This smooth and creamy keto vanilla buttercream frosting is the perfect easy-to-make topping for any low carb cake!
Living a low carb lifestyle, but struggling to find a delicious frosting that tastes indulgent, but doesn't put you over your macros?
You'll definitely want to give this recipe a try!
This frosting would go great with my keto cake recipes. Be sure to check out:
Vanilla Pound Cake
Coconut Flour Cupcakes
Chocolate Cupcakes
Also, if you're just wanting to buy keto-friendly frosting...good news, it's out there! Check out Good Dee's baking mixes and frosting. The woman who owns this business is fantastic!
What ingredients do I need to make this frosting?
Butter-- I use salted butter in just about every recipe. I prefer it, but you can definitely use unsalted and add salt to taste after mixing the ingredients.
Sweetener-- My favorite way to make this recipe is to use powdered allulose. Allulose is newer on the keto scene, but it's quickly gaining popularity because it tastes just like regular sugar, but doesn't have a glycemic impact. Just like with erythritol and monk fruit, I deduct the "non-impact" carbs of allulose from the total carb count of a recipe and the fiber to get net carbs.
Also, if you can't find powdered allulose like me, you can just use a spice grinder or coffee grinder to get the desired powder. Powder is important for this recipe, though, because otherwise you'll end up with grainy frosting.
(Note: I've also made this recipe with powdered erythritol. It comes out fine, but it definitely has a cooling aftertaste.)
Heavy Cream-- This helps to make the frosting super creamy. I've also used Half and Half as a substitute.
Vanilla Extract--It is vanilla buttercream after all 🙂
Nutrition Info
This keto vanilla buttercream frosting recipe should make enough to cover about 10 cupcakes. To calculate nutrition, I just took the totals for each ingredient I used and divided it by 10 for one serving.
Calories: 92 Calories
Total Carbs (including sweetener): 24.14g
Fiber: 0g
Sweetener: 24g
Net Carbs: 0.14g
Protein: .16g
Fat: 10.4g
And here's a breakdown based on the ingredients that I used:
Keto Vanilla Buttercream
This smooth and creamy keto vanilla buttercream frosting is the perfect easy-to-make topping for any low carb cake!
Ingredients
- ½ Cup Butter, Softened
- 2 Cups Powdered Allulose
- 2 tablespoon Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, using a hand mixer or stand mixer, beat softened butter for two minutes until creamy.
- Add Powdered Allulose, Vanilla and Heavy Whipping Cream. Beat on high for an additional three minutes until frosting texture is achieved.
Nutrition Information:
Yield:
10 ServingsServing Size:
1/10th of MixtureAmount Per Serving: Calories: 92.6Total Fat: 10.4gCarbohydrates: 24.14gNet Carbohydrates: .14gFiber: 0gSugar Alcohols: 24gProtein: .16g
Patti
Saturday 11th of November 2023
Not my favorite, has a funky taste and aftertaste. Made to take to an event with keto cream cheese cookies, maybe next time with a different sweetener.
Marcelle
Thursday 3rd of August 2023
Can you use liquid allulose in this? And if so, how much? Thanks!
Sarah
Saturday 5th of December 2020
I used 1 cup of powdered Swerve instead and it turned out great!
Nikki Isakson
Wednesday 7th of October 2020
I only have Swerve and I don't like things overly sweet. Is there something I can add to cut the sweet taste or should I just use less swerve? Thanks!
Sam
Wednesday 7th of October 2020
I would just start adding the Swerve in slowly. Mix and taste until you get to your preferred sweetness. Also, make sure you're using powdered Swerve, otherwise the frosting will end up very grainy. If you only have granular Swerve, you can pop it into a coffee grinder to powder it quickly. Hope it turns out delicious!
Melissa Fromm
Thursday 23rd of July 2020
The texture was perfect but way too sweet. I used powdered serve. It was all I had
Cindy
Monday 5th of July 2021
@Melissa Fromm,Thank you for your comment it saved me. I added slowly and stopped at a cup because it was sweet enough by that point. Great recipe, but I can't imagine 2 cups of sweetener.
Jennifer
Friday 11th of September 2020
Well, the problem is you substituted Swerve for the Allulose. Allulose is 70% as sweet as sugar, Swerve is slightly sweeter than sugar. Try using the Allulose.
Hanni
Tuesday 25th of August 2020
It's icing, made of mostly sugar, it supposed to be sweet...how would it be anything but sweet?