25 August 2018

Low Carb Chocolate Buttercream

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This chocolate buttercream makes enough to serve around 2 dozen cupcakes...yum! 


3 sticks salted butter, softened
1 tsp vanilla
1 tsp monk fruit juice concentrate
1 cup powdered Swerve
1/4 cup unsweetened cocoa powder
1 tbsp liquid coconut oil


1) Stir softened butter until fluffy.

2) Stir in vanilla and monk fruit juice concentrate.

3) Add powdered Swerve and unsweetened cocoa powder. Stir well.

4) In a small microwavable bowl, mix together chocolate chips and liquid coconut oil. Microwave in small increments to ensure it doesn't burn (ie 15 seconds) and stir until smooth.

5) Mix melted chocolate into the icing and stir until smooth.

6) Frost your baked good and enjoy!

Picture Instructions:

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