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
Chocolate Buttercream Frosting
Ingredients
- 1 cup butter softened, 2 sticks
- 1 cup powdered low carb sweetener 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
-
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.
Recipe Notes
10 grams erythritol per serving
Related Posts
Jan says
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 says
I’m not seeing political ads, but I think I can have them stopped.
joe says
did not have an electric mixer
did have willpower
still made it work
thanks!
sugar-conscious family members thank you
Lisa says
Awesome!
Marijane says
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 says
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 says
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 says
Awesome! I’m so glad the frosting came out for you.
Sara says
I tried this recipe and it turned out tangy. I added extra liquid splenda but it still is tangy. Suggestions?
Lisa says
It’s hard to say without actually tasting and knowing the exact brands used.
Donna says
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 says
Happy Birthday Donna! I’m so glad the frosting worked out for you. I sometimes use Swerve in it as well.
Penny says
OMG that is amazing! Thank you so much.
Alyssa Gobelle says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
You only need like a tablespoon.
Rachel says
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 says
You can try the cream cheese frosting I have posted here –> https://lowcarbyum.com/coconut-cake-cream-cheese-frosting/ (There’s no erythritol in it!)
Pat king says
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 says
You can powder any granular sweetener in a small blender. I’ve done that before and it works out okay.
Gayle Ramirez says
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 says
HOW MUCH IS A SERVING PLEASE??
Lisa says
It works out to be a couple tablespoons
Christine says
I’d like to know, too – how much is considered a serving??
Lisa says
It’s like 2 tablespoons or so.
Janet says
What is the difference between stevia and stevia glycerite? Thanks
Lisa says
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 says
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 says
Thanks for sharing! I find that adding cream cheese lessens the taste of the erythritol.
Sara says
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 says
Great idea on using peppermint!
Stacy says
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 says
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 says
can you use some pb2 ? if so how much? thank you
Lisa says
You could replace some of the cocoa or powdered sweetener with pb2.
Jamie says
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 says
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 says
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 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.
Liz says
How much cheese cream do you add if butter has already been mixed in.
Lisa says
You only need a tablespoon or two.
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.
Lori says
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 says
I always use salted butter so I’m not sure.
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.
Sally says
Also be careful of the baking blend as it contains actual sugar so it will affect your blood sugars.
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! 😀