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Super Easy Keto Buttercream Frosting

Updated: 23 hours ago

This is a crucial recipe that I use every day in my bakery. There are just a few things you need to know and you can make it in any flavor and color you want! I have used it for cookies, brownies, cakes, cupcakes and parfaits.

Chocolate Cupcake Recipe-

This recipe starts with room temperature salted butter but there are several options that can be substituted. For dairy free you can use a sustainably sourced palm shortening or a coconut oil/palm shortening blend. You can also use a vegan butter substitute but I have not found one with ingredients I prefer. Then what I use for wedding cakes is a butter/vegetable shortening mix because it holds up in heat the best. The palm shortening would be the second best ingredient that would hold up in heat but it seems a tad bit softer than vegetable shortening. If you don't use a salted butter I would add a pinch to cut the sweetness a little.

For the sweetener you need a bulk one for one powdered keto sweetener. I don't use as much as I would for a full sugar version because I don't want too much cooling effect from the powdered erythritol blend. Then I use a powdered pure stevia or monkfruit to add the rest of the sweetness needed for the frosting. The best option is definitely powdered bocha sweet because it has no cooling effect at all but it is much more expensive than a powdered erythritol. You can use a liquid stevia if you like, just add enough to sweeten to your liking. I would not suggest using a powdered sugar substitute that has allulose in it because allulose makes things wet. I also don't recommend using granular that you powder yourself because no matter how much it looks like powdered, it's not as powdered as the commercial sweetener you can buy.

The last ingredient is vanilla extract. Obviously you can choose any extract you want depending on what flavor you want. I have over 20 extracts to choose from and have used most of them. You can use the extracts in combination with other add ins. The only rule of thumb is to try not to add anything too watery and if you do just add a little bit at a time. My favorite add ins are peanut butter and espresso powder. With the espresso powder I usually use caramel extract, yum!!!

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Ateco tip #867 (the one I own) -

Ateco #868 (a little bigger) -

Wilton open star tip #8B -

Wilton 1 M open star tip (makes roses on cupcake) -

Wilton Disposable Piping bags 50CT. -

Wilton Disposable Piping bags 12 CT. -

Cake Decorating wheel and kit -

Wilton decorating tip set -

Silicon spatulas-

Mini Offset Spatula -

Kitchen Aide 5 qt. Mixer -

Hand Mixer I love -

Restaurant 10 in Spatulas-

Restaurant 14 inch Spatula-

Icing Spatula Set-

Wilton decorating tip set -

Cheap set I bought mostly for the cake wheel-

Storage Containers-

Storage Containers-

Cupcake Containers-

So nourished powdered monkfruit/erythritol blend-

Lakanto powdered monkfruit/erythritol-

Anthony's powdered monkfruit/erythritol -

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

Pure Organic Stevia Powder -

Monkfruit Extract Powder -

(As an Amazon Associate I earn from qualifying purchases)

The other tips and tricks for this recipe are, making sure the butter is soft/ or whipped to the point of being soft if it wasn't soft prior. If it is straight from the fridge I suggest 50% power for a minute turning every 15 seconds or so until it is soft all the way around. Or you can also cut it up a bit and beat it until it becomes soft before adding the sweetener. Then once everything is well combined in the mixers to whip for a few more minutes until it is super light and fluffy, probably double in volume but if you whip too much it may cause air holes when trying to frost. And lastly to scrape down your bowl frequently to make sure everything gets whipped up well and you don't have any butter pockets in the bottom of the mixer when you are done.

This recipe will allow you to frost 24-36 cupcakes depending on how tall you pipe the frosting on your cupcakes. It should be enough to fill and frost a 2 layer 8 inch round cake but I always make more than I need because it will last a long time in your fridge tightly sealed, 1-2 months or more, it just may have a funky fridge flavor. It can also be frozen.

Keto Buttercream Frosting Recipe

1 Lb./16 oz./448 g Salted Butter Softened

2 Cups/about 8 oz. Sifted Powdered Sweetener (approximately to taste)

1-2 tsp. Pure Powdered Stevia (to taste)

1 Tbs. Vanilla Extract (to taste any flavor)


  1. Whip the butter until smooth and sift the powdered sweetener

  2. Add one cup of powdered sweetener at a time, whip slowly until most is incorporated then scrap down and beat until fully beat together

  3. Scrap down add the second cup of powdered sweetener and repeat above step

  4. Once fully beat together taste for sweetness and add 1/2 tsp. powdered stevia at a time until desired sweetness is achieved

  5. Add in the extract and whip until light and fluffy approximately 5 minutes on medium high speed

  6. Add any additional ingredients you may desire, pipe, frost or store in an air tight container in the refrigerator

Macros 1/36 of the recipe approximately 2 Tbs.

102 Calories

11 .5 g Fat

6 g Total Carbs

6 g Sugar Alcohol

0 g Net Carbs

0 g Protein

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I have a PO box for anyone interested in sending things also.

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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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