I hope you’re having a happy holiday season. I know this is one strange year. Keto peppermint frosting is bound to brighten up your days a bit and is especially good on my low carb chocolate cake.
This is big seller at Christmas time in my keto grain free bakery.
How do you make sugar free keto peppermint frosting?
Swerve confectioner’s sweetener, butter, peppermint extract.
Swerve, a powdered erythritol, makes it’s super easy to make beautiful creamy sugar free frosting, that is very keto friendly. They make a granulated and confectioner’s version. Sugar free eating couldn’t be easier or more delicious.
I took notes from my keto vanilla buttercream and replaced most of the vanilla extract with peppermint extract. Read here why I love Swerve.
Making Keto Peppermint Buttercream Frosting
My rule of thumb for the perfect keto buttercream is 1/2 cup Swerve confectioner’s sweetener to 1/2 cup butter.
Since it’s December, there is a challenge to face when it comes to making buttercream. The butter, at room temperature, is too hard.
What is the perfect butter temperature for making buttercream frosting?
Butter should be between 65 and 68 degrees and be able to bend with flexibility. I will sit the butter on top of my stove. You will need to be careful, however, that the butter isn’t too soft. If it’s too hard or too soft, you will never be able to get it to that perfect smooth, creamy, able to pipe consistency.
Sugar Free Sprinkles
The Sprinkle Company makes sugar free sprinkles in several colors. I was lucky enough to have been gifted these Christmas sugar sprinkles just in time.
Keto Chocolate Cupcakes
My recipe for keto chocolate cupcakes is delicious, kitchen tested and sold weekly in my keto bakery. I think it’s perfect. I use almond flour and coconut flour, cacao powder, Swerve, and coffee. The texture is a sponge cake that rivals any wheat-based sponge.
More Keto Sweets from Spinach Tiger
More Keto Sweets from Spinach Tiger
Peppermint Buttercream Frosting with Keto Chocolate Cupcakes
Chocolate Cupcakes Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 2 tablespoons coconut flour 26 grams
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
- 6 eggs
- 1 teaspoon vanilla
- 1 cup granulated swerve powdered erythritol
- 1/2 cup avocado oil
- 1/4 cup almond milk
- 4 tablespoons sour cream
- 1/4 cup strong coffee
- baking spray
Chocolate Frosting Ingredients
- 1 cup butter unsalted room temperature
- 1 cup Confectioner's Swerve
- 4 tablespoons cream cheese softened at room temperature
- 1 teaspoon Peppermint Extract add 1/2 teaspoon at a time
- 4 tablespoons heavy cream if needed
Chocolate Cupcake Instructions
- Preheat oven to 350 degrees F.
- Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder, Swerve. Set aside.
- Mix eggs for five full minutes.
- Stream in oil.
- Mix coffee, sour cream, almond milk, vanilla.
- Stream coffee mixture into wet ingredients.
- Add dry ingredients and mix on medium just until mixed. Don't overmix.
- Spray cupcake liners.
- Pour evenly making 12 cupcakes.
- Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
- Cool completely before frosting.
- Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
- Add peppermint extract.
- Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.
- Use large round tip in piping bag to apply frosting.
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