This delightful keto frosting is a creamy, buttery blend that sets to a perfect decorative finish, ideal for cookies, cupcakes, and other low-carb treats. Made with unsalted butter and sweetened with powdered erythritol or monk fruit, this frosting captures the light, airy texture of traditional icing without the carbs. A splash of heavy cream adds smoothness, while vanilla or your favorite flavoring enhances its taste. It’s easy to whip up and sets to a firm finish, making it perfect for intricate designs that hold their shape. Customize it with keto-friendly food coloring to add a pop of color to your baked goods. Enjoy a beautiful, low-carb frosting that’s as delicious as it is versatile!
Keto Cookie Frosting Recipe
Difficulty: EasyHere's a ketogenic frosting recipe that hardens, making it perfect for decorating cookies!
Ingredients
1 cup /230g unsalted butter, room temperature
2 cups / 240g powdered erythritol or powdered monk fruit sweetener
2 tbsp heavy cream, adjust as needed for consistency
1 tsp vanilla extract, or any preferred flavoring like almond or peppermint
Pinch of salt, optional
Food coloring, optional, use keto-friendly options
Directions
- In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and fluffy, about 2-3 minutes.
- Gradually add the powdered sweetener while continuing to mix on low speed. This prevents the powdered sweetener from creating a mess.
- Add the heavy cream and vanilla extract (or your preferred flavoring) to the mixture. Increase the speed to medium-high and beat until the frosting becomes light and fluffy. If you want to adjust the consistency, add more cream for a softer frosting or more powdered sweetener if you need it stiffer.
- If you want colored frosting, add food coloring a drop at a time until the desired color is achieved. Mix well after each addition.
- Transfer the frosting to a piping bag fitted with your desired tip. Frost your cookies or desserts immediately.
- Allow the frosting to sit at room temperature or in the refrigerator for about 30 minutes to an hour to harden.
Notes
- Macros per tablespoon of frosting:
Calories: 80 kcal
Fat: 9g
Net Carbs: 0.5g
Protein: 0g - If the frosting is too soft, refrigerate it for 10-15 minutes before piping. If it's too thick, add a few more drops of cream.
- Store leftover frosting in an airtight container in the fridge for up to a week. Re-whip before using again.