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    Home ยป Diet ยป Keto ยป Keto Buttercream Frosting

    Keto Buttercream Frosting

    Published: Feb 18, 2020 ยท Modified: Dec 1, 2021 by Monica Stevens Le ยท 4 Comments

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    keto vanilla buttercream piped on vanilla cupcakes
    vanilla keto buttercream frosting piped onto vanilla cupcakes
    keto buttercream frosting swirled on top of a vanilla cupcake

    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.

    several vanilla cupcakes with vanilla buttercream frosting on top

    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.
    green ceramic bowl with keto buttercream frosting and a spatula inside

    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
    • Salt
    • Pure vanilla extract
    • Coconut oil
    ingredients in bowls laid out to make vanilla keto buttercream frosting

    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

    cupcake tin with vanilla cupcakes and frosting on top

    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.

    Arrowroot flour

    I don't recommend substituting the arrowroot flour with anything but tapioca flour.

    Coconut oil

    Be sure to slowly drizzle in the oil and make sure it is completely melted but not scorching hot.

    overhead of several vanilla cupcakes piped with keto buttercream frosting on top

    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.

    one vanilla cupcake with keto buttercream swirled on top

    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 ๐Ÿ˜‰
    bite taken out of a vanilla cupcake with vanilla frosting on top

    More low carb dessert recipes you'll love:

    Keto Strawberry Muffins with Coconut Butter Glaze

    Paleo Chocolate Buttercream Frosting

    Keto Snickerdoodle Cookies

    Gluten Free Keto Carrot Cupcakes

    Dairy Free Keto Chocolate Cake

    Keto Lemon Poppy Seed Bread

    several vanilla cupcakes with vanilla buttercream frosting on top

    Keto Buttercream Frosting

    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.
    4.77 from 21 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 2 cups
    Course: Dessert
    Cuisine: American
    Keyword: Keto Buttercream Frosting
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings: 2 cups
    Calories: 1682kcal
    Author: Monica Stevens Le

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • If using granular erythritol, be sure to run it through a food processor spice grinder first to get it nice and powdery.

    Nutrition

    Calories: 1682kcal | Carbohydrates: 30g | Protein: 2g | Fat: 177g | Saturated Fat: 59g | Sodium: 36mg | Potassium: 8mg | Fiber: 6g | Sugar: 1g | Calcium: 10mg
    Monica Stevens Le
    Monica Stevens Le

    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.

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    Comments

    1. Gretchen says

      December 31, 2020 at 10:23 pm

      The frosting is ok. I wasnโ€™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. Itโ€™s an ok frosting.3 stars

      Reply
    2. Oanh Trinh says

      November 19, 2020 at 7:10 am

      Why do we have to use coconut flower in this? Does it make the frosting sandy texture? Can I ops it out?

      Reply
      • Monica Stevens Le says

        November 19, 2020 at 10:27 am

        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!

        Reply
        • Naomi says

          October 14, 2022 at 11:44 am

          I agree, this came out gritty and I am schooled in working with coconut flour and arrowroot.

          Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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    819 shares
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