Looking for a rich, smooth, and decadent frosting that’s perfectly suited for your keto lifestyle? Look no further! This Keto Chocolate Buttercream Frosting is a game-changer. With its creamy texture, perfect consistency for piping, and a taste that rivals traditional sugary frostings, it’s the ideal topping for any dessert, whether it’s cupcakes or cakes. Plus, it works well for those who follow gluten-free, vegan, low-carb, and diabetic-friendly diets. In just 5 minutes, you’ll be ready to indulge in a delightful treat that fits within your healthy eating goals!
This frosting recipe yields enough to cover 12 cupcakes or the crumb coat of a one 8- or 9-inch, two-layer cake. The best part? It has the same creamy, dreamy texture as regular buttercream, but without all the sugar and carbs.
Why You’ll Love This Frosting
- Rich and Creamy: Thanks to the cream cheese and butter combination, this frosting has a rich, smooth texture that’s perfect for spreading and piping.
- Keto-Friendly: With only 1g of sugar per serving, this frosting fits seamlessly into a keto or low-carb lifestyle.
- No Aftertaste: If you’re picky about sweeteners, you’ll love that this frosting is made with powdered monk fruit sweetener and allulose, which blend beautifully without any lingering aftertaste.
- Quick & Easy: Made in just 5 minutes with simple ingredients, this buttercream comes together quickly with minimal effort.
Ingredients
- 1 cup unsalted real butter (softened to room temperature, about 2 sticks)
- 8 oz block of cream cheese (softened, not cream cheese spread)
- 2 ¼ cups keto powdered sweetener (I recommend powdered monk fruit with allulose for a smooth texture, but any keto powdered sweetener works)
- ½ cup unsweetened cocoa powder (or Dutch processed cocoa powder for a deeper flavor)
- 4 tablespoons heavy whipping cream (or non-dairy milk, as needed to thin)
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
Instructions
- Beat the Butter and Cream Cheese:
In a large mixing bowl, use a handheld or stand mixer fitted with the paddle attachment. Beat the softened butter and cream cheese together on medium speed for about 1 minute, or until the mixture is creamy and smooth. - Mix in the Dry Ingredients:
Add the powdered sweetener, cocoa powder, and sea salt to the bowl. Then pour in the heavy whipping cream (or non-dairy milk) and vanilla extract. Start mixing on low speed for about 30 seconds until the ingredients are combined. - Whip to Perfection:
Increase the speed to high and beat the frosting for an additional 3 minutes. The goal is to achieve a light, fluffy texture. If the frosting feels too thick, add more non-dairy milk or heavy cream, one tablespoon at a time, until you reach the desired consistency. - Frost & Enjoy:
Once the frosting is light and fluffy, it’s ready to be used! You can frost cupcakes, cakes, or anything that needs a rich, chocolatey topping. I recommend using this frosting the same day you frost your treats for the best texture, but it can be stored in the refrigerator for up to a week when tightly covered.
Helpful Tips for Perfect Keto Chocolate Buttercream
- Softened Butter is Key: Make sure your butter is softened to room temperature before mixing. If your butter is too cold, it will create lumps in the frosting. For quick softening, check out Sally’s Baking Addiction tutorial on how to soften butter quickly.
- Sweetener Substitution: I prefer using powdered monk fruit sweetener with allulose because it dissolves perfectly and provides a smooth texture without an aftertaste. However, you can use any keto powdered sweetener that you have on hand.
- Troubleshooting Frosting Consistency:
- If the frosting is too thick: Add a tablespoon of milk or cream and mix until smooth. If that doesn’t work, your butter might still be too cold. Simply microwave the frosting for a few seconds to soften it, then continue mixing.
- If the frosting is too runny: This typically happens when the butter is too soft. You can thicken it by adding more powdered sweetener to adjust the consistency.
Piping the Frosting with a Ziplock Bag
If you don’t have a fancy pastry bag, no worries! You can easily pipe the frosting using a regular Ziplock bag. Here’s how:
- Prepare the Bag: Cut a small piece off the bottom corner of a large plastic baggie. Insert your piping tip into the cut corner.
- Fill the Bag: Place the bag in a cup with the piping tip facing down, and fold the edges over the cup. Fill the bag with frosting.
- Pipe the Frosting: Remove the bag from the cup and gently push the frosting towards the tip, eliminating any air. Hold the bag straight up and down, and pipe the frosting onto cupcakes or cakes with ease.
Nutritional Information
(Per 1/12th of the recipe)
- Calories: 184 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 49mg
- Sodium: 296mg
- Potassium: 118mg
- Fiber: 22g
- Sugar: 1g
- Vitamin A: 556 IU
- Vitamin C: 0.03mg
- Calcium: 79mg
- Iron: 1mg
With this Keto Chocolate Buttercream Frosting, you can indulge without the guilt, creating a treat that satisfies your sweet tooth and keeps you on track with your low-carb lifestyle. Whether you’re baking for yourself or preparing a special treat for friends and family, this frosting will impress with its silky texture and rich chocolate flavor. Happy baking!
