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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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March 7, 2017

Dairy-Free Chocolate Avocado Buttercream

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A truly creamy dairy-free low carb frosting made with avocado.  You won’t believe how rich and chocolatey this healthy buttercream recipe is. This post is sponsored by California Avocados.

Low Carb Chocolate Avocado Buttercream Frosting

I have come to the conclusion that avocados are magic. Or maybe they are magicians, masters of disguise. They are a fruit but they aren’t sweet so they taste more like a vegetable. They are delicious in savoury dishes, particularly when paired with spices, lime, and garlic (mmmm, guacamole!). But they are also remarkably good in sweet recipes as well. They can be forward and in your face, being all “hey look at me, I am a delicious avocado”! Or they can be completely hidden, just hanging out in the recipe, boosting the nutrition without drawing attention to themselves. And with all those healthy fats, they can play the role of butter or other oils without skipping a beat. Avocados are, in short, astonishing.

Dairy Free Keto Chocolate Avocado Frosting Recipe

And, as luck would have it, California Avocados are coming back into season. This makes me incredibly happy, because they are the creamiest and dreamiest of all avocados. Maybe it’s because they don’t have to travel so far from home to end up on your dinner table. Maybe it’s because of all that California sunshine. I honestly don’t quite know but I find them to be the most consistently good. And while a lot of my avocados just get eaten with a little salt and a spoon, I love finding fun and interesting ways to use them.

Low Carb Chocolate Avocado Frosting

Now you know I love my dairy and I am not afraid to use copious amounts of butter and cream, I know that not everyone has that luxury. And while I also enjoy coconut oil, it does lend a strong coconut taste to frostings and puddings and the like. So I decided to play with my avocados and see if I could make a rich, dairy-free buttercream frosting.

Rich and chocolatey avocado buttercream recipe. Sugar-free and keto

I wanted it to be really rich and creamy, and really chocolate-y. So I pureed my avocado with sweetener and cocoa powder but I also added some melted chocolate. Avocado puree can be very thick, so I added a few tablespoons of water to thin things out before adding the chocolate. And what did I end up with? Exactly what I wanted…a rich, creamy chocolate frosting with no butter or coconut oil. Perfect for topping some dairy-free chocolate cupcakes or brownies. And to be honest, it’s really good on its own too…just you and a spoon.

Here’s another way to make dairy-free buttercream. Check out this vegan frosting and simply use powdered sweetener instead of sugar.

5 from 6 votes
Low Carb Chocolate Avocado Buttercream Frosting
Print
Dairy-Free Chocolate Avocado Buttercream
Prep Time
10 mins
Total Time
10 mins
 
A truly creamy dairy-free low carb frosting made with avocado. You won't believe how rich and chocolatey this healthy buttercream recipe is.
Course: Dessert
Cuisine: Dessert
Servings: 12 servings
Calories: 100 kcal
Ingredients
  • 2 ounces sugar-free dark chocolate chopped
  • 2 ripe California Avocados
  • 3/4 cup powdered Swerve Sweetener
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 3 to 4 tbsp water
Instructions
  1. In a bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Set aside.
  2. In a food processor, combine the avocados, sweetener, cocoa powder, and vanilla extract. Process on high until combined. Add water, 1 tablespoon at a time, until all avocado chunks are blended and the mixture is smooth and creamy.
  3. Drizzle with the melted chocolate and process again until smooth.
  4. Pipe or spread onto your favourite low carb cake, cupcakes, or brownies. Or just eat with a spoon!
Recipe Notes

Makes enough to frost one medium cake or 12 cupcakes. Serves 12. Each serving has 0.81g NET CARBS.

Food energy: 100kcal
Total fat: 9.22g
Calories from fat: 83kcal
Cholesterol: --
Carbohydrate: 3.89g
Total dietary fiber: 3.08g
Protein: 0.68g
Erythritol: 15g

Nutrition Facts
Dairy-Free Chocolate Avocado Buttercream
Amount Per Serving
Calories 100 Calories from Fat 83
% Daily Value*
Fat 9.22g14%
Carbohydrates 3.89g1%
Fiber 3.08g12%
Protein 0.68g1%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to California Avocados for partnering with me to bring you this delicious recipe.

