The latest way of eating exploding across the world is the Keto Diet, and we’re all for it! Want to learn more about Keto? Check out this link here.
We’ve just launched our brand new Keto Chocolate Cake Mix! Decadent and fudgy, this cake mix comes in at just 1.1g Net Carbs per serve! We’ve also just launched our Powdered Erythritol which acts just like traditional icing sugar – making it perfect for guilt free treats.
We thought we would pair the classic combo of Chocolate and Peanut Butter with this latest recipe – and it’s INCREDIBLE! We highly recommend giving this a go on our Keto Chocolate Cake & Muffin Mix.
Buttercream Nutrition Per Serve (12 serves): 12.3g Fat / 4g Protein / 1.5g total carb
Keto Peanut Butter Buttercream
5 tbsp Butter, at room temperature OR Organic Sustainable Palm Shortening for dairy free (such as this one here)
1.5 cups Nourish & Thrive Powdered Erythritol
3/4 cup Smooth Peanut Butter (no added sugar)
1 tsp vanilla extract
2 tbsp unsweetened almond milk
Place butter or shortening and peanut butter in your stand mixer and using the whisk attachment, whip until light and fluffy (around 4-5 minutes). You can also do this using an electric beater. Add your powdered erythritol and whisk on medium-high until well combined. Add your almond milk and vanilla, then whisk once more. Your buttercream is now ready to be piped or spread onto your keto cupcakes.
Our favourite icing yet!