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All Day I Dream About Food

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September 2, 2017

Keto Chocolate Frosting

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Look no further for the perfect keto chocolate frosting. Smooth and creamy, with rich chocolate flavour. This is the best recipe for all your low carb cakes, cupcakes, cookies, and brownies!

The Best Low Carb Chocolate Buttercream Recipe

Fake it til you make it, as they say. And to make this amazingly delicious keto chocolate frosting, you’re going to have to fake it a bit, my friends! It’s not a true buttercream but it acts like one and it tastes like one. Keep reading to find out the secret!

And if you’re looking for perfect keto vanilla buttercream, I’ve got that too!

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 til I make it when it comes to low carb cooking and baking, and that’s what I did with this low carb chocolate 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.

This keto chocolate frosting is perfection. Rich, creamy and totally sugar-free!

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!

The Secret to Keto Chocolate Frosting

And so the secret to perfect keto chocolate 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.

You won't believe that this delicious chocolate frosting is low carb!

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!

Best low carb chocolate cupcakes with a creamy chocolate buttercream frosting.

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!

4.92 from 23 votes
You won't believe that this delicious chocolate frosting is low carb!
Print
Low Carb Chocolate Buttercream Frosting
Prep Time
10 mins
Total Time
10 mins
 

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!

Course: Dessert
Cuisine: Dessert
Servings: 12
Calories: 161 kcal
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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. 
  3. Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. 
  4. 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).
Recipe Notes

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. 

Nutrition Facts
Low Carb Chocolate Buttercream Frosting
Amount Per Serving (3 tbsp)
Calories 161 Calories from Fat 137
% Daily Value*
Fat 15.17g23%
Carbohydrates 2.46g1%
Fiber 1.12g4%
Protein 1.56g3%
* Percent Daily Values are based on a 2000 calorie diet.

 

31.0Kshares

Filed Under: Gluten Free, Keto Cakes, Low Carb, Other Desserts

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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. Brenda Cash says

    September 2, 2017 at 9:08 am

    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!!

    Reply
    • Rita Rosentreader says

      September 3, 2017 at 11:37 am

      Does this freeze well? The recipes are large enough that for one person I need to be able to freeze them.

      Reply
      • Carolyn says

        September 3, 2017 at 11:52 am

        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.

        Reply
        • Jan says

          December 3, 2017 at 10:20 am

          Great idea‼️

          Reply
        • Ang says

          August 1, 2020 at 2:26 am

          5 stars
          This came out rich and delicious! Thank you!

          Reply
  2. BRENDA KENNEY says

    September 2, 2017 at 10:04 am

    I absolutely love reading and using the recipes from your posts!! Keep up the great work for all of us. So appreciated!!

    Reply
    • Carolyn says

      September 2, 2017 at 11:02 am

      Thanks, Brenda!

      Reply
  3. Candace @ Cabot says

    September 2, 2017 at 11:22 am

    In a word…brilliant. OK, one more word…delicious! Keep ’em coming!

    Reply
    • Susan Duquenne says

      April 3, 2019 at 3:56 pm

      Absolutely love your website and have had the best luck with so many of your recipes. I just made the chocolate buttercream frosting and I didn’t have powdered Swerve so I put some granulated Erythritol in my coffee bean grinder and pulsed it quite awhile. (I’ve done this before). My frosting still turned out a bit grainy. Any suggestions??

      Reply
      • Carolyn says

        April 3, 2019 at 4:48 pm

        Yup… get some powdered Swerve or other powdered erythritol. Sorry but you simply can’t make it fine enough at home.

        Reply
        • Michele Barker says

          September 2, 2019 at 12:41 pm

          Coffee Grinder makes perfect powdered sweetener. 🙂

          Reply
          • Carolyn says

            September 3, 2019 at 11:46 am

            Actually…. it does not. It’s pretty good but you will never powder it finely enough for a frosting and will still have some residual grittiness.

