I have a confession. I pretty much HATE frosting. It is usually too sickeningly sweet that I just cannot stand it. There are a few exceptions, which are cream cheese frosting and my mom’s buttercream frosting. Although one more tiny confession is that even though I don’t like frosting, it sure didn’t stop me from eating it! My sugar addition was real!!
Anyway, I haven’t had my mom’s frosting in years, and all I remembered was that it had lots of butter in it. I texted her a couple days ago to get the recipe, and I have been anxiously awaiting whipping it up. It was easy to adapt this recipe to low carb, because it only has four ingredients!! You cannot get much more simple than that! Substituting 3 of the 4 ingredients for low carb options, I wasn’t sure what to expect. I was really surprised at how wonderful mom’s delicious low carb butter cream frosting turned out.
This frosting takes a little bit of time to make, but I am going to tell you that the result is worth every second. Nobody is going to believe that this recipe is low carb, I know my husband sure didn’t! Have you tried this recipe? Don’t forget to use the hashtag #candidlyketo & tag me @candidly.keto ! I cannot wait to see your creations!Are you starting your ketogenic or low carb journey & want support? I would love to get to know you in my Keto Support Group!You would never guess that this delicious low carb buttercream frosting is made with just four ingredients. This frosting is great for any cake, cookie or bar, and with just 1 net carb per serving, you don't have to feel guilty!Click To Tweet
Mom's Low Carb Buttercream Frosting
Yield 12 Servings
This frosting is really versatile and would go well with almost any cake or cookie. With only 4 ingredients, you can't go wrong!
- 3 Tablespoons Almond Flour
- 3/4 Cup unsweetened Almond Milk
- 3/4 Cup salted butter- softened
- 3/4 cup confectioners erythritol (I use Swerve)
- Wisk the almond milk and almond flour together in a small saucepan
- Cook over medium heat until thick, then set aside to cool
- Beat the butter in a separate bowl until fluffy
- Add confectioners erythritol and beat together
- Once the almond milk/almond flour paste is cool, add it to the confectioners erythritol/butter mixture
- Continue to beat mixture until it is light and fluffy. The longer you beat it, the fluffier it will get!
- Erythritol is a 1:1 substitute to sugar in this recipe. If you substitute with another sweetener, you may need to modify the amount of sweetener.
- There are 15g of sugar alcohols in each serving. The carb value listed is net carbs, which subtracts the sugar alcohols out.
- I like to use European Style or Irish Butter in this recipe, but any butter will work.
Serving Size 2.5 tablespoons
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 8.27 g
Cholesterol 29.96 mg
Sodium 77.46 mg
Total Carbohydrates 1.53 g
Dietary Fiber 0.75 g
Sugars 0.27 g
Protein 1.56 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.