• 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.
• 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.
• Add in peanut butter. Mix until well incorporated.
• 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.