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(The Silkiest!) Buttercream Frosting ☁️ gluten free & keto

Ultra silky and totally delicious, this cream cheese keto buttercream frosting is bound to take your low carb cakes (and cupcakes!) to the next level.

Keto Buttercream Frosting From Scratch ☁️
Keto Buttercream Frosting From Scratch ☁️

Keto Buttercream Frosting

The Silkiest!

Full disclosure, I wasn’t a buttercream person. More like remove-the-frosting-from-the-cake sort of peeps!

That is until last week, when I discovered this frosting (a tip from a friend, tyvm). And no, I didn’t discover black thread, but I did take the time to choose the ingredients wisely and give real buttercream a try.

The ratios are fairly standard. With fairly equal amounts of butter and cream cheese going in. Sweetened to taste and, of course, a dash of great vanilla is a must.

The trick, it seems, is simply to procure the right ingredients. Check them out. Quite simple, but totally obvious when you think about it. Plus, this cream cheese variant is much less finicky than the all-butter and eggs version.

Closeup chocolate buttercream frosting piped as flowers
Gluten Free & Keto Chocolate Cupcakes

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks.

So if you have to choose just one product to splurge on, this is it!

The Cream Cheese

Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary taste wise.

During our trial runs we tried the buttercream with organic and Philadelphia (supermarket ran out of organic), and the difference was not as pronounced as with the butter. So take your pick.

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powderedXylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!), and Lakanto (slight cooling, but barely any aftertaste!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

The Vanilla

I’m a huge fan of Nielsen-Massey’s Madagascar vanilla for this frosting. And for pretty much every baked good, it’s seriously the best stuff.

Now all you need is the keto carrot cake!

Keto Buttercream Frosting From Scratch ☁️
Keto Buttercream Frosting From Scratch ☁️
Paleo & keto carrot cake cupcakes with cream cheese buttercream frosting
Gluten Free, Paleo & Keto Carrot Cake (or Cupcakes!)
Halved keto banan cupcake with crumbs on the liner
Sugar Free & Keto ‘Banana’ Cupcakes (With Chocolate Frosting!)
Keto Buttercream Frosting From Scratch ?

(The Silkiest!) Keto Buttercream Frosting

Course: Dessert
Cuisine: American
Keyword: keto buttercream frosting, keto chocolate frosting
Prep Time: 15 minutes
Servings: 12 servings
Calories: 202 kcal

Ultra silky and totally delicious, this cream cheese keto buttercream frosting is bound to take your low carb cakes (and cupcakes!) to the next level.

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Ingredients

Instructions

  1. Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes. 

  2. Add the salt and sweetener, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.

  3. If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.

  4. One batch of frosting is enough for roughly 12 cupcakes.

Recipe Notes

You can pretty much use whatever sweetener floats your boat. But it must be powderedXylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!), and Lakanto (slight cooling, but barely any aftertaste!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

 

Nutrition Facts
(The Silkiest!) Keto Buttercream Frosting
Amount Per Serving (38 g)
Calories 202 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 61mg20%
Sodium 195mg8%
Potassium 30mg1%
Protein 1g2%
Vitamin A 725IU15%
Calcium 23mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

45 comments

  1. Vicki says:

    I used 1/2 cup powdered Lakanto sweetener, and while it turned out fine, it still doesn’t taste sweet enough to me. Maybe I’m just used to regular, very sweet frosting. It’s still very good, but for my taste I think I’ll add a couple more tablespoons sweetener next time. Thanks for the recipe!

  2. Reenie Gardiner says:

    Wow! Great recipe. I did not have vanilla flavouring for the buttercream and used maple and caramel instead! The carrot cake muffins I doubled and everything came out so well. Thank you!

  3. Ana says:

    Can you use food dye to make frosting another color? I am diabetic and was going to make some tasty and low carb cupcakes for my daughters mermaid party.

  4. Ana Morales says:

    Could I use food dye to make frosting another color ? I was gonna do healthy mermaid cupcakes for my daughters birthday that way I could have some too since I’m diabetic. 🙂

  5. Melanie says:

    Question—the Cane version lists the carb and sugar counts, but the Keto version does not. Or am I looking in the wrong place? Can you provide that info?

  6. Julie Graham says:

    I just made your carrot cake cupcakes and cream cheese frosting for my birthday. The cake part was good, but the frosting was so salty that it ruined the taste of the treat as a whole. Please suggest non-salted grass fed butter. It didn’t occur to me and I used what I had in the fridge. It could have been SOOOO good, I can tell it’s the best recipe. But please remind readers to use unsalted butter. I’ll be making it again for sure, the right way.

