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!

Piping chocolate frosting onto a cake

Keto Mint Chocolate Buttercream Frosting Dairy Free

My son recently turned 4, and he requested a mint chocolate cake for his birthday. So I made him a mint chocolate cake, with mint chocolate frosting and it made his whole day!

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!

Lifting a slice of chocolate cake

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!

If you don’t have a high speed blender, using regular monk fruit will work too. It will just be a tad less smooth. You are going to love it on my Keto Mint Chocolate Cake recipe!

Piping chocolate frosting onto a cake

Keto Mint Chocolate Buttercream Frosting (Dairy Free!)

This Keto Mint Chocolate Buttercream Frosting Recipe is a low carb + dairy free frosting for cakes, cupcakes + cookies! Less than 1 carb per serving!
1 from 1 rating
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 1 .5 cups frosting
Calories 168

Ingredients
 
 

  • 1 cup coconut oil room temperature (or butter if OK with dairy)
  • 2 cups monk fruit
  • 1/4 cup unsweetened cacao powder
  • 2-3 tablespoons coconut milk or heavy cream if ok with dairy
  • 1/8 teaspoon peppermint extract
  • pinch of salt

Instructions
 

  • 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!

Recipe Notes

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.

Nutrition

Calories: 168Total Carbs: 11gProtein: 0.3gFat: 18.5gFiber: 0.5gNet Carbs: 11g

Nutrition facts are calculated as a courtesy and not guaranteed.

Author: Natalie Gruendl from www.tasteslovely.com
Keyword buttercream, chocolate, frosting, Keto, mint
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