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Sugar free Keto Peanut Butter Frosting

Delicious keto friendly buttercream frosting for cake or 12 cupcakes
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 14 Servings
Author: Angela Roberts

Ingredients

Peanut Butter Frosting Ingredients

Chocolate Cake Dry Ingredients

  • 240 grams almond flour 2 1/2 cups
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1 cup Swerve Granulated

Cake Wet Ingredients

  • 6 eggs
  • 1/2 cup avocado oil
  • 1/3 cup coffee
  • 1/4 cup almond milk
  • 4 tablespoons sour cream 60 grams

Instructions

  • The key to this frosting is beating the butter for five full minutes.
  • Once the butter is whipped, add the cream cheese.
  • Add the vanilla paste. If I want a serious vanilla taste, I'll add more vanilla paste.
  • Add salt.
  • Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn't you will need to add a little heavy cream.
  • Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature. You may want to use your mixer to remix.

Keto Chocolate Cake

    Prepare

    • Preheat oven to 325 degrees F. convection oven or 350 F. regular oven (180 C.)
    • Prepare cupcake liners with baking spray.
      Prepare Cake pans with parchment paper and butter or cooking spray.

    Cake Dry Instructions

    • Mix all dry ingredients together, including the Swerve (powdered erythritol). Set aside.

    Cake Wet Instructions

    • Mix eggs in mixer (or with hand mixer) until thoroughly mixed well on medium high speed.
    • Stream in oil slowly while continuing to mix.
    • Mix sour cream with milk with a fork. Add to wet ingredients.
    • Mix in coffee and vanilla.
    • Turning the mixer to low, add dry ingredients just until mixed. Finish folding in with spatula. You don't want to over-mix. Pour into prepared pans or cupcake liners.
    • Bake cupcakes 20 to 25 minutes. Cupcakes are done when the internal temperature is 205 F.
    • Bake an 8 inch layer cake 25 to 30 minutes. Cake is done at 210 degree. F.
    • Bake three six-inch layer cakes 23 to 26 minutes. Cakes are done at 210 degrees. F.
    • You can actually hear when your cake it done. If it's crackling it's still cooking off moisture.
    • Cool cakes before frosting.
    • If you decide to use a piping bag, make sure frosting is soft enough. If it's not moving through the bag easily, add a little hot water or milk a tablespoon at a time. I use a 1M piping tip.

    Nutrition

    Serving: 1of 14 | Carbohydrates: 3g | Protein: 3g | Fat: 20g | Fiber: 1g