If you love peanut butter this is the frosting for you. Whip this up and have enough to ice a small layer cake.
You never want to use too much sweetener when making your icing. It is very easy to go from not quite sweet enough to too sweet.
It is always best to combine sweeteners so that you don't have an over powering after taste from one of the sweeteners.
In this recipe we are going to mix brown sugar swerve with sugar free maple syrup. I have used the Ideal Protein Maple Syrup and the Swerve brand sweetener.
You will need 1/2 cup butter, 1/2 cup peanut butter, 3 T sweetener, 2 T sugar free maple syrup * optional 1 tsp vanilla extract.
Mix 1/2 cup peanut butter with 1/2 cup softened butter. Whip until smooth.
Add in 3 tablespoons of Swerve and 2 T of sugar free sweetener. Optional add in 1 tsp of vanilla.
Whip icing until it is silky smooth.
Drop icing onto cooled brownies or cake and spread evenly over entire cake.
Refrigerate the brownie or cake for at least 30 minutes, to set the frosting, before cutting.
Cut into 9 pieces.
Approximately 3 net carbs per serving.
Whipped Peanut Butter Keto Icing
My favorite icing ever!
1/2 cup peanut butter
1/2 cup butter softened
3 tablespoons Brown Sugar Swerve
2 Tablespoons Sugar Free Maple Syrup
1 tsp vanilla extract
Add peanut butter and butter to stand up mixer and whip for 5 minutes until soft and fluffy.
Add in sweetener, sugar free syrup and vanilla
Whip until icing is soft and fluffy