Keto buttercream

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

Ingredients

4 servingservings
USMetric
  • 8 oz. 225 g unsalted butter, at room temperature
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1½ teaspoons 1½ teaspoons tamari soy sauce
  • 1 - 2 teaspoons 1 - 2 teaspoons honey (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Brown 2 oz. (60 g) of the butter in a small sauce pan until it turns amber in color, but without burning it. It's the browned butter combined with the soy sauce that will give it its distinct praline flavor.
  2. Pour the browned butter in a beaker and whisk in the rest of the butter bit by bit with a hand blender until fluffy.
  3. Add flavor and optional honey towards the end.

Tip!

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

Try with

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16 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. Debbie
    when do you add the soy sauce - during browning or at the end with flavor?
  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. Jennie
    I presume you use unsalted butter??
  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. Diane_Tampa
    I am a little hesitant about the soy sauce. For those who made it, did you use 1 or 2 tsp?
    Reply: #15
  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.
    Reply: #14
  13. Dule
    Is this buttercream okay to use on cakes, is it firm enough for decorations?
  14. Elena
    Hi Stephanie, the recipe does say unsalted butter. Maybe you missed it ?
  15. Danielle
    This is AMAZING and I am French from Paris. I added a very tiny, tiny teaspoon of soy as I was pouring the Amber butter in the butter I was whipping. It’s magical. It taste like praline

    I am a little hesitant about the soy sauce. For those who made it, did you use 1 or 2 tsp?

  16. sarah
    When do you add the soy sauce and vanilla?

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