Keto Cookies and Cream Frosting

top view of sugar free cookies and cream frosting on a chocolate protein cupcake

Makes approximately 2 cups, enough to frost ~16 cupcakes

Ingredients:

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)

Instructions:

  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!

Nutrition
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

 

Back to Recipes