Make the most perfect low-carb cake topped with delicious chocolate icing. They'll never know this keto chocolate frosting is low-carb and sugar-free!
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I've decided to start posting my frosting recipes separately. In the past, I've just included them in the recipe that they were used for. But, it's a bit difficult to find them that way.
So, here's my recipe for low-carb, sugar-free chocolate buttercream frosting. It's based on a recipe that I used for a chocolate peanut flour cake!
It is possible to enjoy a low-carb diet - especially when you get to eat desserts like cupcakes with chocolate frosting! It's amazing all the things you can make with some whipped cream, chocolate, butter, and sugar-free sweetener.
The frosting isn't essential, and many people who eat low-carb choose to eat cakes without it. However, I find that the icing really dresses things up and is expected when sharing cake or cupcakes with others.
Plus, it's a great way to convince others that you really can have your cake and eat it too!
Ingredients Needed For Keto Chocolate Frosting
If you have ever made buttercream frosting before, then you'll be able to make this one too. There are only a few simple ingredients in it.
Butter
You can't really make buttercream without any butter!
Always make sure to use real butter instead of margarine. It is healthier for you because it has the fats your body needs. Salted or unsalted doesn't matter for this recipe.
Sugar-Free Sweetener
To get authentic buttercream frosting, you really need to use a bulk low-carb sweetener in powdered form. I like to use either Swerve Confectioners or Sukrin Melis.
I've also used a regular granular sweetener like Lakanto in the past with good results.
Cocoa Powder
For this recipe, I used unsweetened cocoa powder. If you want it to have a deeper flavor, you can use dark chocolate powder too. Just make sure always to use unsweetened varieties!
Milk
Do not use dairy milk to make this keto chocolate frosting. Instead, use either almond or coconut milk. It has fewer carbs and more protein. You can also use a blend of half heavy cream and half water.
Vanilla
I prefer real vanilla extract when I make my keto desserts. The vanilla flavoring doesn't give it as deep of a flavor as the authentic extract does.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Use an electric mixer. You can probably whip it up by hand, but it will take so much longer. Using an electric mixer speeds up the process and keeps you from wearing out.
- Add the milk slowly. Don't just add all the milk at once. Add it into the frosting slowly until it is completely incorporated into the frosting.
- Keep it refrigerated. Store the frosting in an airtight container in the refrigerator for up to 5 days.
How To Make Keto Chocolate Frosting
It's super easy to whip up a batch of frosting. All of the instructions are in the printable recipe card at the bottom of this post. First, here are some more tips:
Whip Air Into The Frosting
You can do this by hand, but it will take so much longer than if you use an electric mixer.
I like to use a stand mixer, but a handheld one works well too. You'll just want to be able to whip air into the frosting to make it fluffy.
Add Dry Ingredients
After you cream the butter, then add the powdered sweetener and the cocoa powder. Mix this until it is really well combined.
Mix Milk In Slowly
Finally, add the milk, vanilla, and stevia in slowly. When you get the desired consistency, you are finished!
What To Serve With Sugar-Free Chocolate Frosting
Need a cake recipe to go with the frosting? You could try it with my low-carb yellow cake recipe or my chocolate cupcakes!
With this chocolate buttercream frosting recipe, you should have enough to frost a standard two-layer 9-inch cake or 24 cupcakes.
I used the frosting to top off a 9x13-inch cake and ended up with a thick layer of icing. My daughter happily licked the beaters after I was done whipping it up.
I also like to have some in the fridge when I make some vanilla mug cakes in the microwave!
You may want to make extra frosting if you are decorating with piped edges or piping it onto cupcakes. For me, it's plenty of icing to top the standard-sized cake.
Frequently Asked Questions About Keto Chocolate Buttercream Frosting
Before we get to the recipe at the end of the post, here are some questions people often ask about keto frosting:
How do you hide the taste of erythritol?
There is a slight cooling effect coming from the erythritol. The chocolate flavor helps hide it. I've been able to lessen the cooling of the erythritol by using cream cheese.
Mascarpone cheese is similar, so it might work too!
Can you freeze buttercream frosting?
Yes, you can freeze this buttercream frosting. The best way to do this is to put it in a plastic freezer bag and lay it flat on a baking sheet. After it freezes solid, you can remove the baking sheet and keep it in the freezer for up to 6 months.
