KETO CHOCOLATE FROSTING
This keto, low-carb chocolate frosting is great to frost our Keto Victoria Sponge Cake Mix. It is sugar-free, smooth and creamy & with a rich chocolate flavor. And it takes only 10 minutes to make!
Servings12
Calories161kcal
Ingredients
- 56.7 g Justine's Keto Dark Chocolate Chips
- 113.5 g plus 1 tablespoon butter, softened divided use
- 85.05 g cream cheese softened
- 121.33 g Justine's Erythritol powdered in blender
- 2 tbsp cocoa powder
- 0.5 tsp vanilla extract
- 119 g heavy whipping cream room temperature (give or take a few tablespoons)
Instructions
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In a microwave-safe bowl, combine Justine's Keto Dark Chocolate Chips and 1 tablespoon of the butter. Melt in 30-second increments, stirring in between until smooth. Alternatively, you can melt Justine's Keto Dark Chocolate Chips and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
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In a large bowl, beat the remaining ½ cup of butter and the cream cheese together until smooth. Beat in Justine's Erythritol powdered and the cocoa powder until well combined.
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Add the keto chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point.
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Add the cream a few tablespoons at a time until a spreadable consistency is achieved.
Notes
This makes enough frosting for 12 Keto cupcakes or a single-layer Keto cake. You may need to increase the recipe by 25 to 50 percent for larger cakes.
Nutrition
Serving: 3tablespoon | Calories: 161kcal | Carbohydrates: 2.46g | Protein: 1.56g | Fat: 15.17g | Fiber: 1.12g
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