Peanut butter and pumpkin pie spice is like a match made in heaven. Add real butter and a keto-friendly sweetener of your choice, and beat into celestially fluffy frosting — or let set into divine truffles and coat with godly dark chocolate. Are you drooling yet?
How to make this 4-Ingredient Keto Peanut Butter Pumpkin Spice Buttercream Frosting or Truffles
So, you can use this recipe in two ways. The easier way is naturally the frosting as you need just to beat all ingredients together and use immediately. The second way, keto truffles, is not difficult either, though it takes a bit longer as you place the fluffy mixture into a glass or ceramic dish and let it set in the fridge for some hours. Once set, you’ll cut the mixture into bites and enjoy as is, or for the maximum indulgence, coat with melted extra dark chocolate. Oh yum!
For this recipe, I use my Ultimate Homemade Pumpkin Pie Spice, the recipe for which you’ll find from my last week’s blog post. It uses carefully tested and high-quality ingredients, so you might want to give it a try.
For peanut butter, I recommend using a smooth variety as the beaters of your electric mixer might not like the crunchy variety. And if you pipe the frosting, the tiny peanut bits in the crunchy PB might not come through the tip. If you prefer crunch, you can always add some coarsely chopped salted peanuts on top of your frosted baked goods (looks pretty, too!), or mix into your truffle mass before letting it set — or alternatively sprinkle a layer of chopped salted peanuts on top of the truffle mixture in the glass or ceramic dish before letting it set in the fridge.
Still a word about peanut butter: choose all-natural PB without anything extra. No oils, no sugars, no salts, no syrups, no starches — just 100% peanut. That guarantees the best and the healthiest result. True, peanut butter is not the lowest in carbs, but this recipe uses so little PB that the carb count stays surprisingly low.
So, that’s it, enough chit-chat. Let’s take a look at how to make this fall-time favorite keto buttercream frosting or truffles:
First, take a deep and shallow bowl. I hope you’ve got one since it speeds up any beating or whipping process remarkably. Combine all ingredients in the bowl, that is: 1/3 cup (80 ml) all-natural peanut butter…
…4 oz (115 g = 1 stick) softened unsalted butter…
…1/3 cup (80 ml) Sukrin Gold or another erythritol-based brown-sugar substitute (check the Tips for Variations section further below for other sweetener possibilities)…
…and 1 teaspoon pumpkin pie spice (this is my homemade blend which is my absolute favorite).
Beat with an electric mixer…
…until smooth and fluffy.
Use as frosting on your keto baked stuff like muffins or cakes…
…filling in your keto cakes or cake rolls (for which you might want to double the recipe)…
…or make truffles: Transfer the mixture into a small (about 6 x 4 inches = 15 x 10 cm) glass or ceramic dish.
Level the surface with a spatula.
Refrigerate until completely set, about 3 hours or overnight.
Once set, cut into 18 pieces.
Here we go.
Remove from the dish with the help of a knife.
Serve as is…
…or dip into melted extra dark chocolate (minimum 85% cocoa solids). Tip: It’s worth freezing the buttery truffle cubes before coating to prevent them from melting while coating. Once coated, place on a parchment paper-covered plate and let set in the fridge.
How I came up with this easy keto frosting with pumpkin pie spice
As you might know, I’m a huge fan of everything pumpkin and pumpkin spice — my all-time favorite seasoning. Last week, I finally took the time to reverse engineer my favorite commercial pumpkin pie spice blend to make a homemade version with high-quality ingredients. I was so happy with this homemade blend that after using it in my favorite keto recipes, I wanted to create some new recipes using my homemade blend.
So, I started pondering new ways to use my favorite seasoning. Soon, I came up with the idea of a combination of peanut butter and pumpkin pie spice. These two favorites must make a perfect combo, I thought. At first, I wrote down an idea of Pumpkin Spice Peanut Butter Mousse. However, after some more pondering, I contemplated truffles with PB and pumpkin pie spice sounds even more delicious — naturally, with lots of butter!
A side note: Once again, I mention that I’ve seen many truffle recipes using cream cheese, but let’s face the fact, folks, real truffles don’t contain cream cheese. Forget also the inferior commercial truffles with vegetable oils. Real truffles contain real butter. Period.
I continued ideation for my heavenly peanut butter and pumpkin pie spice truffles. I didn’t want to add too much peanut butter as it’s relatively high in carbs but so much that you could taste it. On the other hand, I wanted to concentrate on butter as I prefer my truffles super buttery.
For sweetener, I decided to go for brown sugar substitute, particularly Sukrin Gold, my all-time favorite brown sugar substitute. It has a natural caramel flavor with a hint of vanilla. It’s such a perfect sweetener for warm and spicy autumnal treats.
To be honest, I was a little bit in a hurry with my experiments as I was about to leave for Greece the next day. I wanted to coat my truffles with a delicious layer of dark chocolate, but I didn’t have any time. Luckily, I managed to do this after my 10-day trip to Greece, even my schedule was once again quite tight.
