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.
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.
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.
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.
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.
Dairy-Free Chocolate Avocado Buttercream
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
- In a bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Set aside.
- 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.
- Drizzle with the melted chocolate and process again until smooth.
- Pipe or spread onto your favourite low carb cake, cupcakes, or brownies. Or just eat with a spoon!
Notes
Total fat: 9.22g
Calories from fat: 83kcal
Cholesterol: --
Carbohydrate: 3.89g
Total dietary fiber: 3.08g
Protein: 0.68g
Erythritol: 15g
Nutrition
Many thanks to California Avocados for partnering with me to bring you this delicious recipe.
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.
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I’ve been using this recipe for 3-4 years and my family really likes it. I’ve tried other recipes and always come back to this one.
This looks so yummy, I have used avocado in chocolate pudding in the past so I will jump right on this! Carolyn, you are a very sweet lady to share all of your knowledge with us (even your math)! You gave a very nice response to the question of carbs. 🙂 Blessings, Lisa
The Mexican ice cream recipe link is the buttercream recipe..
I do love your recipes!
Sorry about that… https://alldayidreamaboutfood.com/low-carb-mexican-chocolate-avocado-ice-cream/
I used this for my grandson’s birthday cake and it was not only delicious but set up nicely so I could do a few decorations. I’m not keto- just plant based. My grandson can’t have sugar, wheat, or dairy. I’m making it again right now just for a regular chocolate cake. Thank you for the time you took to do this
Glad to hear it!
I love Lily’s chocolate, but unfortunately, inulin and my digestive system don’t get along. I’m thankful I discovered ChocZero through your posts. Instead of inulin, it contains soluble corn fiber, which doesn’t cause any issues for me at all. This frosting is so good when spread on a rice cake slathered in peanut butter. It’s also great as a “dip” for pecans. Rolling the chocolate pecans in shredded coconut is a quick way to get a German chocolate cake fix with no effort or clean up!
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!
Sure, should be great!