Keto Chocolate Frosting

In a mixing bowl, add the chilled coconut cream and set aside. In a microwave safe bowl, add the chocolate and melt in 20-second spurts until melted.

Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.

Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Add on top of cakes, brownies, or pipe onto muffins or cupcakes.

* Chill a can of full fat coconut cream. Remove excess juices and measure out 3/4 cup of the solid cream.

** A chopped up chocolate bar or chocolate chips. To keep this dairy free, I used dairy free chocolate.

TO STORE: Frosting will keep at room temperature, covered, for up to 5 hours. To keep it longer, refrigerate for up to 5 days. You will need to let it sit at room temperature for 20 minutes before using it.

TO FREEZE: Place leftover frosting in a shallow container and store it in the freezer for up to 2 months.

TO THAW: Let the frosting thaw to room temperature. Once thawed out, use a hand mixer to re-mix it until it is fluffy.