When you want to use it again, just let it thaw in the refrigerator overnight.
How much frosting should I make to frost an 8x8 cake?
For those who don't want a lot of leftovers, a single-layer 8x8-inch or 9-inch round cake could be made. For these smaller sizes, you'd just have to half the amounts used to make the keto chocolate frosting.
Overall, this is a terrific low-carb chocolate buttercream frosting for any cake, especially my moist low-carb, gluten-free chocolate cake made with coconut flour. It could easily pass as a real sugar frosting.
More Low-Carb Dessert Ideas
If you enjoyed this keto chocolate frosting recipe, here are some more low-carb dessert ideas you'll enjoy next.
- Keto Cinnamon Rolls are made with coconut flour fathead dough and have a delicious vanilla frosting.
- Keto Carrot Cake has two layers and the most amazing cream cheese frosting.
- Gluten-Free Lemon Blueberry Pound Cake tastes so sweet that you will swear it isn't keto-friendly - but it is!
- Keto Birthday Cake In A Mug comes out looking like a cute little double-layer cake for one person.
- Keto Chocolate Molten Lava Cake has a rich, fudgy inside that pours out when you slice into it.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Chocolate Buttercream Frosting
Ingredients
- 1 cup butter softened, 2 sticks
- 1 cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
- ⅔ cup unsweetened cocoa powder
- ¼ cup unsweetened almond or coconut milk adjust as needed
- 2 teaspoons vanilla extract
- 1 teaspoon stevia glycerite stevia or monk fruit powder can also be used
Instructions
- Cream butter with electric mixer.
- Add powdered sweetener and cocoa powder, mix until combined.
- Slowly add unsweetened milk while beating until incorporated.
- Blend in vanilla and stevia until desired consistency is reached.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on August 3, 2016. Updated April 8, 2021, with new images and additional information.
Teri
Absolutely DELICIOUS chocolate frosting!! Nobody would ever know it's sugar free!
Kerry
I use Swerve Confectioners Sugar and I would still need to add a tsp of the Monkfruit Powder for the reason below...its good to blend. What's preferable, the monkfruit powder or Stevia glycerite?
Lisa MarcAurele
It depends on your own personal taste. I prefer monkfruit over stevia.
John
Hi Lisa, I just found this recipe and wanted to piggyback on the Stevia Glycerite questions. So what could I substitute for Stevia Glycerite, if I can't find it at the store? Does it have to be another liquid sweetener? Or could it just be a proportional amount of, for example, Stevia Powder? Thank you so much!
Diane
Sounds delish. Question-why do you use two types of sweetener in this icing recipe and the cake recipe that goes with it?
Lisa MarcAurele
I try to cut back on erythritol (the sugar alcohol used in many bulk sweeteners) as much as possible because it can crystallize. The other reason is that I've found blending sweeteners generally provides the best taste. But you can use a single bulk sweetener if you prefer.
Lee Needham
It is ok. Little bitter like most keto desserts
Jeani
I struggle with that bitter taste and nothing tastes sweet to me. It's very hards to find a dessert or sweet treat that works for me.
Lisa MarcAurele
You may do better with artificial sweeteners like sucralose or mixing sweeteners for a sweetness closer to sugar.
Sandy Mahoney
Lisa you are a genius! This is perfect, a bit sweet for me since I do not do too many sweets since starting keto last April, but I really want to thank you for this unbelievably delicious chocolate cake and the butter cream frosting, best keto dessert there is hands down!!
kari
I had a hard time with this recipe. I’m very experienced baking but my Dad recently was diagnosed as Type 1 diabetes so I am new at sugar/flour replacements. I halved the recipe since that is all I needed. I used regular whole
milk and the powdered Swerve and this just wouldn’t cream/smooth up like a frosting should. It tasted ok. Definitely tasted like a sugar free frosting. Also was very chocolatey. Like a fudge frosting and not a buttercream. Then when I frosted the cake the icing kept peeling off the cake with my offset spatula. It would not stick to the cake (I baked the cake last night so it wasn’t warm). I kept working with it and it seemed to smooth out a bit over time and finally frosted ok but is it normal for these types of icings to not be very smooth or creamy?
