This keto buttercream frosting recipe is luscious, creamy, and absolutely decadent. You can use it to top off your favorite cakes and cupcakes or frost cookies if you'd like. The recipe is gluten free, dairy free, refined sugar free, paleo, and keto.
I'm so excited that I'm finally sharing this keto buttercream frosting recipe with you. It has been a long time coming, as I've probably made it over 10 times at this point.
It was the buttercream I topped off Sophie's first birthday smash cake with, and it's my go-to for any and all cupcakes that I make.
Why is this dairy free buttercream frosting recipe great?
- It is incredibly easy to make. Simply add the ingredients to a stand mixer!
- Customizable: if you want it a bit thicker or thinner, simply change the amount of coconut oil you add.
- Store it in the freezer in an airtight container for up to 3 months for later use.
- Nobody will know it is better for you. It tastes like the real deal, and the texture is spot on.
- It checks all of the boxes as it is dairy free, vegan, paleo, and keto.
What ingredients do you need?
It's really simple. I wouldn't recommend making any substitutions however.
The only substitution that can be made is using powdered sugar instead of erythritol / Swerve. You would need to use 3/4 cup of powdered sugar.
Other than that, here is what you need:
- Palm shortening
- Powdered erythritol or Swerve
- Arrowroot flour
- Coconut flour
- Pure vanilla extract
- Coconut oil
What's wonderful about this frosting recipe is how finicky it isn't. You can also customize the texture / thickness to your liking.
Simply slowly drizzle in that melted coconut oil at the end. I prefer it with about 3 tablespoons of melted oil, but depending on what you are using it for, you may want to add a little more or less.
I've seen some fabulous cream cheese based, keto recipes for buttercream frosting around the web, too. Although the first one is not dairy free, it look fabulous if that's what you're into.
Some of my go-to's include:
Cream Cheese Keto Buttercream Frosting
Paleo Vanilla Buttercream Frosting
Low carb sweeteners
Before using erythritol, xylitol, Lakanto or Swerve in the frosting, be sure to run it through a dry spice grinder for a few seconds or blender to turn it into a powder consistency.
I don't recommend substituting the arrowroot flour with anything but tapioca flour.
Be sure to slowly drizzle in the oil and make sure it is completely melted but not scorching hot.
How to make keto buttercream frosting
Mix the shortening & sugar: In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout.
Add the rest of the ingredients except for the coconut oil. Mix for about 1 minute.
Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you use, but I got the perfect texture with only 3 tablespoons.
Remove from the mixer and give everything a nice stir.
What can you eat this buttercream frosting with?
ALL OF THE THINGS. But in all honesty, here is what I recommend:
- Use it as a frosting on cakes or cupcakes
- Put it in between two chocolate chip cookies and make a sandwich... oh my gosh!
- Use it as a vanilla frosting on top of keto chocolate cake.
- Fruit. Oh my gosh, heavenly with fresh strawberries especially!
- Eat it with a spoon. Trust me 😉
More low carb dessert recipes you'll love:
Keto Strawberry Muffins with Coconut Butter Glaze
Paleo Chocolate Buttercream Frosting
Gluten Free Keto Carrot Cupcakes
Dairy Free Keto Chocolate Cake
Keto Buttercream Frosting
- 1 1/2 cups organic palm shortening or vegetable shortening at room temperature and softened
- 3/4 cup powdered erythritol or powdered sugar see notes
- 2 teaspoons pure vanilla extract
- 5 tablespoons arrowroot flour
- 4 tablespoons coconut flour
- 3 tablespoons coconut oil melted
- In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout.
- Add the rest of the ingredients except for the coconut oil and mix for about 1 minute.
- Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with only 3 tablespoons.
- Remove from the mixer and give everything a nice stir.
- If using granular erythritol, be sure to run it through a food processor spice grinder first to get it nice and powdery.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
The frosting is ok. I wasn’t quite able to get all the lumps out of the shortening, even in my Kitchen Aid mixer. Also the arrowroot and coconut flour made it too grainy. It’s an ok frosting.
Oanh Trinh says
Why do we have to use coconut flower in this? Does it make the frosting sandy texture? Can I ops it out?
Monica Stevens Le says
It doesn't make it a sandy texture... it helps with thickening and absorption of the oil so it doesn't separate. It's really delicious!
I agree, this came out gritty and I am schooled in working with coconut flour and arrowroot.