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Mocha Buttercream

Mocha Buttercream Keto Low Carb

Author: Carrie Brown | Prep time:  15 mins   |   Cook time:  0 mins  |   Total time: 15 mins   |   12 – 16 cupcakes

What You Need

  • 6 TBSP milk of your choice (almond, Fairlife, etc)
  • ½ tsp. espresso powder
  • 1 oz. 100% unsweetened chocolate, finely chopped
  • 1 lb. salted butter, softened
  • 7 oz. allulose
  • I serving Mocha KetoChow (Cheap Chow here! No code required) [SEE TIPS FOR HOW TO MAKE WITHOUT KETOCHOW]
  • 1 tsp. vanilla extract


What You Do

  1. Gently warm the milk, espresso powder, and unsweetened chocolate in a small bowl in a microwave on low until the chocolate is just melted. Do not overheat.
  2. Leave milk to cool. Meanwhile, place the softened butter and allulose in a large bowl and whip together with a hand mixer until light and fluffy.
  3. Add the KetoChow and vanilla extract and whip again until fully incorporated.
  4. Add the cooled milk mixture and stir until completely mixed into the buttercream. If it is too stiff, add extra milk 1 TBSP at a time until you reach your desired consistency.
  5. Place in an airtight container. If using imminently, store on the counter. If you’re making it ahead of time, store in the fridge. Remove from the fridge the night before you plan to use it. If it is stiff, whip again for a few minutes before using, adding extra milk 1 TBSP at a time until you reach the desired consistency.


Top Recipe Tips

  • Leave your butter out of the fridge overnight before making this to save yourself time and effort!
  • Use on cupcakes, as a cake filling, a cake covering, or even spread on warm waffles or pancakes.
  • To make without the KetoChow: add an extra 1 tsp. espresso powder, 1 TBSP cocoa powder, and an extra TBSP milk. Make as directed omitting the KetoChow.

 

 

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