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The Best Keto Chocolate Buttercream

This keto chocolate buttercream incorporates cream cheese which serves as a stabilizer, allowing you to use less icing sugar. This will make enough to ice a two tier cake or 48 cupcakes.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Calories 919kcal

Ingredients

  • 2/3 cups unsweetened chocolate chips or chopped unsweetened chocolate
  • 2 tbsp. coconut oil
  • 1 cup unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 1 1/3 cups Swerve icing sugar
  • 4 tbsp. cocoa powder unsweetened
  • 1 tsp. vanilla extract unsweetened
  • 1/4 cup heavy cream to thin if required

Instructions

  • Combine the chocolate and coconut oil and melt, either in the micowave (30 seconds) or on low on the stove (5 minutes). Let sit to cool.
  • Sift the icing sugar and cocoa powder together.
  • Beat the butter and cream cheese in a large bowl. Slowly add the dry ingredients and beat until well combined.
  • If the icing is too thick to spread our pipe, add a little cream until you get the consistency you like.

Nutrition

Serving: 5g | Calories: 919kcal | Carbohydrates: 100g | Protein: 12g | Fat: 90g | Saturated Fat: 59g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 175mg | Sodium: 182mg | Potassium: 239mg | Fiber: 10g | Sugar: 2g