Keto Chocolate Buttercream (Paleo, Vegan)
Chocolate buttercream made keto, vegan, or paleo! Use it on all your cakes, cupcakes, breads, muffins, brownies, and more!
Servings: 2 1/2 cups
Ingredients
- 1 cup unsalted butter at room temperature*
- 3 ½ cups sugar-free confectioners sweetener
- ½ cup + 1 Tbsp raw cacao powder**
- 4 Tbsp full-fat coconut milk heavy cream, or regular milk
- 1 tsp pure vanilla extract optional
- 1/4 tsp sea salt to taste
Instructions
- Beat the butter in a stand mixer on medium speed for a couple of minutes, until it is creamy (note: you can also use a mixing bowl and an electric hand mixer if you don’t have a stand mixer).
- Add the remaining ingredients - confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds (so as not to send powdered sugar flying everywhere), then increase the speed to high and beat for 1 full minute.
- If the buttercream appears too thin, add 1/4 cup more confectioners’ sugar or cocoa powder. Similarly, if the buttercream is too thick, add another 1 to 2 tablespoons of coconut milk or heavy cream.
- Use the buttercream immediately or store in a sealed container in the refrigerator for up to 10 days. You can also freeze the buttercream for up to 1 month. Before using the buttercream, set it out on the counter for at least an hour (even longer depending on how chilled it is) to allow it to come to room temperature. This will make it easier to spread or pipe.
Notes
*You can also use regular powdered sugar. To make recipe paleo, use grass-fed butter and powdered maple sugar for the sugar-free powdered sugar.
**You can also use Dutch process cocoa powder or any regular unsweetened cocoa power instead of raw cacao powder.