Keto Chocolate Buttercream Truffle Roses

What could be better than eating buttercream icing? Nothing is the correct answer. These keto Buttercream Fat Bomb Roses are a delicious low-carb treat with just about 100 calories per bite and 10 grams of fat.

I love having these on hand for when those sweet cravings hit. You can make small florets like we’ve done here or if you’re really fancy you can make traditional roses with a rose tip, making 30 of those could get a bit time consuming though ;)

I hope you love these as much as we do!

Step-by-step

1. In a large bowl beat together the butter and coconut butter until smooth.

2. Add in the erythritol and cocoa powder a little at a time, mixing until smooth. Add in the vanilla and whipping cream. Beat again until combined.

   

3. Transfer the mixture to a piping bag fitted with a medium star tip.

4. Line a baking sheet with parchment. Place the piping bag straight up and down toward the baking sheet.

5. Release a bit of frosting creating a small flower, now make a swirl moving around in a circle while slightly overlapping and moving outwards to create a rose.

   

6. Transfer the baking sheet to the refrigerator for 1 hour until set. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

   

Recipe

Keto Chocolate Buttercream Truffle Roses

★★★★★4.6 (14 ratings)

These easy keto buttercream roses are a delicious low-carb treat. A cute bite-sized sugar-free dessert that ...

Hands on

10m

Overall

1h 10m

Servings

32

1.2 g

Net carbs

0.9 g

Protein

10.4 g

Fat

101

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings64 servings96 servings128 servings

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Ingredients makes 32 fat bombs

• 2 sticks unsalted butter, softened (226 g/ 8 oz)
• ¹/₂ cup coconut butter (125 g/ 4.4 oz) - you can make your own coconut butter from shredded coconut
• 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz), or use less to taste
• 1 cup cacao powder (85 g/ 3 oz)
• 1 tbsp sugar-free vanilla extract
• ³/₄ cup heavy whipping cream (180 ml/ 6 fl oz)

Instructions

1. In a large bowl beat together the butter and coconut butter until smooth.

2. Add in the erythritol and cocoa powder a little at a time, mixing until smooth. Add in the vanilla and whipping cream. Beat again until combined.

3. Transfer the mixture to a piping bag fitted with a medium star tip.

4. Line a baking sheet with parchment. Place the piping bag straight up and down toward the baking sheet.

5. Release a bit of frosting creating a small flower, now make a swirl moving around in a circle while slightly overlapping and moving outwards to create a rose.

6. Transfer the baking sheet to the refrigerator for 1 hour until set. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition per serving, 1 fat bomb

Carbs 5%Protein 4%Fat 91% of calories

Net carbs

1.2 g

Total carbs

7.5 g

Fiber

1.6 g

Sugars

0.7 g

Protein

0.9 g

Fat

10.4 g

Saturated fat

7 g

Calories

101 kcal

Sodium

5 mg · 0.2% RDA

Magnesium

15 mg · 3.83% RDA

Potassium

61 mg · 3.07% EMR

Nutrition by ingredient

Per 1 fat bomb	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.1 g	5.7 g	51
Coconut butter, organic, unsweetened	0.2 g	0.2 g	2.1 g	22
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Cocoa powder, raw (cacao)	0.6 g	0.5 g	0.4 g	6
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.1 g	0.1 g	2.1 g	21
Total	1.2 g	0.9 g	10.4 g	101

Serving size 1 fat bomb

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian