Keto buttercream

Keto buttercream

Pure vanilla love. Amazing buttercream flavor. Fabulous creaminess. This keto buttercream will make you reach for your favorite dessert, and guild the lily of flavortown!

Keto buttercream

Pure vanilla love. Amazing buttercream flavor. Fabulous creaminess. This keto buttercream will make you reach for your favorite dessert, and guild the lily of flavortown!
USMetric
4 servingservings

Ingredients

  • 8 oz. (1 cup) 230 g (240 ml) unsalted butter, at room temperature, divided
  • 2 tsp 2 tsp vanilla extract
  • 1½ tsp 1½ tsp ground cinnamon
  • 1 tsp 1 tsp erythritol (optional)
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Instructions

  1. Brown 1/4 of the butter in a small sauce pan until it turns amber in color, but without burning it.
  2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand mixer until fluffy.
  3. Add cinnamon, vanilla and optional sweetener towards the end.

Tip

Add flavor to the cream with anything you want – cocoa powder, cardamom, ground coffee, orange or lime zest. Or even fresh fruit like raspberries or blueberries. Make this dish your own!

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

33 comments

  1. Jim
    Great recipe. Being on a low carb diet I would not add the honey. I will try this recipe. For more great low carb recipes try this: mylowcarbquest.com
    Reply: #11
  2. 1 comment removed
  3. CarolC
    This was posted on FB as dairy free. I'm confused by that as it's made with butter which is made from milk.
  4. Christine Cronau
    It says great for those who are cutting back on dairy. Butter has virtually no lactose or casein, so many people who avoid most dairy eat butter with no issue.
  5. 1 comment removed
  6. Cindy
    how long would this recipe keep?
  7. Ronny
    I just made this to serve with pancakes (the eggs/cream cheese type) and it was really good. I have always loved brown butter, but mixed with the vanilla, soy sauce and honey (I used less then a tsp) made it delicious. The depth of flavor (thanks to umami) brings it to a gourmet levels. The only change (besides the minimal honey) was I used Ponzu Soy Sauce instead of regular soy sauce or tamari. No need for (sugar free) syrup when you have this butter.
  8. Sarah
    Has anyone tried freezing this so its like an ice cream?
  9. 1 comment removed
  10. Valerie
    I made this with salted butter. :P It seems promising but I would try it again with unsalted butter. otherwise all you taste is salt.
    Not quite the flavor I was going for.
  11. astrid neal
    Hi Jim
    I've tried several times to find the website you were talking about 'mylowcarbquest.com' -- it doesn't seem to be up. Any ideas? many thanks, Astrid
  12. stephanie b
    I just made this for the first time. Was it supposed to be liquid after mixing? Kept the mixer going for 10 min and hoped it would firm up but no luck. It's in the fridge now. I wish the recipe would have called for unsalted butter. Or, maybe I just need to read the comments next time. The flavor is okay, but on the salty side.
  13. Dule
    Is this buttercream okay to use on cakes, is it firm enough for decorations?
  14. 5 comments removed
  15. Tina
    This was a waste of butter and time. It never looked or tasted anything like it was supposed to.
  16. Hammill Virginia
    Was more a liquid than a fluffy dessert I put in the freezer to firm up and will try it in my bulletproof coffee instead or as a pancake topping.
  17. 1 comment removed
  18. Anna
    This was beautiful I used swerve, cinnamon and vanilla with salted butter and it was the most perfect salted caramelly flavour. I ate it with a spoon ...
  19. 1 comment removed
  20. Denise
    This is amazing! I added one tablespoon of powdered peanut butter chocolate and stuck it in the fridge for a little and I was totally amazed.
  21. Denise
    I had no problem with the consistency as long as it was in the fridge for a bit.
  22. melanie sakowski
    Whoa 🙌🏻
  23. 1 comment removed
  24. Fay
    can i use salted butter in keto? it has only 3 grams
    Reply: #29
  25. Kristin Parker Team Diet Doctor
    Most recipes call for unsalted butter and then add in salt because the amount of salt can vary widely from brand to brand.
  26. Christy
    I just made this buttercream and I did not get the fluffy consistency that it says it would be. Does it depend on what type of unsalted butter you use? Thanks
    Reply: #31
  27. Kristin Parker Team Diet Doctor

    I just made this buttercream and I did not get the fluffy consistency that it says it would be. Does it depend on what type of unsalted butter you use? Thanks

    Butter brand should not matter. I am sorry that yours did not get fluffy.

  28. Lynn
    I am a senior on a very tight budget, however, I have gone to bulk barn to get only what was required and made the biscuts using the bread recipe and really enjoyed them. I started this programe Nurse Practioner recommended I weighed 168 and a candidate for diabetes I am happy to say I have used a lot of my own commonsense and eat mostly meat,fish and lots of veggies sugested in this program and have lost 10lbs.
  29. Lynn
    May I also ask, I find margarines have no carbs and no sugar, Is their a difference? it does cost less
    Reply: #34
  30. Kristin Parker Team Diet Doctor

    May I also ask, I find margarines have no carbs and no sugar, Is their a difference? it does cost less

    Margarine is made with inflammatory vegetable oils. You can read more about that on our food policy page.
    https://www.dietdoctor.com/food-policy#fat

  31. Vjollca
    Hello!

    This seems like a very tempting recipe, but a bit unclear to me. I would appreciate a few clarifications regarding the recipe and method.
    I see one of the comments mentions soy sauce, but I don't see it in the list of ingredients. Was it removed when the recipe was edited?
    Also, instruction no. 2 says to put the browned butter in a beaker and whisk in the rest of the butter. Does that mean that we start by whisking 3/4 of the butter amount first with a mixer, and then we drizzle in the browned butter?

    Thank you for all that you all do!

    Reply: #36