Keto Chocolate Buttercream


  • 1 cup unsalted butter (room temperature)
  • 3 cups low carb powdered sugar substitute (We used Lakanto)
  • ½ cup unsweetened cocoa powder (preferably Dutch Processed)
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream


  • In a large bowl add the softened butter. Beat with an electric mixer on high for 5 minutes till fluffy and white in color.
  • Add the powdered sweetener, along with the cocoa powder and beat it on the lowest setting for a minute or until the sweetener is completely mixed in with the whipped butter.
  • Increase the speed to high and beat for 2 to 3 minutes or till light and fluffy, scraping the sides of the bowl as needed.
  • Add the vanilla extract and heavy cream and beat again for 2 minutes.
  • Use immediately to frost your favorite Keto cakes or refrigerate for later.
  • This frosting can also be frozen for up to 6 months. To use, thaw in the refrigerator overnight, and beat with an electric mixer for couple of minute, till light and fluffy.

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