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Piping chocolate frosting onto a cake
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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!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: buttercream, chocolate, frosting, Keto, mint
Servings: 1 .5 cups frosting
Calories: 168
Author: Natalie Gruendl from www.tasteslovely.com

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