Keto Cookies and Cream Frosting
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)
- Combine butter and shortening until combined and smooth.
- Add confectioners erythritol and beat until light and fluffy (a few minutes).
- Crush cookies, and fold into frosting.
- 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.