Lisa MarcAurele
It's the butter that makes it creamy and I haven't had the issue you are describing. You may need to add in a little more milk to get the right consistency. It sounds like yours may have been a little too thick.
Ronda
I love baked goods and being on a low carb diet means I can’t have the stuff I make for everyone else so running across your recipes has been awesome! I have tried the chocolate cake with chocolate frosting and the cheesecake, both were really good. I slice everything up and leave a piece to try and freeze the rest to pull out as I want it. Can’t wait to try some more!
Thank you ????
Sandy
November 2019. I recently tried this recipe for the sugar free chocolate frosting - WOW!! It is wonderful.
Thank You! Sandy
Lauren
Hi there,
We have just made this recipe and it is AMAZING! Is it possible to make a vanilla buttercream icing? I need to make a vanilla icing for my daughter's birthday cake because I need to be able to colour it blue- any suggestions?
Thanks so much
Lisa MarcAurele
You should be able to omit the cocoa and stevia and just use more powdered sweetener until the right consistency is reached.
Sara
Love your recipes did you use salted or unsalted butter?
Lisa MarcAurele
I use salted, but if you like a sweeter frosting without the buttery flavor, you can use unsalted.
Kay
Hi can you use oat milk instead of almond milk as that's all I have for now
Lisa MarcAurele
I don't see why not. Any milk substitute should be fine.
Karen
Can anything be substituted for the Stevia glycerite or monkfruit powder?
Lisa MarcAurele
You can use any sweetener equivalent, but you may need to make adjustments if the consistency isn't right (adding more liquid for example).
Marina Hildebrand
This is a kick ass frosting recipe!! I eat keto & my fit husband does not. He will not touch anything if it tastes of chemical. This did not, so yes he ate most of this the chocolate zucchini cake with this frosting. I'm a bit surprised to read earlier posters say this is bitter & chemically. I sniff a rat.
I am extremely picky about wasting time & $ on low carb sweet recipes. You have hit this one out of the park. Thank-You!!
Olga P Aguilar
I just tried your low carb chocolate cake with this frosting. Delicious. Am taking some to meet with family for breakfast.. I know they will like it. It’s not the real thing but, honestly, I thought it was better. Did not use coconut oil as I did not have any but it tasted just as good. You could eat with a spoon. Taste just like a mousse. Thank you so much for helping us stay on plan. God bless you.♥️
Debbie
This is an AWESOME recipe!! Have made a few times .. I could just eat it out of the bowl - oh, wait, that IS what I do!! A great "fat bomb" when eaten alone or as a "dip" for pecans!! Yummmm ? (and I think a serving is 2 Tablespoons, right?)
Sinea
ooh.... a dip for pecans? Now that is my kind of treat!
Tory
Came out very bitter from the stevia.
Lisa MarcAurele
You can add in some monk fruit drops to make it taste better if needed.
Lynne
The absolute closest chocolate frosting recipe to the high carb version that I've tried! I barely noticed a difference. Being a little on the premenstrual side for the past couple of days, I was in dire need of chocolate. I saw this recipe so I could frost an individual sized low carb vanilla cake. I halved the recipe & it was the perfect amount. The only adjustments I made was since I already had unsweetened vanilla almond milk, I used it instead of plain. I also put a splash of heavy whipping cream & less than half a Tbsp of cream cheese in it. I had to omit the Stevia glycerite bc not only did I have none but I have no idea what that even is. ? Regardless, it was easy to make and still tasted incredible! Thank you, thank you, thank you!
H va
I was hopeful after reading reviews. Terrible recipe. The sugar substitutes give the cake a chemical taste. Really not chocolaty tasting. Don't waste your time or money.
Lisa MarcAurele
What sweetener did you use? If the one you like doesn't come in powdered form, you can always grind it up into a fine powder in a small blender (like a NutriBullet).The taste you are referring to could be the erythritol so you may want to try a sweetener without it such as Kakato.
Sinea
Would the Swerve baking sweetner that is part stevia and part erithritol be less bitter?
Lisa MarcAurele
Swerve is part erythritol and part ogliofructose sweetener. The taste depends on the individual. I don't find it bitter.
