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 (56.7 g) unsweetened chocolate, chopped
- 1/2 cup (113.5 g) plus 1 tbsp butter, softened, divided use
- 3 ounces (85.05 g) cream cheese, softened
- 2/3 cup (121.33 g) powdered Swerve Sweetener
- 2 tbsp cocoa powder
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 cup (119 g) 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 1/2 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.
Notes
Nutrition
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!
OMG! This is AMAZING!!!! There is no way the “real” stuff could taste better!! Your Type1 follower appreciates this more than you know!
Thanks, Shauna!
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!
Made this today and its hard not to eat it by the spoonful!
Thank you for sharing a delicious recipe. Made it just as is, using stevia-sweetened chocolate chips for the 2 ounces of chocolate. Yummy!
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.
Yep. Anything with frosting should be refrigerated (although it’s probably okay on the counter for one day…)
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?
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.
Can I use the normal swerve sugar replacement and not the powdered one? Or alternatively I have the strive drops?
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.
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…. 🙂
No, it really is impossible to get it as fine as the commercial version so it won’t be a great frosting.
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!!
Great ingenuity!
Could I use splenda instead of the powdered whatchamacallit? First low carb baking attempt!
No, I do not recommend splenda here as your buttercream will not hold up well and will be awfully bitter.
Could I use powdered stevia instead of swerve? Love the idea of how this is low carb.
I don’t think it will do well. What kind of powdered stevia do you have?
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!!
Refrigerate until needed, but you will need to let it come to room temp before frosting.
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!
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!
I am so glad, Nadia. Happy birthday to your husband!
My ALL TIME Favorite!
This is the BEST Keto frosting that I have tried so far!
Can I substitute cocoa for the baking chocolate?
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.