Cookie Dough Buttercream

top view of a seven chocolate chip cookie dough protein cupcakes on a marble cake plate

Makes approximately 1 1/2 cups, enough to frost 12 cupcakes

Ingredients:

4oz  butter, softened
1/4 cup erythritol-based brown sugar replacement or coconut sugar (and additional to sprinkle on top, if desired)
2 teaspoons milk (any kind)
1/2 teaspoon vanilla extract (alcohol-free recommended)
dash of salt
1 cup confectioners erythritol
2 tablespoons sugar-free chocolate chips
we recommend chocolate sweetened with stevia and erythritol or monkfruit

Instructions:

  1. Combine butter and brown sugar replacement in a medium bowl, and beat until light and fluffy.
  2. Add milk, vanilla, and salt, and beat to combine.
  3. Add confectioners erythritol and beat until light and fluffy.
  4. After frosting cake or cupcakes, sprinkle chocolate chips and additional brown sugar replacement on top. Store refrigerated.

Nutrition 
Serving: 1/12 recipe, Calories: 79, Fat: 8g, Chol: 20mg, Sodium: 0mg, Carbohydrates: 17g, Fiber: 1g, Sugar: 0g, Added Sugar: 0g, Erythritol: 16.5g, Protein: 0g, Net Carbs: 0g.

Let's get baking! This Cookie Dough Buttercream is great with our Classic Yellow Protein Cake Mix and Velvety Chocolate Protein Cake Mix. 

front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries  front view of Keto-friendly Protein Cake Mix package in Velvety Chocolate flavor. package is blue with a slice of german chocolate cake

 

  

 

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