Iliana
So easy to make, so delish to taste, I love the recipe and the page
Maritza
Will try this for sure!
what's the difference between stevia and stevia glycerite?
Thanks for all the recipes, I enjoy them very much:)
Lisa
The glycerite has glycerin in it and I find it gives a more sugar like feel.
Pat Conner
Hi Lisa - Can't wait to make this for my family next week. Please tell me how you use cream cheese in this recipe - What is the quantity and does anything else need to be modified? Thanks so much!
Lisa
I usually just add an ounce or so. The only thing that varies in the recipe is the liquid (low carb milk) so that is what's adjusted to get the right consistency.
Judit Sohr
Just made this frosting. It came out fantastic! I did decrease the stevia as we don't like things overly sweet. But it still came out amazing!
Lisa
Thanks for the recipe feedback! I'm so glad you enjoyed the frosting!
Jan
Love your recipes. Turn out great every time. Understand and appreciate advertising on your website but the political stuff? Cant see this as appropriate. It wont keep me from your wonderful recipes. Makes me sad that even our cooking websites are being used for political agendas. Can't seem to get away from it. Just a comment. Thanks for the fabulous recipes!
Lisa
I'm not seeing political ads, but I think I can have them stopped.
Jennifer
Adds that show on sites like these are based on the individuals personal search/browsing history. Ever wonder why you look for an item online and then see it EVERYWHERE? Its personalized.
But, besides that, I'm having a hard time getting the icing "Fluffy". Thoughts?
Lisa
You may have too much liquid in the mixture. Adding more powdered sweetener usually helps, but you don't want too much of that.
joe
did not have an electric mixer
did have willpower
still made it work
thanks!
sugar-conscious family members thank you
Lisa
Awesome!
Marijane
This frosting recipe is a keeper, for sure! I haven't done a lot of baking in my keto 1 1/2 year because so many of the things I tried just weren't good to me; either too bland on the savory side or not sweet enough on the sweet side. It has taken me this long to get brave enough to alter recipes to my taste. Which, by the way, I did Not have to do with this recipe! Thanks, Lisa, for being one of the brave and industrious souls who took the time to perfect recipes, and then share them with us slow or lazy learners!!!!
Lisa
Thanks for writing in Marijane! I'm glad the frosting worked out for you. What I've found is that as people move along in their low carb journey, tastes for sweets can vary widely from person to person. That makes it very difficult to get a sweetener amount that pleases all. So, it's always best to adjust to your own tastes.
Sara
This turned out EXACTLY how it should have. I followed the recipe to the letter. I kept thinking it was going to be too rich, but once it was all blended together, it was perfect!
Lisa
Awesome! I'm so glad the frosting came out for you.
Sara
I tried this recipe and it turned out tangy. I added extra liquid splenda but it still is tangy. Suggestions?
Lisa
It's hard to say without actually tasting and knowing the exact brands used.
Donna
I'm making myself a low carb birthday cake and really wanted a low carb american chocolate buttercream. I've made this for years using confectioners sugar and was hoping to find a recipe that used powdered swerve to make this low carb. Winner winner! I didn't use the stevia because I don't like stevia and found the level of sweetness and consistency perfect w/o it. Thanks for a great buttercream frosting!
Lisa
Happy Birthday Donna! I'm so glad the frosting worked out for you. I sometimes use Swerve in it as well.
Penny
OMG that is amazing! Thank you so much.
Alyssa Gobelle
So this made so much frosting! We didn't know what to do with the extra and then I came up with a fantastic idea to use a small cookie scoop to portion out the frosting into little bon-bons, sprinkled it with generous amount of salt and froze them for delicious fat bomb snacks. 😀
Clarissa Maroudas
I guess I messed up. It tastes delicious, but it's grainy from the erythritol. When you said, "1 cup powdered low carb sweetener or Sukrin Melis," that's what I used. Erythritol. Is that bad? New to this low carb game.
Lisa
You may want to try sifting. The frosting shouldn't be grainy. I like to use powdered Swerve or Sukrin Melis and both give smooth results.
Timea Turai
I've made the frosting the second time today....I must remember for next time to put less xylitol in it, than what is the amount of sweetener....it was really sweet for us....mind you we've been sugar free for over 3 years by now....
