Ingredients
- 1/2 cup non -fat Greek yogurt (thick/strained)
- 1/2 cup creamy natural peanut butter (no sugar added)
- 30 g vanilla or peanut butter whey-casein protein powder blend
- 2 tablespoons granulated monk fruit or erythritol sweetener
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsweetened almond milk (optional for consistency)
Instructions
- Combine the strained Greek yogurt and creamy peanut butter in a medium mixing bowl and whisk until a smooth base forms.
- Sift the protein powder and sugar-free sweetener into the bowl to ensure no lumps are present.
- Add the sea salt and whisk vigorously by hand or with an electric hand mixer on medium speed for 60 seconds.
- If the frosting is too thick for your application, add the almond milk one teaspoon at a time until the desired viscosity is reached.
- Transfer the frosting to the refrigerator for 15 minutes to allow the protein powder to fully hydrate and the fats to set for better stability.
- Pipe or spread onto cooled baked goods immediately after chilling.