Look no further for the perfect keto chocolate buttercream frosting. This is the best recipe for all your low carb cakes, cupcakes, cookies, and brownies!
There is something you should know about me. I am a total faker and I am okay with that. I have accepted my fakery with aplomb and you should too. Because sometimes faking it gets you exactly where you want to be. Now of course I am not talking about pretending I went to Harvard or saying that I am a close cousin to Queen Elizabeth. (As far as I know, I am exactly 30 millionth in line for the throne…pretty much all of England and Canada would have to die before I was your royal highness). But I do fake it till I make it when it comes to low carb cooking and baking, and that’s what I did with this low carb chocolate buttercream frosting. And although I know some naysayer will inevitably come along and say it’s not a true buttercream, I say don’t be a hater. And don’t bother to give me a hard time about it, you will not ruffle my feathers. I know what I am about.
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We get kind of used to faking it in this low carb diet of ours. We have to, if we want to enjoy some of the same foods we used to love. So zucchini and cucumber and eggplant become noodles, cauliflower becomes potatoes and rice, and pork rinds become rice crisps (I got a hater comment on my low carb Scotcheroos which I thought was absolutely hilarious!). Faking it comes naturally to me now, and I think as long as I can achieve my ultimate goal, which is the best taste and consistency in one of my keto recipes, I don’t care what I have to do. It’s all about the food, people!
Perfect Low Carb Chocolate Buttercream Frosting
And so the secret to perfect low carb buttercream frosting is…cream cheese. Gasp! No really, this is something I’ve known for a while now and I am passing this secret bit of low carb wizardry on to you.
Why does cream cheese help so much in a low carb frosting? Because it gives the frosting structure without having to use copious amounts of powdered sweetener. Think about it…a traditional buttercream frosting takes ridiculous amounts of powdered sugar. Take this gorgeous vanilla buttercream from Sally’s Baking Addiction, for example. It’s perfect but it also takes 4 to 5 cups of sugar, just to be able to be a proper spreadable and pipe-able consistency. While I could do something similar with powdered Swerve, I just don’t want to. Here’s why:
1. My tastes have changed and I find frosting, even low carb frosting, much too sweet.
2. Low carb sweeteners are expensive! Who wants to pay $25 just to make enough frosting for one cake?
So a few ounces of properly softened cream cheese will give your low carb chocolate frosting a smooth consistency…unlike a some of the lumpy, clumpy frostings you see on many low carb cakes! Ugh!
Now, don’t try to tell me this is a low carb cream cheese frosting. It’s not and nothing you say can convince me otherwise. I love cream cheese frosting but it has a significant tanginess from the cream cheese and this keto chocolate buttercream does not. All that the few ounces of cream cheese do is give it some structure so you don’t have to keep adding powdered sweetener. Instead, you simply get the best low carb chocolate buttercream around. Rich, smooth, chocolate-y, all without spending a small fortune on sweetener.
So the only question is…what are you going to put it on? How about my Classic Low Carb Chocolate Cupcakes? They are a match made in heaven!
Look no further for the perfect keto chocolate buttercream frosting. This is the best recipe for all your low carb cakes, cupcakes, cookies, and brownies!
- 2 ounces unsweetened chocolate chopped
- 1 tbsp coconut oil
- 1/2 cup butter softened
- 3 ounces cream cheese softened
- 2/3 cup powdered Swerve Sweetener
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup heavy cream room temperature (give or take a few tablespoons)
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In a medium microwave-safe bowl, combine the chocolate and coconut oil. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and coconut oil together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
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In a large bowl, beat the butter and cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.
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Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point.
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Add the cream a few tablespoons at a time until a spreadable consistency is achieved. (How much cream you need depends on the other ingredients...certain brands of cream cheese and cocoa powder have more fillers and fiber, which thicken the frosting and require more cream).
This makes enough frosting for 12 cupcakes or a single layer cake. You may need to do 1.5 to 2x the recipe for larger cakes.
Brenda Cash says
What? Someone is hating om my favorite Sotcheroos? That’s crazy talk. I have made them every week since you posted them. A big piece is my reward for making it to the end of the day. Oh yeah, this frosting looks delis too!!
Rita Rosentreader says
Does this freeze well? The recipes are large enough that for one person I need to be able to freeze them.
Carolyn says
Yup, I have frozen this…I had too much leftover one time and so I froze it. Then I defrosted it and used it for cookies.
Jan says
Great idea‼️
BRENDA KENNEY says
I absolutely love reading and using the recipes from your posts!! Keep up the great work for all of us. So appreciated!!
Carolyn says
Thanks, Brenda!
Candace @ Cabot says
In a word…brilliant. OK, one more word…delicious! Keep ’em coming!
Susan says
Do I actually need to put it on something, besides a spoon? I remember eating half a jar of frosting and seems to me this would take me back to that yumminess ?
Carolyn says
I won’t tell if you won’t!
Dina says
Hey, it’s technically a fat bomb so it could totally fit into your macros!
miranda says
I was just thinkng about that, it sounds delicious a a dessert with a little buttercreamcookie or just like it is.
Christine says
This sounds delicious, can I use adavodo oil instead of coconut oil?
Thanks for all your incredible recipes .