Healthy Sugar-Free and Dairy-Free Chocolate Frosting Recipe

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Filed Under: Cakes, Gluten Free, Low Carb, Other Desserts Tagged With: avocado, chocolate, cocoa powder

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Cindy says

    March 7, 2017 at 11:25 am

    I’ve just got to force myself to try these “sweet” recipes with avocado. There are so many of them. I have to get past the fact that this is something that I’ve only ever eaten in salads or alone with apple cider vinegar and evoo. It really looks delicious.

    Reply
  2. Vagisha says

    March 7, 2017 at 11:28 am

    This made my day!cannot wait to try this the next time i make cupcakes!ps:you are brilliant to even think of using avocados for buttercream!

    Reply
  3. HAfitness says

    March 7, 2017 at 11:42 am

    I ran the ingredients through Cronometer.com and came up with the following nutritional breakdown:

    Food energy: 771kcal
    Total fat: 65.8g
    Carbohydrate: 248.9g Total dietary fiber: 30.7g Net Carbs: 218.1g
    Protein: 12.2g

    Each serving has 18.1g NET CARBS not 0.81g as stated above.

    Big difference. Make sure you aren’t just taking nutritional information for granted. Check for yourself!

    Reply
    • Carolyn says

      March 7, 2017 at 1:35 pm

      Did you put in the correct number of servings? Because I am sorry but this is NOT correct information. Since a single avocado has 322 calories and 17g of carbs, the numbers you list above are for THE WHOLE BATCH, not divided by 12 servings. Besides which, you are clearly counting erythritol into the total carbs and I have been clear that since it does not affect my blood glucose at all, I separate it out. Please check your information. While I encourage readers to verify their own nutritional info, I also strive to provide the most accurate information I can and I stand by my numbers. They are calculated on MacGourmet which pulls from the USDA database.

      Reply
    • Carole Douglas says

      March 13, 2017 at 11:39 am

      that’s extremely high for an avocado 🙂

      Reply
  4. Yvette says

    March 7, 2017 at 1:09 pm

    This looks delightful!! But I have a problem–I want the recipe to whatever you put the frosting ON in the pics!! Is that a brownie, or a cupcake? Or a brownie cupcake?? I MUST know! ? Thanks for sharing!!

    Reply
    • Carolyn says

      March 7, 2017 at 1:29 pm

      Haha, it’s brownie cupcakes. Not dairy free although they could be made with coconut oil. I was trying to feature just the frosting this go round! Here’s the link to the cupcakes… https://alldayidreamaboutfood.com/2014/07/low-carb-salted-caramel-brownie-cupcakes.html

      Reply
      • Yvette says

        March 9, 2017 at 12:09 am

        ? Thanks!

        Reply
  5. Julie @ Willow Bird Baking says

    March 7, 2017 at 2:40 pm

    This sounds amazing, Carolyn! LOVE that there’s avocado in it!!

    Reply
  6. Jennifer @ Show Me the Yummy says

    March 7, 2017 at 2:42 pm

    Ummmm this is pure genius. 🙂

    Reply
  7. Tracy says

    March 7, 2017 at 5:07 pm

    I am making a mug cupcake for my dessert this weekend and wanted something like this to top it off with. Perfect timing!! Thank you. I can barely contain myself. Lol!!

    Reply
  8. Taylor @ Food Faith Fitness says

    March 7, 2017 at 7:34 pm

    Baking with avocado is one of my favorite things ever. BUT, I have never thought to add it to buttercream! GENIUS.

    Reply
  9. edna says

    March 7, 2017 at 10:11 pm

    oh wow Carolyn who would have thought an icing could be made this way……love avocados and love chocolate so this has definitely been pinned for all time……….

    Reply
  10. Stephanie Deal says

    March 8, 2017 at 10:02 am

    Mmmmm… this looks amazing! I’m definitely going to try it and tell NO one that it has avocado in it. Bwahaha….

    Reply
  11. Alyssa | EverydayMaven says

    March 8, 2017 at 2:04 pm

    I agree 100% – avocados are magic! I have used them in baking but never for frosting. I LOVE this idea!!!

