1 cup unsweetened peanut butter add ¼ teaspoon salt if unsalted 8 ounces cream cheese 1 teaspoon vanilla extract 1 cup sugar free powdered sugar or Swerve …
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Combine all ingredients in a large, microwave-safe bowl. Cook on high in 30-second increments, stirring in between each increment until the chocolate is smooth and not …
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Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth. Grease two 7-inch (18 cm) cake pans — or make one at a time if you only have …
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2 ounces Natural Peanut Butter smooth 2 teaspoons Vanilla Essence 2 teaspoons Baking Powder 1 pinch Salt 4 large Eggs 1.25 ounces Unsweetened Cocoa …
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Cream together the butter and peanut butter until smooth. Add the powdered sugar a cup at a time, alternating with the heavy cream. Add in the vanilla and whip at high speed for a few minutes until light and fluffy. I Make This Frosting A Lot! Sometimes I just eat it straight, because it’s peanut butter awesomeness!
Complete your low carb cake with a delicious chocolate frosting. They'll never know this chocolate buttercream is low carb and sugar free! Cream butter with electric mixer. Add powdered sweetener and cocoa powder, mix until combined. Slowly add unsweetened milk while beating until incorporated.
"I did add a little salt to highlight the peanut butter...and a little bourbon." Beat peanut butter and butter in a medium bowl until creamy and combined. Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable.
This refined sugar-free peanut butter frosting will be, for several reasons, a bit heavier and denser than versions made with powdered sugar and maple syrup. The secret to getting it as light and fluffy as possible will be to add some air by "aerating" the mixture by beating it as much as possible; even more than you think it needs.