This Keto Peanut Butter Frosting Recipe is made with just 4 ingredients. It is thick and creamy and full of peanut butter flavor. Perfect for frosting this Keto Mayonnaise Cake, or a loaf of your favorite Keto Banana Bread.
A keto version of my favorite frosting recipe
While I have never been a huge frosting fan, I do have a few favorite flavors that I enjoy. I’m usually a little bit goes a long way kind of frosting eater. That is a good thing I guess, and it still carries over into my keto lifestyle.
I am not a big sweets fan. But I do eat them once in a while and they have to be delicious for me to do so. Grumpy is the bigger sweet eater in our home. But, when I have a favorite sweet, I always want to find a way to make it keto like this Peanut Butter Frosting recipe.
My favorite cupcake with peanut butter frosting that is not keto is this Peanut Butter and Jelly Cupcake with Peanut Butter Frosting. The frosting in that recipe is what made me want to make a keto frosting version.
The difference between frosting and icing
Today’s recipe is for frosting. Frosting is normally thick and spreadable. Where icing is usually thin and pourable and will glaze a baked good.
The only difference in making frosting vs icing, however, is the ratio of liquid to solid ingredients. More liquid will give you an icing. Less liquid will make it a spreadable frosting.
What you need to make this Peanut Butter Frosting recipe
Peanut Butter: Buy all-natural peanut butter with no added sweetener. I do like the salted version better than the unsalted, but you can use either. I like to use this brand, as it doesn’t separate as much as other peanut kinds of butter.
Powdered Sweetener: This brand is my choice of powdered sweetener. I prefer this because it does not leave an aftertaste on my tongue.
Sift the powdered sweetener to make sure you have removed any lumps.
Make sure you are using a powdered sweetener. Anything other than powdered will give you a grainy frosting.
Add the heavy cream a tablespoon at a time. Use more or less cream to achieve the desired consistency.
Scrape the sides of the mixing bowl to be sure you get all of the ingredients incorporated.
If the peanut butter seems too cold, even at room temperature, give it a few seconds in the microwave to warm it up and make it easier to blend.
Troubleshooting for a sugar-free frosting recipe
If you are noticing that your frosting thickens up fast, then you are not alone. This is one of the first things I noticed when I switched to making sugar free frostings and icings.
I found that I could use the 1:1 ratio for powdered sweetener, meaning 1 cup of regular powdered sugar to 1 cup of powdered sweetener. However, when I tried to add liquid, it seemed to thicken faster and I needed more liquid to thin the frosting to the spreadable consistency I wanted.
This could be because of two things. First, the sweetener is a different composition. It’s not sugar. Sugar melts and dissolves faster than a sweetener.
The other reason could be because I am using heavy cream. Heavy cream IS a thickener. The more you whip it, the stiffer it gets. This is all assumption on my part.
How do you solve this issue? It’s easy. Just continue to add a little bit more cream to the frosting until you have reached the consistency you want. If you use a different type of powdered sweetener, you may need more or less cream than I used.
I refrigerated my frosting and now it is too firm
This will happen with sugar-free and regular frostings. The best thing to do here is to bring the frosting to room temperature. Once it is at room temperature if it is still too firm to spread, mix in a little bit of heavy cream to thin it out some. Then proceed to use as desired.
Can I freeze this Peanut Butter Frosting Recipe?
Yes, you can. However, I don’t see a real need to freeze frosting. If you are making this peanut butter frosting recipe, it is likely you are making it to use immediately. If you do freeze the frosting, then bring it to room temperature and proceed with instructions on how to thin the frosting if needed.
How to use this recipe
Make this Strawberry Rhubarb Cookies and swap out the rhubarb filling for the peanut butter frosting. Drizzle the top of the cookie with some melted sugar-free chocolate.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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