Low Carb Creamy Peanut Butter Icing
Indulge your sweet tooth while staying on track with this Low Carb Creamy Peanut Butter Icing, a decadent yet guilt-free frosting perfect for low-carb and keto-friendly desserts. Made with unsweetened creamy peanut butter, softened cream cheese, and powdered erythritol, this rich and velvety icing is sweetened just right without the sugar. A splash of heavy whipping cream and vanilla extract adds an extra layer of fluffiness and flavor, making it the perfect topping for cupcakes, cookies, or cakes. Ready in just 10 minutes with no cooking required, this easy-to-make icing is not only creamy and delicious but also perfectly adaptable—adjust the sweetness or salt to suit your taste. Whether you're dressing up a dessert for a celebration or simply satisfying a peanut butter craving, this low-carb frosting is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsweetened creamy peanut butter
- 4 oz Cream cheese (softened)
- 1 cup Powdered erythritol or sweetener of choice
- 0.25 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a large mixing bowl, combine the unsweetened creamy peanut butter and softened cream cheese. Mix using an electric mixer on medium speed until smooth and well combined.
Slowly add the powdered erythritol to the peanut butter and cream cheese mixture, beating continuously to ensure even distribution and smoothness.
Pour in the heavy whipping cream and vanilla extract, and sprinkle in the salt. Continue to beat the mixture on medium-high speed for about 2 minutes, or until the icing becomes fluffy and creamy.
Taste the icing and adjust the sweetness or salt as needed, by adding more powdered erythritol or a pinch more salt, mixing well after each addition.
Once the icing is creamy and well-blended, use it immediately to frost cupcakes, cakes, or cookies. Alternatively, store it in an airtight container and keep it refrigerated until ready to use, ensuring to bring it to room temperature before spreading.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 20.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
