This keto buttercream is so versatile. It’s smooth, buttery, sweet and totally delicious. I’ve started with a simple vanilla buttercream but feel free to experiment with different flavors.
Cut the butter into small cubes and place in a bowl. Beat with an electric whisk until fluffy. Sift in the powdered Lakanto sweetener and add the vanilla; beat until creamy and combined.
For a thinner buttercream, add some almond milk. Adjust the sweetness to taste before using it if necessary. Pipe or spread with a palette knife on your selected dessert.
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Nutrition Facts
Keto Buttercream Frosting
Amount Per Serving (1 cupcake frosting)
Calories 149Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 45mg15%
Sodium 149mg6%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 521IU10%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie keto diet.
The butter must be at room temperature and soft - If too cold, the buttercream won’t cream.
Sweetener choice - Use powdered and see my comments above on sweetness.
Pipe whilst fresh - If you need to store the frosting, place it in an airtight Tupperware in the fridge for up to 5 days and allow to come to room temperature naturally before piping. Don’t leave the buttercream out in the open air overnight and then try and pipe, it will curdle… tried and tested!