Cookie Dough Buttercream
Makes approximately 1 1/2 cups, enough to frost 12 cupcakes
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
- Combine butter and brown sugar replacement in a medium bowl, and beat until light and fluffy.
- Add milk, vanilla, and salt, and beat to combine.
- Add confectioners erythritol and beat until light and fluffy.
- After frosting cake or cupcakes, sprinkle chocolate chips and additional brown sugar replacement on top. Store refrigerated.
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.