  4. Susan says

    September 2, 2017 at 11:36 pm

    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 ?

    Reply
    • Carolyn says

      September 3, 2017 at 7:56 am

      I won’t tell if you won’t!

      Reply
    • Dina says

      September 15, 2017 at 5:49 pm

      Hey, it’s technically a fat bomb so it could totally fit into your macros!

      Reply
  5. miranda says

    September 3, 2017 at 11:40 am

    I was just thinkng about that, it sounds delicious a a dessert with a little buttercreamcookie or just like it is.

    Reply
  6. Christine says

    September 3, 2017 at 5:02 pm

    This sounds delicious, can I use adavodo oil instead of coconut oil?
    Thanks for all your incredible recipes .

    Reply
  7. Betsy Stokes says

    September 4, 2017 at 10:23 am

    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!

    Reply
  8. Karen says

    September 5, 2017 at 11:52 am

    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. =))

    Reply
    • Carolyn says

      September 5, 2017 at 12:56 pm

      So glad to hear it! Yep, the scotcheroos are a huge hit!

      Reply
  9. Dina says

    September 15, 2017 at 5:53 pm

    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.

    Reply
    • Carolyn says

      September 16, 2017 at 8:04 am

      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!

      Reply
      • Michelle says

        June 21, 2020 at 7:09 pm

        I’m glad I checked the comments. I made this version for my birthday and it turned out awesome. I was pondering what it would take to make a white version in case I wanted to get fancy with decorating at some point (colored frosting). Since I rarely use sweeteners, because this sort of thing is a rare treat, I didn’t really want to pop for another sweetener (the BochaSweet) to make the vanilla frosting you linked above. This white chocolate version is a better solution for me. Especially since I already have cacao butter. 😊 Thanks!

        Reply
      • Scott Miller says

        November 7, 2020 at 10:28 am

        Carolyn, there must not be a search box on the mobile version, I can’t find it.

        Reply
        • Carolyn says

          November 7, 2020 at 1:30 pm

          If you’re on mobile, click the three little lines right at the top, which brings up a menu. The search box is at the bottom of the menu. That way, you can find what you’re looking for.

          Reply
  10. Lara says

    October 3, 2017 at 10:08 am

    This looks amazing!

    Reply
  11. Elizabeth Benge says

    November 29, 2017 at 11:39 am

    Do you have a suggestion on what to use instead of the coconut oil? I’m highly allergic to coconut.

    Reply
    • Carolyn says

      November 30, 2017 at 4:29 pm

      Just use butter.

      Reply
  12. Larina says

    December 1, 2017 at 11:42 pm

    This is DIVINE! Thank you!

    Reply
    • Carolyn says

      December 2, 2017 at 12:21 am

      Glad you like it!

      Reply
  13. Julie says

    January 11, 2018 at 10:00 am

    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!

    Reply
    • Carolyn says

      January 11, 2018 at 10:24 pm

      Yes, that coconut oil is just to help the chocolate melt.

      Reply
  14. Trisha says

    January 21, 2018 at 6:40 pm

    5 stars
    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!

    Reply
  15. Jenn says

    January 24, 2018 at 5:01 pm

    Could you substitute almond milk for whipping cream? Or would you need to add something else for stability?

    Reply
    • Carolyn says

      January 24, 2018 at 8:27 pm

      No, it would not be thick enough. Or creamy enough.

      Reply
  16. Nicole Foster says

    February 20, 2018 at 11:53 pm

    5 stars
    Made this today and love it! It was the perfect amount of frosting for each cupcake and was wonderful with your chocolate cupcake recipe.

    Reply
  17. Yvonne Greenawalt says

    March 12, 2018 at 2:17 pm

    Can I substitute cocoa for the baking chocolate?

    Reply
    • Carolyn says

      March 12, 2018 at 6:56 pm

      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.

      Reply
  18. Chrissy says

    March 14, 2018 at 9:49 pm

    5 stars
    This is the BEST Keto frosting that I have tried so far!

