I don’t know about you but in my opinion, the best thing about December, is kissing pumpkin spice everything goodbye and welcoming the season of peppermint! This keto peppermint frosting is the perfect way to say hello 😉
I seriously could drink a peppermint mocha, while eating thin mints dipped in mint chip ice cream all day everyday without missing a beat. That’s how much I love peppermint!
This past October, I got some Good Dee’s Chocolate Snack Cake Mix in my KetoKrate. I knew that I had to try it with peppermint frosting. I have no idea why it took me until December to finally get around to it – but this morning I woke up to our first sighting of snow and a lit Christmas tree and I knew – today was the day.
Most frosting recipes are really well suited to adapt to keto. The butter, cream cheese, heavy cream are all staples of a low carb, high fat diet. So that just raises the question of sweeteners. I opted to use confectioners erythritol because it was the most similar to the powdered sugar that most frosting recipes call for. I am pretty certain that you could also sub with stevia or any other sweetener that you like. If you choose to work with a granular sweetener, run it through a food processor for a bit, until is has a powdery consistency. Also, be aware, that changing the sweetener may alter the texture of the frosting.
Erythritol is known to have a little bit of a cooling mouth feel, which turns some people away. Luckily, with a peppermint recipe, it totally works. (You can read more about keto friendly sweeteners HERE)
The Good Dee’s cake was awesome by the way! The package gives the option of using 3 eggs for a fluffier cake or 4 for a denser cake. I went with 3, and next time will do 4. The flavor was amazing, but it was a little crumbly. If you don’t want to get Good Dee’s just check out Pinterest for a low carb chocolate cake recipe and I am sure that you can come up with something great! (if you do, let me know in the comments!)
I made the cake into 12 mini cupcakes and 4 regular sized. If I’d had another mini muffin pan, I would have just made 18 mini muffins – but I don’t, so I didn’t 🙂
There was plenty of frosting for the all of my cakes, with a little left over. I sprinkled them with some crushed sugar free peppermints which not only helped cover up my terrible piping job, but also gave them a nice crunch.
As you can see these cupcakes didn’t last long! My kids were literally lined up behind me to get one while I was photographing them for this post!
- In a large bowl, using an electric mixer, combine to butter and cream cheese and vanilla.
- Once they are well combined, begin adding your sweetener, a little at a time, tasting before adding more. Depending on the sweetness level you like, you may not need to add all of the sweetener.
- Add the peppermint extract in 1/4 tsp increments, tasting after each addition until it reaches your desired level of peppermint-ness 🙂 I have found that the potency of extracts can vary greatly and a little peppermint goes a long way!
- Next add your heavy cream and mix with the hand mixer until it reaches a smooth and creamy consistency.
- To make the peppermint swirl, scatter a few drops of red food coloring on the top of the icing, while it's in the bowl.
- use a butter knife to swirl the food coloring around in the icing, then transfer it to a piping bag and pipe onto your cake.
- To make the crushed peppermints - place 3-4 mints in a ziploc bag, and hit with a rolling pin. Sprinkle these on top of the cupcakes.
*this is only an estimate using the exact ingredients that I used and NOT counting the erythritol in the carb count.