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Complete your low carb cake with a delicious chocolate icing. 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.
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
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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
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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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.
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
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!!
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.♥️