Peanut Butter Frosting

top angled view of chocolate cupcakes with sugar free peanut butter frosting topped with half a sugar free peanut butter cup, all on a small cake plate with a ruffled edge

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

Ingredients:

1/2 cup creamy peanut butter
1/2 cup vegetable shortening we recommend organic shortening made from palm oil
1 cup confectioners erythritol

Instructions:

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

Nutrition
Serving: 1/12 recipe, Calories: 140, Fat: 13g, Chol: 0mg, Sodium: 0mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 1g, Added Sugar: 0g, Erythritol: 12g, Protein: 3g, Net Carbs: 1g.

Let's get baking! This Peanut Butter 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

 

 

 

 

 

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