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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.

74 comments

  1. Kathy Cooke says:

    Delicious! So creamy and light! I made the chocolate version and added 1/2 tsp instant coffee for a mocha flavor, which was really good. Frosted 12 cupcakes, and had about half of the frosting left over.

  2. Jen Renton says:

    Delicious! I also added more sweetener than called for–powdered Swerve–but I think it would be better to measure by weight, since I sifted the Swerve, and I think maybe I just filled the cup too loosely. The flavor was outstanding, and the texture was perfect.

  3. Bethy says:

    This was very yummy! I put it on a keto birthday cake and it was DELICIOUS! I used xylitol to sweeten it. My only problem was that it had kind of a sour flavor from the cream cheese. Aside from that, it was really good! Thank you!

    • Tara says:

      There are a couple of options in the Recipe Notes section (including monkfruit). I can’t stand xylitol (I started using a natural toothpaste with it recently and can’t wait for be done with it…such an aftertaste). I haven’t tried monkfruit yet.

  4. Rachel says:

    Hi Paola!

    I wonder if I make carrot cupcakes and ice this, whether they can be frozen and thawed in the fridge? I am concerned the icing will not thaw nicely.

    Thank you,

    Rachel

  5. Elaine Riss says:

    Delicious recipe! I used pure monk fruit sweetener and this recipe for frosting was WONDERFUL on my cupcakes!!
    A note to the recipe creator: I LOVE that you explained how toxic Xylitol is to the canine members of our families! I’ve asked others to tell readers, but have never seen it in an actual recipe! You’re a savior of our furry children and I, and others, THANK YOU! ❤️

  6. Greg says:

    Keep up the great work Gnom Gnom! My always go to keto recipe site. Made the birthday cake recipe as muffins to trial an important birthday cake cannot fail attempt and was so impressed with the results. 😁

  7. ImIndridCold says:

    I used 1/2 cup powdered erythritol and about 30 drops pure vanilla creame stevia.
    It wasnt quite sweet enough with just the erythritol.

    Oh my is this recipe fantastic! I will be sharing this with people!
    Thank you for this version of buttercream, it is amazing!

  8. Annie Epp says:

    Hi!! Wonderful recipe! I would like to make this recipe but all I have is pure powdered monk fruit. Can I use that as a substitute? Thanks!! XO

  9. Andrea says:

    Wow… amazing. I used golden Lakanto for the cupcakes and powdered xylitol for the frosting (powdered with food processor). Best keto dessert I’ve made. The cupcakes are so spongey and moist, and the frosting is so smooth! Thank you so much for your wonderful recipes.

  10. 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!

    • Rita says:

      I made this exactly as written, but when I tasted the batter I knew my husband likes things pretty sweet, so I added a few drops of liquid sweetener. I was afraid to make it too grainy or too loose which is why I added the liquid sweetener. This was a winner.

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