adding monk fruit to the erythritol it personally gives me a less cooling affect than the erythritol by itself.
If you do use a granular or powdered sweetener, just remember that the consistancy will be different.
You can also use pure stevia or liquid stevia in this keto frosting recipe.
You will want to leave the butter out to bring it to room temperature. Once it’s soft, add everything in a mixing bowl and blend.
To Make Icing Instead
Icing is thinner than frosting, so you will make the frosting first.
Then you will want to slowly add a little bit of heaving whipping cream or unsweetened nut milk to the mixture. Add a little bit at a time and stop when you get the consistancy that you like.
Also keep in mind, that if you put your frosting or icing in the fridge it will harden up some.
You will want the butter at room temperature. When the butter is soft, it will then be easy to mix with the rest of the ingredients.
If you forget to leave the butter out, place it in the microwave for 10 seconds at a time. Test the softness of it each time. We don’t want liquid butter.
Before you measure out the peanut butter, you will want to premix it in the container it came in. When you buy the natural kind with just nuts and salt the oils will separate out.
If you do not need to use the low carb frosting right away, you can keep it in your fridge until you need it. I would suggest storing it in a bag, so you can easily pipe it out.
The storage time is really up to you. If you want to be extra safe, use it within 1-2 weeks.
Yet, for me, I’d be risky and store it as long as it looks fine in the fridge.
If you are looking for a dessert to top the peanut butter frosting with, give these a try.