Ingredients
The following ingredients have 14 Servings
- 1 cup butter
- 2 tablespoons cream cheese
- 1 1/2 cups Swerve confectioner's sweetener
- 1 teaspoon vanilla paste (or vanilla extract)
- 1 tablespoon heavy cream if needed
- Dash salt
- 10 tablespoons peanut butter (sugar free)
- 240 grams almond flour (2 1/2 cups)
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder (see notes)
- 1/2 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 cup Swerve Granulated
- 6 eggs
- 1/2 cup avocado oil
- 1/3 cup coffee
- 1/4 cup almond milk
- 4 tablespoons sour cream (60 grams)
Instruction
- 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. If I want a serious vanilla taste, I'll add more 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.
- 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.
