This keto chocolate frosting is an easy healthy frosting for cakes or to snack on and fixes your chocolate craving in a sec! Plus, you will love that one serve contains only 100 kcal and 0.8g of net carbs! So keep reading to learn how to make this paleo frosting recipe now!
Who is craving chocolate frosting in the middle of the day? I do! and this keto chocolate icing is my go-to keto chocolate frosting for those days.
A 5-ingredient healthy keto frosting
The good news is, this frosting recipe is not only keto-approved but also a paleo frosting for cake! In fact, the recipe is made of 5 easy healthy wholesome ingredients approved for both diets. Let’s see what you need to make this easy healthy frosting recipe.
Almond butter – salted or unsalted as you like
Unsweetened cocoa powder
Unsweetened almond milk
Chocolate stevia drops
How to store this keto chocolate frosting?
This recipe makes many servings, 36 of them to be precise. And each serving represents 2 tablespoons.
Of course, you can store your keto chocolate icing in an airtight container in the fridge for up to 4 days. But, you may not eat all this paleo frosting recipe in 4 days so I recommend you freeze your frosting in ice cubes tray.
Fill each ice cube tray with 2 tablespoons of frosting and freeze. When your chocolate frosting craving is coming defrost 1 ice cube, it will take just 1 hour to get soft at room temperature. Another option is to defrost your snack the day before in the fridge.
Note that this recipe is not soft straight out of the fridge! It softens at room temperature as butter solidifies in the fridge.
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What to do with keto chocolate frosting?
There are many options to use this paleo frosting.
First, on its own as a keto snack to reach your fat macros. In fact, 2 tablespoons of this healthy frosting will get you 10 grams of fat for only 100 kcal and 0.8 g net carb! It means this is the perfect healthy keto sweet snack.
1/4teaspoonChocolate Stevia Drops- adjust up to 1 teaspoon to taste
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In a large mixing bowl, add the cubes of soft butter. Your butter must be very soft and out of the fridge for at least 3 hours. It is easier to first cut your cold butter in small cubes. Then, pack those cubes into a measuring cup. Finally, transfer the cubes of cold butter into a bowl and wait 3 hours at room temperature or overnight, until soft.
Add almond butter and with an electric beater, beat the butter and almond butter together until a light brown cream form. It shouldn't take more than 40 seconds on medium/high speed.
Stop the beater, add stevia drops, unsweetened cocoa powder, and unsweetened almond milk.
Beat again at slow speed at first to avoid the cocoa powder to burst out of the bowl, then increase to medium speed. If the frosting is too thick to your liking, add more almond milk (at room temperature, not cold!), 1 tablespoon at a time, beat, and add up to 1/4 cup extra milk until you reach your favorite texture. The more you add, the fluffier it will be. It won't affect your net carbs per serving very much (around 0.1g extra net carbs).
Adjust stevia drops if the frosting is not sweet enough for you. Always add stevia 2 drops at a time as it is very strong in flavor. Otherwise, add powdered erythritol but note that this option thickens the frosting a lot!
Store the frosting in the fridge in an airtight box for up to 4 days. The frosting gets hard in the fridge because the butter hardens at cold temperatures. Simply remove the frosting from the fridge for 3 hours to get it soft and creamy again.
Freeze in ice cube tray, 2 tablespoons in each cube hole, and defrost at least 2 hours before at room temperature to soften.
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