    • Paola van der Hulst says:

      If it turned out grainy it either means you didn’t use a powdered sweetener, or your butter/creamcheese were cold and they didn’t whip smooth 😉 xo!

      • Anne Lee says:

        I tried this with 4 Tbsp of powdered erythritol-stevia blend. The Philly cream cheese & butter were room temp and very soft and I whipped it with a standing mixer so no shortage of whipping time. It tastes great and spreads but it looks like there are little lumps in it but they are lumps! It’s like the frosting is clumpy and not smooth at all, it this makes any sense. Not sure what I could change to have nice smooth icing.. ?

  7. Sybil says:

    Hi! I love all of your recipes! I know this is silly but I just noticed that I can switch to US Cups for the amounts. However, when I am switched and hit print, it converts back to metric and only allows me to print metric. I don’t know if this is a glitch or if I’m doing something wrong. Appreciate your help! 🙂

  8. janet says:

    How many fat bombs does this make and how do I measure each fat bomb? teaspoon? tablespoon? Not sure.. I made the mix but dont want to overeat it .. On Keto

  9. Leslie Hoppner says:

    It does not say whether u you use salted or unsalted butter. Can you please tell me before I make this and the fat bombs please?

  10. Meagan says:

    mine turned out a bit “melted”. I let it harden in the fridge and tried to pipe but it turned liquid very quickly and I was not able to get nice stiff peaks. what should I do different, more powder stevia?, I followed the recipe exactly.

    • Paola says:

      Hi Meagan! In all honesty I’m not sure why your frosting would come out runny… unless you added any liquids? Butter and cream cheese would go back to completely solid in the fridge, so it’s actually impossible chemistry wise if you used butter, cream cheese and powdered sweetener to get a runny frosting? I need more details to pinpoint what happened xo!

      • Susan says:

        I am currently in the UK, and found that there are two different types of cream cheese- Philadelphia and the store brands. I made the mistake of buying the store brand and my recipe came out way too liquidy. It wouldn’t harden in the fridge, either. So now, I only use Philadelphia cream cheese in recipes where a major part of the texture is the cream cheese. I wonder if Megan’s problem had to do with the type of cream cheese she used? I haven’t tried this recipe yet (am about to embark), so I am not rating the recipe. But I will come back to leave a review! I’m adding the lemon zest because I am using it for the gingerbread cupcake recipe.

        • Susan says:

          Ok- made it and here’s my review! It was simply delicious! I added the zest of one lemon and it was outstanding. I’ll use this recipe again as a base for all kinds of flavors!! Thanks!!

  11. Linda says:

    I have made buttercream frosting for nearly 50 years and my mother made it for longer than that. When I went Keto about 7 years ago I began making it with Stevia. It was good, but when I tried Pyure it was fantastic!!! I can eat it by the spoonful!!! And without a cake under it!!! LOL! Have been making cream cheese frosting all these years, too, but the discovery of Pyure was the trick for me!

  12. Natalie A Nelson says:

    Hello,
    My mother-in-law found your recipe and would like me to make it for her for her BIRTHDAY! She is a very KETO friendly person looking forward to your cupcakes VERY! I was looking at your recipe and several of your ingredients are in grams…. I have tried using the conversion charts, but have found that type of ingredients also makes a difference in the amount of grams…do you happen to have a recipe with the grams converted to cups or tablespoons/teaspoons? Or maybe a way to make it easier for me to convert?

    Thanks so much,

    • Paola says:

      Hi Natalie! Thank you for your message! You can go ahead and click on US Customary at the bottom of the ingredient list (in all recipes!) and it will give you a conversion to cups! 😉

      xo! Paola

  13. Claire says:

    I’m surprised this has no ratings already as I’ve seen several people say how good it is! I’ve made it three times already, a true gem!

  14. Wendy says:

    Quick question….Have you made a dairy free version? I can handle the butter but the cream cheese is a no go. Would you happen to have a substitute handy? I’m kinda new to this and husbands birthday is this month……sigh…

    • Gnom-Gnom says:

      Hi Wendy! We have not tried a keto version without cream cheese. However, traditional buttercream is without cream cheese. Some variations have egg yolks, others are just just the butter (+ a touch of milk) with the powdered sugar and vanilla.

      If you decide to go ahead and try do report back! And happy bday to your hubby! x

    • DORENE AVRITT says:

      Hi Wendy, I use equal butter and coconut oil. It is delicious and I often eat it by the spoonfuls when craving something sweet.

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