Maple Spice Swerve Creamer

[Ida]

I whipped this up today, turned out pretty tasty. You can use mixer or blender, make it to the consistency that you like. I made it pretty whipped, it made a 16 oz mason jar full. Per Tbsp, comes out to .25g carbs, 3.4g fat, .2 protein, 32 calories.The whipped consistency would also make it work as a cupcake icing or a pastry filling. Here’s the recipe as of now:

2 Tbsp unsalted butter, softened
1 cup heavy whipping cream
2 Tbsp Swerve
1 tsp vanilla extract
1/4 tsp maple extract
1.4 tsp pumpkin pie spice extract

Use mixer or blender to your preferred consistency, then place in jar and refrigerate. Should keep a week or better. Let me know what you think, any suggestions.

[Ida]

I made a second version of this, think I like it even better. 3 Tbsp butter, 1 cup heavy whipping cream, 3 Tbsp sweetener (I like bochasweet and swerve), 2 tsp vanilla, 1/2 tsp maple extract, 1/2 tsp pumpkin pie extract.