Keto Chocolate Buttercream (Paleo, Vegan) Recipe

You can make chocolate frosting paleo, vegan, or keto! You can put it on cookies, cakes, cupcakes, breads, and more!

– 1 cup unsalted butter at room temperature* – 3 ½ cups sugar-free confectioners sweetener – ½ cup + 1 Tbsp raw cacao powder** – 4 Tbsp full-fat coconut milk heavy cream, or regular milk – 1 tsp pure vanilla extract optional – 1/4 tsp sea salt to taste


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If you don't have a stand mixer, beat the butter in a bowl with an electric hand mixer on medium speed for a few minutes until creamy.


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Then comes confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla. Beat 1 minute on high after 30 seconds on low speed to avoid powdered sugar flying around.

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Adjust buttercream thickness using 1/4 cup confectioners' sugar or cocoa powder. In thick buttercream, add 1–2 tablespoons coconut milk or heavy cream.

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Buttercream can be used immediately or refrigerated for 10 days unopened. Buttercream can be frozen for a month.

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To bring the buttercream to room temperature, leave it on the counter for at least an hour (or more, depending on how chilly it is). Spreading and piping will be easy.

Also See

Dairy-Free Chocolate Ganache Recipe