Keto Chocolate Buttercream
Makes 2 cups (16 servings)
Calories per Serving 120
Carbs per Serving 17g
Net Carbs per Serving 3.5g
Prep Time 5 minutes Total Time 10 minutes
Instructions
- In a small, microwave-safe bowl, add the unsweetened chocolate and coconut oil. Microwave just until melted, then stir together until it’s smooth. Set aside.
- In a medium bowl, using an electric mixer, beat butter and mascarpone for 2 minutes, until it is lighter in color and fluffy.
- Scrape down sides of bowl, and while mixer is on low, slowly pour in melted coconut oil-chocolate mixture. Add in vanilla and salt and beat on low until smooth.
- Set the mixer aside, and, using a rubber spatula, very gently fold in sweetener, 1/2 cup at a time, until it’s fully incorporated. Be careful not to stir or over mix. If buttercream seems too thick, stir in 1 tablespoon of heavy whipping cream at a time until desired consistency is reached.
- Use on cupcakes, cakes, as a frosting on a cookie sandwich, or any Keto sweet confection you can think of!
Notes
- the mascarpone keeps the buttercream smooth, while the chocolate/coconut oil keeps it glossy. (side note: this could be turned into a chocolate PB buttercream, a chocolate mint buttercream, a mocha latte buttercream)
- if you don’t have mascarpone, cream cheese will work
- if using salted butter, omit the 1/8 teaspoon salt
- stores well in the refrigerator for up to 2 weeks
- you can revive Keto Chocolate Buttercream by beating it with an electric mixer, while adding 1 tablespoon at a time of heavy whipping cream to get the desired consistency.
Made With
Nutrition Info Per Serving
Serving Size: 2 tablespoons
| Net Carbs | 3.5g |
| Calories | 120 |
| Total Fat | 11g |
| Saturated Fat | 8g |
| Cholesterol | 20mg |
| Sodium | 30mg |
| Total Carbs | 17g |
| Dietary Fiber | 0g |
| Sugars | 1g |
| Protein | 1g |
| Contains 13.5g ErythritolAllulose | |