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
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- 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.
Maitri says
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!
Carolyn says
Have you searched my blog for keto chocolate cake? My chocolate cupcakes are perfect. And no, a water bath is unnecessary.
AM says
Has anyone tried using allulose instead of erythritol?
Carolyn says
I don’t believe that there is a powdered version of allulose.
Ashley says
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.
Carolyn says
I am so glad to hear it. It’s tough on a kiddo not to enjoy a good cake on his birthday!
Michele Barker says
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
Carolyn says
So glad you liked it!
Cindee says
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????
Carolyn says
It’s a perfect combo!
Cathy Williams says
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 …
Gina Marie says
The Best! There is nothing else to say, but that this is the BEST FROSTING EVER!
Charlotte says
The heavy cream added to the mixture at the end is supposed to be added as it is or whipped?
Carolyn says
If it needed to be whipped, I would specify that and walk you through that part. So as is.
Charlotte says
Thank you so much, I am making it tomorrow for my boyfriend’s birthday so I need it to be perfect❤
Angela Matota says
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!
Shauna says
OMG! This is AMAZING!!!! There is no way the “real” stuff could taste better!! Your Type1 follower appreciates this more than you know!
Carolyn says
Thanks, Shauna!
Asia says
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!
Vickie says
Made this today and its hard not to eat it by the spoonful!
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!
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…)
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.
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.
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!
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.
JOELIE says
Could I use powdered stevia instead of swerve? Love the idea of how this is low carb.
Carolyn says
I don’t think it will do well. What kind of powdered stevia do you have?
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.
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!