Last updated on February 18th, 2020
This paleo chocolate buttercream frosting recipe is luscious, decadent and full of fabulous, real food ingredients. Use it on cupcakes & cakes, to fill a pie or as a dip for fruit. The buttercream is quick and easy to whip up, refined sugar free and paleo.
What’s great about this paleo chocolate buttercream frosting recipe?
This buttercream is so dang decadent and luscious, you are going to want to just eat it with a spoon.
Tim does all the time. Whenever he sees it in the fridge, he always asks how much he can take because he knows what it is immediately and understands I’ll be needing it for a recipe.
Let’s get into why it’s so wonderful:
- It has a short, real food ingredient list.
- It’s a bit versatile as you can use coconut cream or heavy cream.
- Use it to frost a cake/cupcakes, in a pie or as a decadent dip for fruit/snacks.
- It is refined sugar free and paleo, too!
What ingredients do I need in this chocolate buttercream frosting recipe?
The list is short. You can scroll down to my notes section in regards to any substitution questions.
- Grass-fed butter
- Dark chocolate
- Eggs
- Vanilla extract
- Coconut sugar
- Coconut cream
These specific ingredients were selected in order to produce a very rich, perfectly balanced and sweet, decadent frosting.
I’d recommend sticking to the ingredient list as closely as you possibly can! 🙂
How to make paleo chocolate buttercream frosting
Gently heat up the chocolate: in a microwave on medium power (about 60-120 seconds, stopping and stirring every 30 seconds) or on the stove top using a double boiler method on medium-low until melted. Whisk in the vanilla extract and set the chocolate aside to cool.
Scoop the coconut cream out of the can(s) of coconut milk into a medium mixing bowl. If you are using heavy cream, place it directly into the mixing bowl. Beat with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
In the bowl of a stand mixer, beat the softened butter on medium speed for 1 minute.
Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Be sure to scrape down the sides every minute or so. Pour in the cooled chocolate to the mixture and beat until well incorporated.
Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Add in the last egg and beat for another 3 minutes until the mixture is smooth.
Fold the chilled coconut/heavy cream into the chocolate filling until no there are no visible white streaks left.
What can I use this chocolate buttercream frosting for?
You could use this chocolate buttercream frosting recipe in many ways:
- Frost a fabulous vanilla or chocolate cake/cupcakes with it. It would be insane on my grain free chocolate cupcakes!
- Fill a pie. Whip up your favorite crust, fill the pie and let it set in the refrigerator.
- Use it as a dip for fresh fruit.
- Mix it into yogurt or on top of ice cream.
- Eat it with a dang spoon… it’s that good!
Recipe questions & substitutions
- Get your butter soft by letting it sit at room temperature for about 1-1.5 hours (depending on the temperature of your house.)
- Feel free to use either heavy whipping cream or chilled coconut cream.
- The coconut sugar cannot be substituted for regular, granulated sugar.
What kind of dark chocolate should I use?
I recommend using between 70-80% dark chocolate.
How long can I store the buttercream?
It will last in an airtight container in the refrigerator for up to 1 week.
Can I use coconut oil instead of butter?
You cannot. However, you can use ghee so as long as it’s the texture of softened butter.
More paleo chocolate dessert recipes you’ll love:
Paleo Double Chocolate Zucchini Bread
5 Minute Chocolate Chip Blondies
Flourless Chocolate Tahini Brownies
Dairy Free Keto Chocolate Cake
Paleo Chocolate Buttercream Frosting Recipe
Ingredients
- 4 ounces good quality dark chocolate see notes
- 1 teaspoon pure vanilla extract
- 3/4 cup coconut cream or heavy whipping cream see notes
- 6 ounces grass-fed butter softened, see notes
- 1 cup coconut sugar see notes
- 3 large eggs
Instructions
- Gently heat up the chocolate: in a microwave on medium power (about 60-120 seconds, stopping and stirring every 30 seconds) or on the stove top using a double boiler method on medium-low until melted. Whisk in the vanilla extract and set the chocolate aside to cool.
- Scoop the coconut cream out of the can(s) of coconut milk into a medium mixing bowl. If you are using heavy cream, place it directly into the mixing bowl. Beat with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for 1 minute.
- Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Be sure to scrape down the sides every minute or so. Pour in the cooled chocolate to the mixture and beat until well incorporated.
- Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Add in the last egg and beat for another 3 minutes until the mixture is smooth.
- Fold the chilled coconut/heavy cream into the chocolate filling until no there are no visible white streaks left.
Notes
- Feel free to use either heavy whipping cream or chilled coconut cream.
- The coconut sugar cannot be substituted for regular, granulated sugar.
- I recommend using between 70-80% dark chocolate.
- Get your butter soft by letting it sit at room temperature for about 1-1.5 hours (depending on the temperature of your house.)
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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