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!
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!
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: 168 | Total Carbs: 11g | Protein: 0.3g | Fat: 18.5g | Fiber: 0.5g | Net Carbs: 11g