    Reply
  19. Karen Johansen says

    June 6, 2018 at 1:46 pm

    5 stars
    My ALL TIME Favorite!

    Reply
  20. Nadia Davis says

    June 23, 2018 at 6:34 pm

    5 stars
    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!

    Reply
    • Carolyn says

      June 24, 2018 at 10:08 am

      I am so glad, Nadia. Happy birthday to your husband!

      Reply
  21. Kourt says

    July 15, 2018 at 6:49 pm

    5 stars
    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!

    Reply
  22. Kat says

    September 9, 2018 at 5:44 pm

    5 stars
    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!!

    Reply
    • Carolyn says

      September 9, 2018 at 6:25 pm

      Refrigerate until needed, but you will need to let it come to room temp before frosting.

      Reply
  23. Danielle says

    October 11, 2018 at 6:18 pm

    Could I use splenda instead of the powdered whatchamacallit? First low carb baking attempt!

    Reply
    • Carolyn says

      October 12, 2018 at 7:42 am

      No, I do not recommend splenda here as your buttercream will not hold up well and will be awfully bitter.

      Reply
    • JOELIE says

      July 1, 2019 at 9:17 pm

      Could I use powdered stevia instead of swerve? Love the idea of how this is low carb.

      Reply
      • Carolyn says

        July 2, 2019 at 8:42 am

        I don’t think it will do well. What kind of powdered stevia do you have?

        Reply
  24. Erica says

    October 24, 2018 at 11:33 am

    5 stars
    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!!

    Reply
    • Carolyn says

      October 24, 2018 at 11:44 am

      Great ingenuity!

      Reply
  25. Patricia says

    November 16, 2018 at 11:39 pm

    Can I use the normal swerve sugar replacement and not the powdered one? Or alternatively I have the strive drops?

    Reply
    • Carolyn says

      November 17, 2018 at 8:55 am

      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.

      Reply
    • DeAnna says

      December 3, 2018 at 8:17 am

      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…. 🙂

      Reply
      • Carolyn says

        December 3, 2018 at 10:09 am

        No, it really is impossible to get it as fine as the commercial version so it won’t be a great frosting.

        Reply
  26. Kristen says

    January 21, 2019 at 6:40 pm

    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?

    Reply
    • Carolyn says

      January 21, 2019 at 8:47 pm

      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.

      Reply
  27. Amy says

    January 22, 2019 at 7:05 pm

    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.

    Reply
    • Carolyn says

      January 22, 2019 at 9:18 pm

      Yep. Anything with frosting should be refrigerated (although it’s probably okay on the counter for one day…)

      Reply
  28. Kate says

    February 4, 2019 at 7:52 pm

    5 stars
    Thank you for sharing a delicious recipe. Made it just as is, using stevia-sweetened chocolate chips for the 2 ounces of chocolate. Yummy!

    Reply
  29. Vickie says

    February 7, 2019 at 8:54 pm

    5 stars
    Made this today and its hard not to eat it by the spoonful!

    Reply
  30. Asia says

    February 22, 2019 at 11:48 am

    5 stars
    This is perfect! My husband’s Birthday is coming up and my husband does not like cream cheese frosting at all and he has never liked the buttery taste that comes with a lot of home made butter cream frostings but this is a perfect blend of everything! Chocolate, creamy, goodness! Yum!
    Thank you!

    Reply
  31. Shauna says

    February 22, 2019 at 12:29 pm

    5 stars
    OMG! This is AMAZING!!!! There is no way the “real” stuff could taste better!! Your Type1 follower appreciates this more than you know!

    Reply
    • Carolyn says

      February 22, 2019 at 2:43 pm

      Thanks, Shauna!

      Reply
  32. Angela Matota says

    February 24, 2019 at 5:27 pm

    5 stars
    This frosting was a perfect for my cupcakes! It turned out fluffy and chocolatey 😋 thank you so much for this recipe, I am sure I will make it again!