Katie
I know this is an older post. Would it be ok to sub coconut oil for the butter? Or do 1/2 cup almond butter and 1/2 cup coconut oil as someone else had mentioned with peanut butter? I’ve also used ripe avocado + cocoa powder in the past with chocolate frosting and had great success- would you recommend against using that here?
Lisa
Avocado is a great sub for butter. I'm not sure if the coconut oil would work as well as it is very temperature sensitive.
Lucy
When you say you add cream cheese or mascarpone to counter act the cooling effect of the erythritol when and how much do you add?
Lisa
You only need like a tablespoon.
Rachel
I've been searching all over the web for a keto vanilla icing or buttercream for a birthday cake but haven't found much that wouldn't be more than 30g erithritol per serving. I've tried a plain cream cheese icing before but my father is requesting more of a normal icing for his birthday cake today. Could you help me?
Lisa
You can try the cream cheese frosting I have. (There's no erythritol in it!)
Pat king
What can I use instead of powdered low carb sweetener or suckron Melissa??? This is all new to me but for a relative who is diabetic. Weather not good so did not want to go to store again!!!
Lisa
You can powder any granular sweetener in a small blender. I've done that before and it works out okay.
Gayle Ramirez
I personally have been using the lakanto monk fruit sugar in place of the others. I find it tastes like regular sugar yet still sugar free.
nancey cassalia
HOW MUCH IS A SERVING PLEASE??
Lisa
It works out to be a couple tablespoons
Christine
I'd like to know, too - how much is considered a serving??
Lisa
It's like 2 tablespoons or so.
Janet
What is the difference between stevia and stevia glycerite? Thanks
Lisa
Stevia glycerite is in a glycerine base so it's a thick liquid. It tastes a lot better to me than regular stevia extracts.
Alexa
This frosting was delicious, only change I made was since I don't like dark chocolate, I only added one heaping 1/3 cup of cocoa powder! I could (and did) eat it with a spoon it is that good! Oh and I did also add two Tablespoon of cream cheese as well.
Lisa
Thanks for sharing! I find that adding cream cheese lessens the taste of the erythritol.
Sara
I used your chocolate butter cream recipe and loved it!!!! There was a strong cooling effect from the swerve but I was able to mask it by using 2-3 drops of peppermint essential oil (food grade of course)
Lisa
Great idea on using peppermint!
Stacy
How much monk fruit powder to use if it's a pure monk fruit (no other sweetener added) instead of the stevia glycerite? I figure an equal amount would be way too much. I hope to make this Tuesday when my Amazon order of Swerve confectioner's is supposed to arrive. 🙂
Lisa
I've actually found that the monk fruit powder is about the same sweetness as stevia glycerite. However, I'd recommend using half the amount, and slowly increase until the desired sweetness is reached.
mariema
can you use some pb2 ? if so how much? thank you
Lisa
You could replace some of the cocoa or powdered sweetener with pb2.
Jamie
I don't know anything about eating low carb, etc. But would like to learn and try this with the choc. zucchini cake.
What does a cooling effect mean? What is erythritol?
If you use a confectioners sugar, why do you add the stevia / monk fruit?
Do I use cream cheese for the conf. sugar or the stevia?
Thank you so much for the assistance in explaining these to me!
Lisa
I use stevia and monk fruit to round out the sweetness and it helps get rid of the unpleasant taste of erythritol. The cooling effect is kind of a tingling sensation you get in your mouth with consuming erythritol. I'm not a fan of that and I have found adding a bit of cream cheese in frosting reduces or eliminates the effect.
TLG
The "confectioners sugar" is not sugar - it's powdered erythritol. Erythritol is not as sweet as sugar (about 75%), so the stevia is added to make the frosting sweeter.
Hangga
does this buttercream stay firm at room temperature ?
Lisa
It did for me.
Stacey T Welton
Just made this and the cake for the first time! Do you store yours in the refrigerator?
Thanks for sharing your amazing recipes!
Lisa
I do store it in the fridge because of the frosting.
Hangga
does this buttercream melt at room temperature ?
Lisa
It won't melt at room temperature.
TONI ROE
I have made your chocolate cake with this frosting several times and I love, love, love it. I am hypoglycemic and I have to watch my sugars. When I eat this it doesn't affect my sugars at all! Thank you so much for these recipes. Now you can have your cake and eat it too!
