This Keto Chocolate Frosting recipe is my favorite! It's rich, super smooth, creamy, works well for piping, and tastes just as good as the sugar-laden variety. If you're a chocolate lover like me, use this frosting on top of my Keto Chocolate Cake Or Cupcakes for double chocolate bliss!
Even though this keto chocolate frosting recipe is rich and creamy and silky smooth, it still holds its shape beautifully. It's great for piping and making gorgeous designs.
Let's go over a few details to make sure it turns out exactly perfect for you!
The butter
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 liquidy 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 or vegan, 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.
The sweetener
For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture.
While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings.
Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture.
For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!
*Note- As a special gift to my readers, I’ve teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code “CRAVEABLE” at checkout.
How to use a ziplock bag for piping frosting
If you don’t have a fancy icing pastry bag, it’s super simple to pipe keto chocolate frosting with a Ziplock or plastic baggie! Here are the easy steps:
- Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- While holding the baggie straight up and down, pipe the frosting on the cupcakes – easy peasy!!!
I found this easy tutorial on YouTube on Turning A Plastic Bag Into A Pastry Bagif you’re more of a visual learner. She holds her baggie with her hands while filling with frosting while I put my bag in a cup. But either way will work!
💭 Top tips
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings. Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture.
- For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- For coconut cream, place full-fat canned coconut milk in the refrigerator for 24 hours then scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest Brands because others may not coagulate as well or lend an aftertaste.
- Softened butter is essential! 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.
- Adding heaving cream will make the frosting ultra-smooth and creamy. If you are dairy-free or vegan, 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.
- If using lots of frosting for piping, this recipe may only frost around 18 cupcakes.
If you’ve tried this Keto Chocolate Frosting or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Chocolate Frosting
Ingredients
- 1 Cup Unsalted Butter (can use non-dairy) softened to room temperature
- 3 ½ Cups Keto Powdered Sweetener see notes below
- ½ Cup Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder
- 3 Tbsp Coconut Cream*, heavy cream, or milk
- ¼ tsp. Sea Salt
- 2 tsp. Pure Vanilla
Instructions
- 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.
Notes
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar and results in a super-smooth texture. While technically, powdered erythritol can be used, I prefer not to use erythritol-based sweeteners in glazes and frostings. Erythritol can leave a slight cooling-like aftertaste and it's doesn't usually result in a super-smooth texture.
- If the frosting won't come together: If this happens, the butter is still too cold. Pop the frosting in the microwave for just a few seconds (be careful not to melt it!) so the butter will soften enough for the frosting to come together.
- If the frosting is too runny: If the frosting is too runny, it may be that the butter was too soft. This can easily be fixed by adding more powdered sugar.
- For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!
- As a gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- For coconut cream, place full-fat canned coconut milk in the refrigerator for 24 hours then scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest Brands because others may not coagulate as well or lend an aftertaste.
- Softened butter is essential! 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.
- Adding heaving cream will make the frosting ultra-smooth and creamy. If you are dairy-free or vegan, 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.
- If using lots of frosting for piping, this recipe may only frost around 18 cupcakes.
How to use a ziplock bag for piping frosting
If you don’t have a fancy icing pastry bag, it’s super simple to pipe keto chocolate frosting with a Ziplock or plastic baggie! Here are the easy steps:
- Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- While holding the baggie straight up and down, pipe the frosting on the cupcakes – easy peasy!!!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Is it really 3 ½ cups of Swerve? Seems like a lot.
Hi Jake, yes it's 3 1/2 Cups of Powdered Swerve. I know it's a lot, but it makes enough for 24 cupcakes or a 2 layer cake 🙂 You can always cut the recipe in half if you don't need that much.
-Cassidy