On a whimsical weekend of culinary experimentation, I found myself crafting a creation that would soon become the crowning glory of many desserts: Completely Keto Mocha Frosting. It was a recipe born out of a love for coffee, chocolate, and the joy of keto-friendly indulgences.
As I whipped up the frosting, the kitchen filled with the rich aroma of mocha, each swirl of the spoon painting my canvas of flavors. It was not just a frosting; it was a versatile masterpiece that promised to transform any ordinary dessert into a gourmet treat.
The first encounter was with a batch of freshly baked keto cupcakes. The Mocha Frosting graced each one with a velvety touch, turning the simple cupcakes into elegant delicacies. Next came the keto brownies, their rich, fudgy texture finding its perfect match in the creamy mocha delight.
But the real surprise was when I decided to pair the frosting with the Completely Keto Whiskey Chocolate Truffles. The combination was heavenly, a dance of bold whiskey notes and the deep, comforting embrace of mocha.
The Completely Keto Mocha Frosting wasn’t just an ingredient; it was a testament to the magic of keto baking, a beloved addition to my culinary repertoire, and a delightful way to add a touch of elegance and flavor to an array of desserts, each one a celebration of creativity and taste.
Completely Keto Mocha Frosting
Beat the butter together with cream cheese for about 3 minutes.
Sift the swerve, salt and cocoa into the beaten mix.
Mix the coffee and coffee granules with the vanilla and beat into the cream mix until fully combined.
Store in fridge until use.