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Complete your low carb cake with a delicious chocolate frosting. They’ll never know this chocolate buttercream frosting is low carb and sugar free!
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.
To get an authentic 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 powdered a regular granular sweetener like Natvia in the past with good results.
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Frosting isn’t essential and a lot of 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. And, it’s a great way to convince others that you really can have your cake and eat it too!
It’s super easy to whip up a batch of frosting. You just need to have 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.
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 9×13-inch cake and ended up with a thick layer of icing. My three year old daughter happily licked the beaters after I was done whipping it up.
My next post will contain the chocolate cake recipe I used. It’s a cake I’ve made many times, but recently started baking in a larger baking pan.
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 of the standard size cake.
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.
Overall, this is a terrific low carb chocolate buttercream frosting for any cake. It could easily pass as a real sugar frosting. It’s a moist low carb gluten free chocolate cake made with coconut flour.
For those who don’t want a lot of leftovers, a single layer 8×8-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 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.
Low Carb Chocolate Buttercream Frosting
Chocolate Buttercream Frosting
Ingredients
- 1 cup butter softened, 2 sticks
- 1 cup Swerve Confectioners or Sukrin Melis
- 2/3 cup unsweetened cocoa powder
- 1/4 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
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Cream butter with electric mixer.
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Add powdered sweetener and cocoa powder, mix until combined.
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Slowly add unsweetened milk while beating until incorporated.
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Blend in vanilla and stevia until desired consistency is reached.
Recipe Notes
10 grams erythritol per serving
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Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. 
Hangga says
does this buttercream stay firm at room temperature ?
Lisa says
It did for me.
Stacey T Welton says
Just made this and the cake for the first time! Do you store yours in the refrigerator?
Thanks for sharing your amazing recipes!
Lisa says
I do store it in the fridge because of the frosting.
Hangga says
does this buttercream melt at room temperature ?
Lisa says
It won’t melt at room temperature.
TONI ROE says
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 says
Thanks Toni! I’ve very happy to hear that it doesn’t affect your blood glucose too. 🙂
Rebecca says
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 says
The mint should be fine. I sometimes add cream cheese to offset the cooling taste of the erythritol.
Christine Brantley says
How do you substitute in the cream cheese, do you put it in place of the butter?
Lisa says
You can add it in in place of some butter or in addition to.
Vicki says
I don’t have stevia glycerite. The recipes says I can use powdered stevia. Is it still just 1 tsp?
Lisa says
You can use about the same or a little less of the powder.
Julie says
Salted or unsalted butter?
Lisa says
I like to use salted, but unsalted is fine for a sweeter taste.
Reba says
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 says
Be careful with arrowroot. It can add a lot of unwanted carbs.
Lynae says
Could I use heavy cream instead of almond milk? Would that make it creamier?
Lisa says
You can and it probably would. There’s so much butter, I chose to use the lighter milk.
RachelH says
If the intent is to provide *filler*, arrowroot may not be best choice. Tends to taste like raw starch . . . Did you try it?
KCJ says
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 says
You only need an ounce or two to help get rid of the erythritol aftertaste.
Natalia says
In the recipe you didn’t specify how much erythritol you added
Also did you add the erythritol as a substitute for something?
Lisa says
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 says
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 says
Thanks for sharing. That sounds delicious! Must give it a try 😀
Mart says
Is there any substitute for the powdered swerve? Thanks for the great recipe!
Lisa says
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 says
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 says
Just be careful with corn starch as it adds carbs.
Diane says
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 says
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 says
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 says
Wow I would just eat this with a spoon!
Lisa says
I did do that! 😀