    Reply
  12. Heather Brown says

    March 9, 2017 at 10:12 am

    A great substitution!

    Reply
  13. Erin Kladar says

    March 9, 2017 at 4:39 pm

    This looks amazing can’t wait to try. In my traditional buttercream I swap out some of the liquid with strong coffe & Kahlúa. I wonder if I could do that with this? I’m actually not a fan of coffee but it makes the chocolate have a deeper flavor. Thanks for all you do!

    Reply
    • Carolyn says

      March 9, 2017 at 4:53 pm

      Sure it would be delicious!

      Reply
  14. sue | theviewfromgreatisland says

    March 10, 2017 at 12:43 pm

    The texture of that frosting is EPIC! I’ve never had avocado and chocolate, I’m excited to try this 🙂

    Reply
  15. Gayle Moeller says

    March 12, 2017 at 4:15 pm

    Carolyn,
    So I have to ask some advice about the avocado. At what texture are you using it?
    Typically I enjoy avocado when it is still so firm you can barely get the stone out. When just past that point I use them for guacamole, any softer than that I kick myself for missing their best days, pitch em, and try again.
    From that description could you help me figure out when would be the best time to use avocado in this recipe?
    Thanks, as always, for your help,
    Gayle

    Reply
    • Carolyn says

      March 12, 2017 at 5:07 pm

      Excellent question. I think you want these so that they are just a little past the guacamole stage you mention. They should puree very easily.

      Reply
  16. janet says

    March 17, 2017 at 5:32 am

    Used this recipe to frost the cake layers of your Samoa Cake and it was a big hit. Made enough to frost the tops of the two layers and stack together. A double recipe would have even done the sides but I didn’t have that many avocados.
    Very tasty and everyone loved it. The cake is very easy and the frosting is too, although messy, or maybe that is just me! : )

    Reply
  17. Teresa says

    March 18, 2017 at 11:30 am

    Oh Carolyn! Will be whipping this up today for a treet on donuts for low carb self and for my vegan daughter. Thank you!

    Question for you? Have you experimented with aquafaba? It is the bean water from canned chickpeas. The vegan websites are all agog over it. Am looking for ways to simplify cooking and baking around here. Although we usually have to cook separately, I would love a few recipes that are both vegan and low carb.

    Best wishes for your continued success. Thanx for all you do for us.

    Reply
    • Carolyn says

      March 18, 2017 at 3:52 pm

      I haven’t tried it but yes, I’ve seen that the vegan world is going nuts for it. I wonder what the carb count is???

      Reply
      • Teresa says

        March 24, 2017 at 5:35 pm

        CalorieKing says 7 carbs (no fiber) per 8.5oz cup.

        Reply
  18. Elizabeth Sperry says

    March 28, 2017 at 7:43 pm

    Good day!

    I made this yesterday and it is amazingly chocolately dreamy!! Thank you a million times over for your good work Carolyn!

    Question: How long will the frosting keep…either alone or on something?

    Thanks!

    Reply
    • Carolyn says

      March 28, 2017 at 10:30 pm

      I found it to keep just fine for 4 days. I don’t know how it was after that because it was all gone!

      Reply
      • Ellen says

        April 7, 2018 at 6:19 pm

        Did it need to be refrigerated if you make the night before? It looks so yummy. I will try it this week.

        Reply
        • Carolyn says

          April 8, 2018 at 6:15 am

          It should be fine on the counter for a day.

          Reply
  19. Jeanne says

    April 10, 2017 at 5:30 pm

    Looks wonderful Carolyn! While I am all about the chocolate, someone I bake for is NOT…. she likes berries, lemon etc. Any ideas for a frosting that uses avocados and any other flavor besides chocolate?

    I feel like a traitor to even ask that question ….just don’t understand the non-chocolate lovers! ?

    Thanks,
    Jeanne

    Reply
  20. Elise says

    April 13, 2017 at 11:29 pm

    Hi Carolyn! Thank you so much for sharing a wonderful recipe! I am also looking for a dairy free vanilla avocado buttercream recipe. Do you have any? Many thanks in advance.

    Reply
    • Carolyn says

      April 14, 2017 at 7:12 am

      I don’t have one, sorry.

