Look no further for the perfect keto chocolate frosting. This sugar-free recipe is smooth and creamy, with rich chocolate flavor. And it takes only 10 minutes to make!
Every keto baker needs a really good keto chocolate frosting recipe. And this is IT, my friends! This is the magical sugar-free frosting that takes your desserts to a whole new level.
This recipe is everything you want in frosting and nothing you don’t…like unnecessary carbs and sugars. It’s absolutely dreamy and has a rich but balanced chocolate flavor. And unlike traditional American buttercream frosting, it’s not tooth-achingly sweet.
It’s the perfect topping for everything from keto chocolate cake to gooey keto brownies.
And if you’re looking for perfect vanilla keto frosting, I’ve got that too!
Why you need this recipe
What’s the secret to perfect keto chocolate frosting? A little bit of cream cheese! Surprised?
A few ounces of properly softened cream cheese gives sugar-free frosting a smoother consistency. It also provides structure without having to use copious amounts of powdered sweetener.
Just think about it. Conventional American frosting can take upwards of 4 cups of powdered sugar to have the right consistency. 4 CUPS!!! Whereas this keto chocolate frosting takes only two thirds of a cup of sweetener. Which allows the chocolate flavor to really shine through.
The addition of a little cream cheese works for other frosting recipes as well. And it can even help rescue frosting that has split. It’s a trick I’ve known used many times, and now I am passing this bit of low carb wizardry on to you.
So the only question is…what are you going to put it on? How about my keto chocolate cupcakes? They are a match made in heaven!
Reader testimonials
Oh My God, I never thought I could ever 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!!! — Tess
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! — Stacy
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. — Ashley
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Unsweetened chocolate: I recommend using good quality unsweetened chocolate such as Ghirardelli or Guittard. I’ve had so many issues with Baker’s brand as it is prone to seizing.
- Butter: Use unsalted butter and make sure it’s properly softened.
- Cream cheese: This is the secret ingredient! It gives keto chocolate frosting structure without having to add copious amounts of expensive sweetener.
- Powdered sweetener: I highly recommend Swerve Confectioners for this recipe, as it provides the right consistency. If you use powdered BochaSweet or powdered allulose, you may find the frosting a little softer. Hold back on the heavy cream until you see the consistency.
- Cocoa powder: Use regular or dark cocoa powder, but don’t use cacao powder. It’s often clumpy and doesn’t combine well in a frosting recipe.
- Vanilla extract: Adding vanilla enhances the chocolate flavor. You can also add a bit of espresso powder, which enhances chocolate flavors as well.
- Heavy cream: Use this to thin out the frosting to a nice spreadable and pipe-able consistency.
Step-by-step directions
1. Melt the chocolate: Combine the chopped chocolate and one tablespoon of the butter. Melt in 30 second increments, stirring in between until smooth. You can also do this in a heatproof bowl set over a pan of barely simmering water.
2. Cream the butter and cream cheese: Beat the butter and cream cheese together until very smooth. Beat in the powdered sweetener and the cocoa powder until well combined.
3. Beat in the melted chocolate: Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point.
4. Thin it out: Add the cream a few tablespoons at a time until the frosting is a spreadable consistency. How much cream varies depending on the cocoa powder and other ingredients you used.
Recipe tips and FAQs
Frostings made with erythritol sweeteners can recrystallize a little when refrigerated. If you let the cake come to room temperature before serving, it will soften up again.
This recipe makes enough frosting for 12 cupcakes or a single layer cake. For a larger cake, increase the frosting by 25% to 50%.
Dairy-Free Option: I also have a dairy free frosting that is similar to this on my Keto Chocolate Cake.
To rescue split frosting: Gently warm a few ounces of cream cheese and beat until smooth. Add the split frosting in small dollops, beating in gently, until you have a smooth, spreadable consistency.
This recipe for keto chocolate frosting has 2.5g of carbohydrate and 1.1g of dietary fiber. Thus is has 1.4g net carbs per serving.
Yes, you can prepare the frosting and refrigerate it until you need it. You will need to let it come to room temperature then stir it again before frosting your cake or cupcakes.
I have frozen this keto chocolate frosting successfully. Transfer it to a freezer safe container and press plastic wrap flush to the surface. Freeze for up to 3 months. Bring it to room temperature and re-whip it lightly to lighten it.
How to use it
Get creative with this delicious keto chocolate frosting recipe. Here are some fun ways to use it:
- Pair it with my Keto Devil’s Food Cake. That’s what I did for my last birthday!
- Spread it one one of my Keto Peanut Butter Cookies. Better yet, sandwich it between two of them!
- Spread it on some Keto Chocolate Donuts.
- Pipe it onto a Keto Skillet Cookie for a special birthday dessert.
Keto Chocolate Frosting
Ingredients
- 2 ounces unsweetened chocolate chopped
- ½ cup plus 1 tablespoon butter, softened divided use
- 3 ounces cream cheese softened
- ⅔ cup powdered Swerve Sweetener
- 2 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream room temperature (give or take a few tablespoons)
Instructions
- In a microwave-safe bowl, combine the chocolate and 1 tablespoon of the butter. Melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
- In a large bowl, beat the remaining ½ cup butter and the cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.
- Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point.
- Add the cream a few tablespoons at a time until a spreadable consistency is achieved.
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!
Karen Johansen says
My ALL TIME Favorite!
Chrissy says
This is the BEST Keto frosting that I have tried so far!
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.
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.
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.
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!
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.
Larina says
This is DIVINE! Thank you!
Carolyn says
Glad you like it!
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.
Lara says
This looks amazing!
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!
Michelle says
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!
Scott Miller says
Carolyn, there must not be a search box on the mobile version, I can’t find it.
Carolyn says
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.
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!
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!
Christine says
This sounds delicious, can I use adavodo oil instead of coconut oil?
Thanks for all your incredible recipes .
miranda says
I was just thinkng about that, it sounds delicious a a dessert with a little buttercreamcookie or just like it is.
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!
Candace @ Cabot says
In a word…brilliant. OK, one more word…delicious! Keep ’em coming!
Susan Duquenne says
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??
Carolyn says
Yup… get some powdered Swerve or other powdered erythritol. Sorry but you simply can’t make it fine enough at home.
Michele Barker says
Coffee Grinder makes perfect powdered sweetener. 🙂
Carolyn says
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.
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!
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‼️
Ang says
This came out rich and delicious! Thank you!