Keto Chocolate Buttercream

Print Recipe: Print Share Recipe:
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


  1. 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.
  2. In a medium bowl, using an electric mixer, beat butter and mascarpone for 2 minutes, until it is lighter in color and fluffy.
  3. 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.
  4. 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.
  5. Use on cupcakes, cakes, as a frosting on a cookie sandwich, or any Keto sweet confection you can think of!


  • 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