In a large mixing bowl combine peanut butter and powdered sweetener of choice. Warm the peanut butter slightly to make it easier if you have been storing it in the fridge.
Add heavy cream and vanilla extract. Mix on low until combined.
Whip on high until frosting is smooth and fluffy.
Frost your favorite low carb cakes or cupcakes. Or store in an airtight container in the fridge for one week. See post for tips and food safety measures.
This recipe makes enough frosting to frost 1 cake or 12 cupcakes. The nutrition is based on one serving if you divide the recipe into 12 servings.This may be different volumes according to how "fluffy" you make your frosting.*The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Serving: 1portion | Calories: 166kcal | Carbohydrates: 3g | Protein: 5g | Fat: 16g | Sodium: 130mg | Fiber: 1g | Net Carbs: 2g | Fat Ratio per Serving: 86.75% | Protein Ratio per Serving: 12.05% | Carb Ratio per Serving: 4.82%
Low Carb Peanut Butter Frosting Recipe https://castleinthemountains.com/keto-peanut-butter-frosting-recipe/ July 11, 2020