I made this cream cheese frosting for the keto chocolate cake I baked. It was so delicious you don’t taste the difference, it’s that good. My husband loved this cream cheese frosting. The keto chocolate cake recipe will be on my next blog post.
I used the butter at room temperature and the cream cheese from the fridge, because of the humidity.
1 Cup Dutch Cocoa Powder
120ml 86% Dark melted Chocolate
500g Cream Cheese
200g Butter / vegan options like Melt / Miyokos
3 Cups Powdered Sugar / Erythritol for keto
3 Tsp Pure Vanilla Extract
150ml Milk of Choice
Beat all ingredients together until the buttercream is smooth and silky. If it’s too thick at more milk. If it’s too runny add more powdered sugar or sugar of choice. Cover with cling wrap or place in an airtight container and place in the fridge for upto a week.
Use on cakes, cupcakes and for decorating.
Recipe by Chocolate Covered Katie