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. If you're a chocolate lover like me, use this frosting on top of my Keto Chocolate Cupcakes or Layered Keto Chocolate Cake for double chocolate bliss!*Note- Refer to the notes below for dairy-free options.
½CupUnsweetened Cocoa Powder or Dutch Processed Cocoa Powder
4tablespoonHeavy Creamor full-fat canned coconut milk or non-dairy milk (or as needed to thin)
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, 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.
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.
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I recommend Thai Kitchen, Sprouts, or Native Forest Brands for the full-fat canned coconut milk because others may lend an aftertaste. If the coconut milk separates, you can scoop out and use the cream. However, you may just need to add a bit more to thin the frosting or supplement with some non-dairy milk from a carton.
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.
For dairy-free and vegan, simply use dairy-free butter, Daiya dairy-free cream cheese, and coconut cream or non-dairy milk. If using Daiya cream cheese, it will have a slightly stronger cream cheese taste and you may need to add a bit more powdered sweetener to thicken.
How to use a ziplock bag for piping frostingIf 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:
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.
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!!!