Keto Cookies and Cream Frosting

close up view of cookies and cream frosting on chocolate protein cake

Makes approximately 2 cups, enough to frost ~16 cupcakes


1/2 cup butter, softened
1/2 cup vegetable shortening we recommend organic shortening made from palm oil
1 1/2 cup confectioners erythritol (we used Swerve)
60g chocolate keto cookies (we used HighKey)


  1. Combine butter and shortening until combined and smooth.
  2. Add confectioners erythritol and beat until light and fluffy (a few minutes).
  3. Crush cookies, and fold into frosting.
  4. Be sure to let your cake cool before frosting. And enjoy!

Serving: 1/16 recipe, Calories: 126, Fat: 13g, Chol: 17mg, Sodium: 13mg, Carbohydrates: 15g, Fiber: 0g, Sugar: 0g, Added Sugar: 0g, Erythritol: 14g, Protein: 1g, Net Carbs: 0g.

Let's get baking! This Keto Cookies and Cream Frosting 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