• 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!
• Serve as a snack, 2 tablespoons at a time, on top of a keto mug cake or on its own as a fat bomb snack. You can also frost a keto birthday cake with this recipe

Storage

• 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.