Lisa
Thanks Toni! I've very happy to hear that it doesn't affect your blood glucose too. 🙂
Rebecca
Do you think I could use this to make a mistake to chocolate frosting? It should be just a matter of adding in a scant amount of mint extract but I'm worried it might exacerbate the cooling effect of the erythritol? Or maybe it would be a good cover up for it since the ml into also has a cooling effect? Thoughts? Also, will it set up firm after allowing to dry like a regular buttercream? Sorry for all the questions. Tinking of using it for Christmas cookies.
Lisa
The mint should be fine. I sometimes add cream cheese to offset the cooling taste of the erythritol.
Christine Brantley
How do you substitute in the cream cheese, do you put it in place of the butter?
Lisa
You can add it in in place of some butter or in addition to.
Liz
How much cheese cream do you add if butter has already been mixed in.
Lisa
You only need a tablespoon or two.
Vicki
I don't have stevia glycerite. The recipes says I can use powdered stevia. Is it still just 1 tsp?
Lisa
You can use about the same or a little less of the powder.
Julie
Salted or unsalted butter?
Lisa
I like to use salted, but unsalted is fine for a sweeter taste.
Lori
Hi Lisa.
I made this today and used salted butter. I just came back to the recipe to make sure I didn’t miss anything because the frosting ended up being way too salty. The texture was amazing but the saltiness was too much. My husband asked me to scrape it off. Besides using unsalted butter, any thing else I should do next time.
Lisa
I always use salted butter so I'm not sure.
Reba
I'm thinking Stevia [I use Kal brand] and arrowroot powder can sub for powdered "Swerve". This may sound weird but food grade diatomaceous earth [DE] also may sub. for the starch in powdered sugar. Just much less would do. It's flavorless and once I saw someone post it as a sub for flour when she was low while making baked goods..?..
Lisa
Be careful with arrowroot. It can add a lot of unwanted carbs.
Lynae
Could I use heavy cream instead of almond milk? Would that make it creamier?
Lisa
You can and it probably would. There's so much butter, I chose to use the lighter milk.
RachelH
If the intent is to provide *filler*, arrowroot may not be best choice. Tends to taste like raw starch . . . Did you try it?
KCJ
You mentioned using cream cheese or mascarpone to lessen the cooling effect. Can you detail how you use it (how much and/or replacing what)?
Thx
Lisa
You only need an ounce or two to help get rid of the erythritol aftertaste.
Natalia
In the recipe you didn't specify how much erythritol you added
Also did you add the erythritol as a substitute for something?
Lisa
Natalia, erythritol is in the Swerve and Sukrin. You could sub those with plain erythritol if you wish, but you may want to add a little extra concentrated sweetener.
Char
I made a peanut butter chocolate buttercream by useing 1/2 c. Peanut butter and 1/2 cup of butter. Instead of 1 cup of butter.
Lisa
Thanks for sharing. That sounds delicious! Must give it a try 😀
Mart
Is there any substitute for the powdered swerve? Thanks for the great recipe!
Lisa
You can use any powdered low carb sweetener that is a one-for-one sugar replacement. If it's granular, you'll want to finely grind it first into a powder.
Johnnie J Hall
I use truvia baking blend make it to powdered sugar by adding T corn starch and blending it til it is powder makes great icing.
Lisa
Just be careful with corn starch as it adds carbs.
Sally
Also be careful of the baking blend as it contains actual sugar so it will affect your blood sugars.
Diane
Let me just say this is fabulous! I just made it top my favorite low-carb chocolate cake. I made a few adjustments due to ingredients on hand and the fact that I don't like stevia. I used plain erythritol and made up the difference with liquid sucralose. I used heavy cream instead of the almond milk and only added one teaspoon of vanilla. This will be the only chocolate frosting I use! Thank you!
Lisa
You're welcome Diane! It's been a favorite of mine for years, but hidden in with a cake recipe. Thanks for letting us know how your subs worked out!
Misty
Dianne, how Misty much erythritol and liquid Sucralose did you use to replace the stevia? I am not a fan if stevia either...
Linda @ The Fitty
Wow I would just eat this with a spoon!
Lisa
I did do that! 😀