Betsy Stokes says
Hi, Carolyn. I’m curious if you have experimented at all with using polydextrose as an ingredient? I was looking at a recipe for keto frozen yogurt (from another cookbook), and it called for it. I think it affects texture? I wonder how it would do in frostings like this? If you have a moment, I’d appreciate any thoughts. Thank you!
Karen says
Hold Up. You have a recipe for Scotcharoos?!! How’d I MISS that? So finding that recipe and making them. ASAP. They were my absolute fave before going lc.
Will make them. that is, as soon as I make this delicious-looking buttercream frosting to go with your chocolate cupcakes. Brother-in-law’s birthday tomorrow, so — perfect timing! (I always make the fam lc treats from your site and no one EVER knows the difference.) I’m a faker, too. =))
Carolyn says
So glad to hear it! Yep, the scotcheroos are a huge hit!
Dina says
This looks like an amazing solution to my usual LC buttercream dilemma– love frosting, but the LC versions are often too sweet, and very expensive to make.
Since I am a chocolate hater (yes, I know *sigh*) I may experiment with 2 ounces of cocoa butter, since the chocolate seems integral to the structure and texture.
Carolyn says
It actually works. I have a white chocolate buttercream recipe…use the search box for my white chocolate cranberry cake and you will find it!
Lara says
This looks amazing!
Elizabeth Benge says
Do you have a suggestion on what to use instead of the coconut oil? I’m highly allergic to coconut.
Carolyn says
Just use butter.
Larina says
This is DIVINE! Thank you!
Carolyn says
Glad you like it!
Julie says
Fantastic keto chocolate frosting. Just made it, and I’m pleasantly surprised. The consistency is lovely. I was worried about the coconut oil because I’m not a huge fan of the flavor, but you can barely taste it. Thanks!
Carolyn says
Yes, that coconut oil is just to help the chocolate melt.
Trisha says
This is amazing!!! I have been on the keto diet since October and this is by far the best sweet thing I have made. Thanks for the great recipe!
Jenn says
Could you substitute almond milk for whipping cream? Or would you need to add something else for stability?
Carolyn says
No, it would not be thick enough. Or creamy enough.
Nicole Foster says
Made this today and love it! It was the perfect amount of frosting for each cupcake and was wonderful with your chocolate cupcake recipe.
Yvonne Greenawalt says
Can I substitute cocoa for the baking chocolate?
Carolyn says
No, that would change the consistency a lot. Google how to replace baking chocolate with cocoa powder and you will see that you also have to add some butter or oil to make up the difference.
Chrissy says
This is the BEST Keto frosting that I have tried so far!
Karen Johansen says
My ALL TIME Favorite!
Nadia Davis says
This is my first time ever commenting on a blog recipe but I’m coming out to say this was amaaaaaazing. I used it to top my husband’s birthday cake. Im so glad we can celebrate and still feel good afterwards. Thank you thank you thank you!
Carolyn says
I am so glad, Nadia. Happy birthday to your husband!
Kourt says
With recipes like this I could be low carb FOREVER! I used this for my daughter’s birthday cake and it was so delicious! Thank you!
Kat says
So good! Love that it’s not overly sweet.
Does it need to be refrigerated? Made it and cupcakes but want to add to the cupcakes as they’re eaten, rather than frost them first. Wondering how to store the frosting.
Thanks!!
Carolyn says
Refrigerate until needed, but you will need to let it come to room temp before frosting.
Danielle says
Could I use splenda instead of the powdered whatchamacallit? First low carb baking attempt!
Carolyn says
No, I do not recommend splenda here as your buttercream will not hold up well and will be awfully bitter.
Erica says
I made this today and it was good!! I’m going to keep in my fridge and have a spoonful to curb sugar cravings. I did make my own powdered sweetener by blending corn starch and granulated great value sweetener in a food processor. We don’t have anywhere around us that sells powdered sweetener. It has a little aftertaste, but that keeps me from overindulging and I don’t have to order anything special online. (Cornstarch adds a few extra carbs). Thanks for posting!!
Carolyn says
Great ingenuity!
Patricia says
Can I use the normal swerve sugar replacement and not the powdered one? Or alternatively I have the strive drops?
Carolyn says
No to both of those. A buttercream needs a powdered sweetener for structure and taste. Granular would be very gritty and stevia drops wouldn’t give it any structure.
DeAnna says
You could put the granulated Swerve sweetner in the blender til its a powdery consistency. Wouldn’t that work Carolyn? LOVE your recipes Carolyn. Keepem coming…. 🙂
Carolyn says
No, it really is impossible to get it as fine as the commercial version so it won’t be a great frosting.
Kristen says
Hi Carolyn,
I’m making a keto cake and your delicious-looking frosting a couple of days in advance of a birthday. In your opinion, is it better to frost the cake, refrigerate the whole thing, and then leave at room temp for a few hours before serving, or should I frost right before the party?
Carolyn says
I would frost right before the party. No matter what you do, frostings made with erythritol tend to recrystallize so it will be best when totally fresh.
Amy says
Does this need to be refrigerated? If I put this on brownies, I then need to refrigerate the brownies. Sorry if this is a silly question.
Carolyn says
Yep. Anything with frosting should be refrigerated (although it’s probably okay on the counter for one day…)
Kate says
Thank you for sharing a delicious recipe. Made it just as is, using stevia-sweetened chocolate chips for the 2 ounces of chocolate. Yummy!
Vickie says
Made this today and its hard not to eat it by the spoonful!