This Keto Chocolate Frosting recipe is my favorite! Even though it’s a “basic” Keto chocolate frosting recipe, it’s still rich, creamy, smooth, works well for piping, and is a frosting staple. If you’re a chocolate lover like me, use this frosting on top of my Keto Chocolate Cake Or Cupcakes for double chocolate bliss!
Keto Chocolate Frosting
Even though this Keto chocolate buttercream is rich and creamy and silky smooth, it still holds it shape beautifully. It’s great for piping and making gorgeous designs.
The key to this frosting recipe is the butter. I prefer to use grass-fed butter because it tastes so much better than regular butter. It’s also about 1000 times healthier! It has vitamin K-2 (which is good for your arteries!), good fats, and anti-inflammatory properties. If you are dairy free, you can use non-dairy butter. Just be sure the butter has a good taste because it will come through in the frosting.
Another key part of the butter is the temperature. If the butter is too hot or cold it will not blend well. The frosting won’t hold it’s shape if it’s too liquid-y and you’ll need to start over. If the butter is too cold, the frosting will be clumpy. If this happens and the frosting is clumpy, just pop the chocolate frosting in the microwave about 5 seconds. After the butter is slightly heated, it should blend beautifully! To get the butter the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
Coconut Cream, Heavy Cream, or Milk
Adding heaving cream will make the frosting ultra smooth and creamy. If you are dairy free, coconut cream will work just as good. Milk or non-dairy milk will work, but it won’t be quite as creamy and silky smooth.
Keto Chocolate Frosting
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- 1 Cup Unsalted Butter (can use non-dairy) softened to room temperature
- 3 1/2 Cups Powdered Swerve or Powdered Lakanto Sweetener
- 1/2 Cup Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder
- 3 Tbsp Coconut Cream*, heavy cream, or milk
- 1/4 tsp. Sea Salt
- 2 tsp. Pure Vanilla
- With a handheld or stand mixer fitted with the paddle attachment, beat the butter over medium speed until creamy.
- Add the powdered sweetener, cocoa powder, cream or milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated. Increase speed to high and beat for a full minute. Add additional sweetener if frosting is too thin or cream if frosting is too thick.
- I recommend making the buttercream the same day you frost the cake or cupcakes, but afterward can be stored covered tightly in the refrigerator for up to 1 week.
Nutritional information is approximate and may vary.