Keto Mint Chocolate Buttercream Frosting (Dairy Free!)
Keto Mint Chocolate Buttercream Frosting Recipe – a low carb + dairy free frosting for cakes, cupcakes + cookies! Less than 1 carb per serving! Paleo, gluten free, grain free, vegan, clean eating, real food.
THIS IS SO EXCITING!
A keto buttercream frosting that is only 1 carb per serving, tastes amazing, and is dairy free!
Keto Mint Chocolate Buttercream Frosting Dairy Free
I wanted to keep the recipe dairy free since dairy gives us tummy problems. I swapped butter for coconut oil and it turned out perfect! The best frosting consistency, spreadable, and completely dairy free!
Keto Mint Chocolate Frosting Recipe
Frosting is usually made with powdered sugar, which keeps it silky and smooth. I made my own keto friendly powdered sugar by blending monk fruit in my high speed blender until it was a powder. Genius!Print
- In your high speed blender, add the monk fruit and blend on high speed for 15 seconds until it resembled powdered sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the coconut oil on medium speed until light and smooth, about 1 minute.
- Add in the “powdered” monk fruit + cacao powder. Beat until incorporated, scraping down the bowl as needed.
- Add in the coconut milk, peppermint extract + pinch of salt. Beat until fluffy, scraping down the bowl as needed.
- Use the frosting on cakes, cupcakes or cookies! Highly recommend it on my Keto Mint Chocolate Cake recipe!
Avoid Frosting Melting: Coconut oil turns to liquid at 76ºF. When making and serving this cake, make sure it is not exposed to a temperature higher than that or the frosting will melt. For instance, if serving this at a hot summer event, I would not leave the frosted cake outside on display. Instead, store in a cool place then bring out when serving. Butter turns to liquid at 98.6ºF, so does better in warmer temperatures.
Make Ahead: This frosting can be made ahead of time. Store in an airtight container in the refrigerator for at least 5 days, or freezer for at least 6 months. Bring to room temperature on the counter for a few hours, then beat again until fluffy before frosting cakes + cupcakes.
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