    Reply
  33. Charlotte says

    March 6, 2019 at 2:44 am

    The heavy cream added to the mixture at the end is supposed to be added as it is or whipped?

    Reply
    • Carolyn says

      March 6, 2019 at 4:00 pm

      If it needed to be whipped, I would specify that and walk you through that part. So as is.

      Reply
      • Charlotte says

        March 6, 2019 at 4:55 pm

        Thank you so much, I am making it tomorrow for my boyfriend’s birthday so I need it to be perfect❤

        Reply
  34. Gina Marie says

    March 20, 2019 at 5:37 pm

    5 stars
    The Best! There is nothing else to say, but that this is the BEST FROSTING EVER!

    Reply
  35. Cathy Williams says

    May 14, 2019 at 10:09 pm

    5 stars
    Oh Yeah! These are fat bombs. I’ll save the cupcake carbs and omit the cream for a denser texture … so I can have more bombs. You’re a genius! Thanks sooooo much …

    Reply
  36. Cindee says

    August 18, 2019 at 5:14 pm

    5 stars
    So I made your ultimate brownies but I was craving a icing for my brownies. Also want my non keto hubby and kid to enjoy them as well. And I stumble on this recipe!!? AMAZING! You are so right about all that sugar in an original recipe of icing sugar, I hated that as well.
    Only question now is…my boys love vanilla everything, do you also have an amazing vanilla buttercream icing? And do you happen to have a recipe for those soft sugar cookies…you know the ones…you walk into Wal Mart and they have those soft iced cookies…my son isn’t keto but he has to have gluten free foods and he sure misses those cookies.
    Tall order I know, but everything I have tried from you has NOT disappointed, I had to ask😀

    Reply
    • Carolyn says

      August 19, 2019 at 4:49 pm

      It’s a perfect combo!

      Reply
  37. Michele Barker says

    September 2, 2019 at 12:43 pm

    This was a huge hit in our home! My husband wanted to lick the beaters and the bowl, and the spoon! lol

    Thank you so much for sharing the recipe!

    Kind Regards
    Michele

    Reply
    • Carolyn says

      September 3, 2019 at 11:43 am

      So glad you liked it!

      Reply
  38. Ashley says

    October 17, 2019 at 11:34 pm

    I just found this recipe and I cannot WAIT to try it! My son has type one diabetes so I was trying to find something that he could have (and would like!) and it seemed impossible until now! So thank you! His birthday will be so special thanks to your recipe.

    Reply
    • Carolyn says

      October 18, 2019 at 8:35 am

      I am so glad to hear it. It’s tough on a kiddo not to enjoy a good cake on his birthday!

      Reply
  39. AM says

    November 15, 2019 at 8:48 pm

    Has anyone tried using allulose instead of erythritol?

    Reply
    • Carolyn says

      November 16, 2019 at 9:50 am

      I don’t believe that there is a powdered version of allulose.

      Reply
  40. Maitri says

    November 25, 2019 at 8:31 pm

    5 stars
    Fantastic frosting recipe! Moist, thick and creamy without being sticky or overly sweet. I powdered by own erithrytol and the texture was perfectly smooth. Any chance you can create a keto chocolate cake that uses a little coconut flour to reduce the grittiness of almond flour and adds sour cream to increase moisture? Also do you recommend a water bath for keto cakes to improve moisture? Thank you for the advice!

    Reply
    • Carolyn says

      November 25, 2019 at 9:13 pm

      Have you searched my blog for keto chocolate cake? My chocolate cupcakes are perfect. And no, a water bath is unnecessary.

      Reply
  41. Pam says

    November 28, 2019 at 11:25 am

    Would this work as a filling for Keto cream puffs?

    Reply
    • Carolyn says

      November 29, 2019 at 11:18 am

      Sure!