      Reply
  21. Gracie says

    April 25, 2017 at 6:17 pm

    Thanks for sharing this! I would love to try this recipe soon especially now that avocados are in season. I just have a question about the Swerve Sweetener. I don’t think we have it here in the Philippines so would it be okay to substitute that with confectioner’s sugar? I know it would make it less healthy but if I won’t be able to find Swerve, would it be possible to use that instead?

    Reply
    • Carolyn says

      April 25, 2017 at 8:41 pm

      Yes, that should work. You may need more of it.

      Reply
  22. Denise says

    May 6, 2017 at 3:32 am

    We only get hass avocado’s here. Does it matter? This looks good but not sure if I’m game to try. Have tried avocado mousse and ice cream in the past and thought they were disgusting yet I love avocados in salad etc.

    Reply
  23. Christine says

    November 14, 2017 at 11:15 pm

    Can’t wait to try this! I’m allergic to both dairy and coconut and thankful to finally have a way to make frosting without either of them! Thanks!

    Reply
  24. cherrytomatopie says

    February 2, 2018 at 12:04 pm

    5 stars
    This is excellent! I’m doing my best to get off dairy and this is a wonderful sub (especially since I can’t do coconut either). Very thick and rich and chocolately. Will definitely make again!

    Reply
  25. Vanessa says

    April 10, 2018 at 11:00 am

    Thanks for sharing! I have tried avocado chocolate pudding and that was great. I can’t wait to try this!

    Reply
  26. Suzanne says

    April 10, 2018 at 11:02 am

    This looks great! Does it keep long?

    Reply
    • Carolyn says

      April 10, 2018 at 3:18 pm

      For a few days.

      Reply
  27. Sarah Hluchy says

    May 12, 2018 at 9:04 pm

    Going to be starting a paleo-ish diet soon (so I’m doing all my “acceptable treat” research now, before I start going through sugar withdrawal and all these goodies remind me too much of their more sinful counterparts!) I’m not fond of the idea of using erythritol, so I’d like to know what function does the Swerve sweetener serve? Just as a sweetener or does it do something for texture too? What do you think about using maple syrup or stevia instead?

    Reply
    • Carolyn says

      May 12, 2018 at 9:52 pm

      Use whatever you like. I don’t follow a paleo diet, I have to be low carb for diabetes.

      Reply
  28. Amanda says

    June 19, 2018 at 9:29 am

    5 stars
    This is my first attempt at anything chocolate and avocado, and it’s awesome! Thanks so much for a great dairy free icing recipe! I’ll be making your Cannoli tart later for my anniversary and I’m going to use this icing to pipe rosettes on top. ☺

    Reply
  29. georgie @ georgieeats says

    July 20, 2018 at 7:30 am

    5 stars
    This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe 🙂 x

    Reply
  30. Alisha says

    July 30, 2018 at 4:57 pm

    5 stars
    Sooooo Gosh Darn Gooood!!! Thank you!

    Reply
  31. Julie says

    August 11, 2018 at 11:42 am

    5 stars
    Hi. I’m currently in the middle east and only have access to hass avocados… am aware that avocados can vary in size across the world. Just wondering roughly how many grams of avocado you used? TIA JUKIE

    Reply
    • Carolyn says

      August 11, 2018 at 4:47 pm

      Ooooh, that’s a very good question. I didn’t weigh them at the time but I just grabbed a California Avocado out of my fridge and weighed it. 252g (with the skin on and the seed still in). So 2 times that.

      Reply
  32. Liz Websdale says

    December 12, 2018 at 8:29 pm

    5 stars
    Thankyou so much for this. About to make a cake for a high scgoll graduation and needed a frosting that was dairy free and keto. This will be perfect. I love avocados in desserts including ice creams and chocolate mousse. Never thought to used that creamy butteriness in a frosting.

    Reply
  33. Nanci says

    July 4, 2019 at 6:37 am

    Hmmm…. I’m thinking these may be good just dolloped out on a piece of parchment, frozen, then stored in a container for a quick ‘I need a sweet’ treat. About the size of a Hershey kiss. Hoping they will freeze well!

    Reply
    • Carolyn says

      July 4, 2019 at 10:23 am

      Sure, should be great!

      Reply

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