Chocolate Buttercream

Makes approximately 2 cups (enough to frost one 8-inch round cake or 12 cupcakes)

Ingredients:

2 tablespoons unsweetened cocoa
2 tablespoons boiling water measure after boiling
1/2 cup butter, softened
3 tablespoons confectioners erythritol
3oz sugar-free dark chocolate, melted and cooled we recommend chocolate sweetened with stevia and erythritol or monkfruit

Instructions:

1. Combine cocoa and boiling water, and set aside.
2. Beat the butter and confectioners erythritol until light and fluffy (a few minutes).
3. Add the cooled melted chocolate, and beat on low speed.
4. Add cocoa mixture and beat until smooth.
5. Be sure your cake is completely cooled before frosting. And enjoy!

To melt the chocolate, microwave at 15-second intervals, stirring each time. Once the chocolate is mostly melted and a few lumps remain, do not microwave further. Stir until completely melted.

Nutrition 
Serving: 1/12 recipe, Calories: 94, Fat: 9g, Chol: 20mg, Sodium: 0mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 0g, Added Sugar: 0g, Erythritol: 4g, Protein: 1g, Net Carbs: 0g.

Let's get baking! This Chocolate Buttercream is great with our Classic Yellow Protein Cake Mix and Velvety Chocolate Protein Cake Mix.