      Reply
  42. Jaymie says

    January 9, 2020 at 7:41 pm

    3 stars
    Very bitter tasting – what am I doing wrong??

    Reply
    • Carolyn says

      January 10, 2020 at 5:01 pm

      What sweetener did you use?

      Reply
  43. STACEY ROYLE says

    January 17, 2020 at 1:32 am

    5 stars
    I bake a lot. This is best chocolate keto frosting I have made,least gritty, best mouth feel due to the cream cheese and whipping cream. It is similar to a whipped cream cheese frosting I make for wedding cakes. Excellent recipe! Thank you!

    Reply
    • Carolyn says

      January 17, 2020 at 10:27 am

      So glad to hear it!

      Reply
  44. Tess says

    February 18, 2020 at 12:15 am

    5 stars
    Oh My God, I never thought I could eve enjoy chocolate frosting on Keto. I have tried so many other recipes and finally found a recipe like this. It has a mousse like texture and would be awesome on chocolate cake. Thank you so much for this awesome recipe.I am in heaven!!!

    Reply
    • Carolyn says

      February 18, 2020 at 9:59 am

      So glad you liked it!

      Reply
  45. Anne says

    April 20, 2020 at 5:18 pm

    I’ve been making chocolate frosting with icing sugar, butter, vanilla cream and cocoa since I was 4 years old. I know how it works. The only difference here is a Swerve granulated sugar and cream cheese But I’ve made this twice today, and it split both times. It’s very tasty, but it doesn’t look or feel like frosting should. Any clues on what might have gone wrong?

    Reply
    • Carolyn says

      April 20, 2020 at 8:56 pm

      Hmmmm, tell me what brand of chocolate you are using? Or the cocoa powder. Could be that, maybe. Hard to say, but I have made this without issue more times than I can count!

      Reply
      • Anne says

        May 3, 2020 at 4:45 pm

        Thanks for responding. I used bakers unsweetened chocolate, and Rodel cocoa powder. Both products I’ve been using forever in icing. It tasted fine, but the texture was off. I’m going to try it again today. (another birthday), and I’ll see what happens.

        Reply
        • Anne says

          May 3, 2020 at 5:52 pm

          Well, sorry to cause you concern. I made this again today, and it worked just as I expected it should. Normal creamy texture. I have no idea what went wrong two weeks ago, but it’s clearly not a problem with the recipe… Just some sort of user error.

          Reply
          • Carolyn says

            May 3, 2020 at 5:57 pm

            Rodelle is fine. Baker’s could be the issue. I’ve had plenty of trouble with them, it’s much more prone to seizing. Ghirardelli works well, as do even pricier brands like Guittard and Scharffenberger.

  46. Pia Lee says

    May 13, 2020 at 4:28 pm

    5 stars
    I just made this and it was so good! I used Lillys chocolate chips for the chocolate part and Hersheys cocoa for the powder stuff. I put it all in a gallon ziploc back and generously frosted 24 cupcakes. So good! Its very VERY rich, I regret licking the bowl because now I have to wait to taste it on a cupcake. Thank you!

    Reply
  47. stassi says

    July 26, 2020 at 10:02 am

    can i use jaggery for the sweetener?

    Reply
    • Carolyn says

      July 26, 2020 at 11:34 am

      No idea since I don’t use it. You will have to experiment.

      Reply
  48. AngelaK says

    August 18, 2020 at 12:30 pm

    Do you happen to have a VANILLA buttercream recipe?? Hoping to make some keto cookie “doozies” for myself to enjoy during my daughter’s bday party this weekend, and prefer vanilla frosting over chocolate! This does look delicious, though!!! <3

    Reply
    • Carolyn says

      October 6, 2020 at 8:17 am

      https://alldayidreamaboutfood.com/best-sugar-free-frosting/

      Reply
  49. Van says

    September 25, 2020 at 7:52 am

    5 stars
    Seriously so good! Taste better than the chocolate buttercream frosting from my favorite bakery!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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