So, for my first experiment, I took 1 cup (240 ml) all-natural peanut butter, 4 oz (115 g) softened unsalted butter, 1/3 cup (80 ml) Sukrin Gold, and 1 teaspoon pumpkin pie spice. I wanted to beat everything into a fluffy mixture, transfer into a glass dish and refrigerate until set. After that, I planned to cut the set mixture into pieces and enjoy as is — or preferably coat with dark chocolate.
The problem was that the mixture didn’t become fluffy, not at all. It was relatively runny and definitely not airy and fluffy. I decided to transfer it anyway into a glass dish and refrigerate to see how it sets — if it sets and becomes stiffer.
At the same time, I created another version with half less PB to see if it worked better. It actually did. But, it was still on a runny side, so I reduced the amount of PB further. This version with 1/3 cup (80 ml) of PB worked so well that it ended up being the final version and the recipe you’ll see in the recipe box below.
During my trip to Greece, I realized this buttery recipe would make a perfect keto buttercream frosting. As soon as I had returned home, I baked lots of keto baked goods (using our Ketokamu baking mix, of course) and filled and frosted the treats with this frosting. Oh mine, I was in the seventh heaven in every bite!
Here’s the recipe for you to enjoy:
- 4 oz = 115 g = 1 stick unsalted butter, softened
- 1/3 cup = 80 ml all-natural peanut butter
- 1/3 cup = 80 ml Sukrin Gold or another brown sugar substitute
- 1 teaspoon pumpkin pie spice
- Combine all ingredients in a deep and narrow mixing bowl.
- Beat with an electric mixer until smooth and fluffy.
- Use as frosting, or make truffles.
- How to make truffles: Transfer the mixture into a ceramic or glass dish. Level the surface with a spatula.
- Refrigerate until firm, about 3 hours or overnight.
- Remove from the fridge. Cut into 18 pieces and remove the pieces from the dish with the help of a knife.
- Serve as is, or dip each bite in melted extra dark chocolate (cocoa content minimum 85%) and place on parchment paper. Refrigerate the chocolate-covered truffles for a few hours until completely firm.
- Enjoy! Store the truffles or frosting in the fridge or in a freezer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
Frontier Co-op Pumpkin Pie Spice, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag
Kerrygold Pure Irish Butter, Unsalted, 8 oz
Spread The Love NAKED Organic Peanut Butter, 16 Ounce (Organic, All Natural, Vegan, Gluten-free, Creamy, Dry-Roasted, No added salt, No added sugar, No palm oil)
Sukrin Gold - Natural Brown Sugar Alternative - No Calorie Sweetener for Keto, Low Carb and Diabetic Diets - 1.1 lb Bag (1 Pack)
Sukrin Gold - The Natural Brown Sugar Alternative - 1.1 lb Bag (4 Pack)
|Nutrition info||In total||Per serving if 8 servings (frosting) in total||Per serving if 18 servings (truffles) in total|
|Protein||21.8 g||2.7 g||1.2 g|
|Fat||127.1 g||15.9 g||7.1 g|
|Net carbs||10.9 g||1.4 g||0.6 g|
|kcal||1269 kcal||159 kcal||71 kcal|
Tips for variations
Even this recipe is mouth-watering as is, you can still tweak it with different flavorings or sweeteners. Naturally, you can replace the pumpkin pie spice with other warm seasonings, like Ceylon cinnamon, ginger, star anise, cardamom, allspice, nutmeg, cloves, gingerbread seasoning, apple pice seasoning, vanilla extract, or vanilla powder. Use your imagination!
Instead of brown sugar substitute, you can use just powdered erythritol or a blend of powdered erythritol and stevia or monk fruit. In any case, granular sweeteners don’t work that well, so I recommend powdered or liquid sweetener. True, Sukrin Gold is granular, so you need to blend it well in. Luckily, it dissolves relatively easily and doesn’t create a sandy mouthfeel as many granulated sweeteners do. Naturally, you can run your Sukrin Gold in a blender to get powdered and thus an even easier dissolving result.
Feel free to play with different flavored stevias. Hazelnut, vanilla, dark chocolate, caramel, cinnamon — or even pumpkin pie spice flavored stevias are worth trying. Yes, to maximize your pumpkin pie spice experience, you can use pumpkin spice-flavored stevia!
If you avoid all legumes in your diet, you can replace peanut butter with SunButter, aka sunflower seed butter. It has a surprisingly similar taste to peanut butter. For more flavor variations, use other nut and seed butter like almond butter, pumpkin seed butter, hazelnut butter, macadamia butter, or tahini. Actually, if you use tahini, you’ll end up with a heavenly halva-flavored buttercream frosting or truffles! Just replace the pumpkin pie spice with 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder.
Most of this week, I spent still in lovely Greece from where I returned on Friday. My head is still spinning after all those impressive beaches…
…beautiful landscapes and views…
…tasty local (naturally ketogenic!) food…
…cats and goats everywhere…
…and last but not least: the Greek generosity and warm-hearted people.
After returning home, I continued with Ketokamu work and once again baked lots of stuff using our baking mix. The purpose is to show people how many different things you can bake just with one bag of our baking mix. And that’s a lot! I’m so happy that our baking mix is so lasting.