This Keto Chocolate Buttercream Frosting recipe is my favorite! It’s rich, super smooth, creamy, works well for piping, and tastes just as good as the sugar-laden variety. It makes enough for 12 cupcakes or the crumb coat of one 8 or 9-inch 2-layer cake.
Duration:
Servings: 12 servings
Calories: 184 kcal
Ingredients
- 1 Cup Unsalted Real Butter softened to room temperature (2 sticks)
- 8 oz Block of Cream Cheese not cream cheese spread, softened
- 2 ¼ Cups Keto Powdered Sweetener
- ½ Cup Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder
- 4 tablespoon Heavy Whipping Cream or non-dairy milk, as needed to thin
- ¼ tsp. Sea Salt
- 1 tablespoon Pure Vanilla
Instructions
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With a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium speed until creamy, about 1 minute.
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Add the powdered sweetener, cocoa powder, heavy cream or non-dairy milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated. Increase speed to high and beat for 3 full minutes. Add additional non-dairy milk or cream, one tablespoon at a time, as needed to thin.
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I recommend making the buttercream the same day you frost the cake or cupcakes, but afterward can be stored covered tightly in the refrigerator for up to 1 week.
Notes
- Softened butter is essential! To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and results in a super-smooth texture. However, any keto powdered sweetener can be used.
- If the frosting won’t come together: If this happens, try adding an additional Tablespoon of milk or cream. If that doesn’t work, the butter is still too cold. Pop the frosting in the microwave for just a few seconds (be careful not to melt it!) so the butter will soften enough for the frosting to come together.
- If the frosting is too runny: If the frosting is too runny, it may be that the butter was too soft. This is usually fixed by adding more powdered sweeteners.
- As a gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code “CRAVEABLE” at checkout.
- The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves better than other keto sweeteners, it’s still ever-so-slightly grainy in frostings, which cream cheese fixes.
How to use a ziplock bag for piping frosting
If you don’t have a fancy icing pastry bag, it’s super simple to pipe keto chocolate frosting with a Ziplock or plastic baggie! Here are the easy steps:
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- Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- While holding the baggie straight up and down, pipe the frosting on the cupcakes – easy peasy!!!
Nutrition
Serving: 1/12th of recipe | Calories: 184kcal | 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: 556IU | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 1mg
