Keto Chocolate Buttercream Frosting Recipes

THE BEST KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a medium sized bowl, beat butter until light and fluffy using an electric mixer (about 2-3 minutes).
• Add in remaining ingredients and continue to whip until creamy and smooth.

SUGAR-FREE KETO CHOCOLATE FROSTING RECIPE

Steps:

• Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
• Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
• Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

KETO CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• Make sure the cream cheese and heavy cream are cold, straight out of the fridge.
• Add the cream cheese to a large bowl and cream until soft with either a hand mixer or stand mixer.
• Add the butter and cream together.
• Add the erythritol, stevia, vanilla and cocoa powder. Mix well until the entire frosting is brown.
• Add in the heavy cream, a little at a time to avoid splashing all over the place, and continue mixing for another 2-3 minutes until the chocolate frosting has considerably thickened.

KETO BUTTERCREAM ICING

Steps:

• Place the butter into a large mixing bowl and whip using the whisk attachment on your hand mixer on medium-high speed for 2 minutes.
• Slowly add the powdered sweetener, a tablespoon at a time, completely mix in before adding the next spoonful to prevent coating your kitchen in sweetener dust.
• Once all the sweetener is mixed in, add the vanilla and the heavy cream, if using. The cream will soften the buttercream, and might not be needed depending on the temperature of where you are.
• Continue whipping the buttercream until it is pale and fluffy. To check for the ideal piping consistency, take a spoonful of frosting and shake it back into the bowl. It should shake off the spoon in 2-3 firm shakes.
• Using your frosting for icing cakes, cupcakes, or just eating by the spoonful.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter with electric mixer.
• Add powdered sweetener and cocoa powder, mix until combined.
• Slowly add unsweetened milk while beating until incorporated.
• Blend in vanilla and stevia until desired consistency is reached.

KETO CHOCOLATE FROSTING

Steps:

• In a large bowl, beat the butter with an electric hand mixer until fluffy, about 2 minutes.
• All the remaining ingredients and beat until the color lightens and the icing is fluffy, about 3-4 minutes. Add more liquid if the frosting is too thick.
• DEVOUR!

LOW CARB CHOCOLATE CREAM FROSTING

Steps:

• Mix butter and cream cheese together until smooth.
• Sift confectioner's sugar, and unsweetened cocoa
• Add both to butter mixture. Add salt.
• Add vanilla. Mix well.
• Add in up to 1/3 cup heavy cream.
• You may not need it all, depending on consistency you want.
• Keep in refrigerator until ready to use.
• Allow to come to room temperature before applying.
• Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

KETO FROSTING {3 FLAVORS}

Steps:

• In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
• Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.

KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 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.
• 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.
• 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.