This Keto Chocolate Buttercream 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 Cupcakes or Layered Keto Chocolate Cake 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!
Or if you're looking for more frosting recipes, be sure to check out these keto vanilla buttercream frosting and keto cream cheese frosting recipes!
Ingredients
Here are the easy keto ingredients you will need:
- Unsalted Real Butter - Preferably grass-fed, be sure it's room temperature.
- Full-Fat Cream Cheese - Not cream cheese spread, the spread will result in runny frosting! Required to make the frosting super-smooth and creamy.
- Keto Powdered Sweetener - Any sugar-free powdered sweetener will work, but I like powdered monk fruit/allulose blend.
- Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder - Use good quality cocoa powder. The better the quality, the better the taste of the frosting.
- Pure Vanilla - Try to use pure vanilla and not the imitation variety if possible.
- Heavy Cream - Makes the keto frosting ultra smooth and creamy. You can substitute with non-dairy milk or coconut milk if needed.
- Sea Salt - Balances out the sweetness.
💭Tip: Even if you're not dairy-free I recommend unsweetened non-dairy milk because traditional milk has quite a few carbs.
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.
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 its shape if it's too melted 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 for about 5 seconds. After the butter is slightly heated, it should blend beautifully!
To get the butter at the right temperature, I love this tutorial from Sally's Baking Addiction on how to soften butter quickly for perfectly softened butter.
Cream cheese
Cream cheese isn't a traditional ingredient in buttercream frostings.
However, cream cheese is required to make the frosting creamy instead of grainy.
Even though powdered monk fruit/allulose sweetener dissolves really well, it's still ever-so-slightly grainy in frostings, which the cream cheese fixes.
Sugar-free sweetener
For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and results in a super-smooth texture.
However, any keto powdered sweetener will work.
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 Bag if you’re more of a visual learner. She holds her baggie with her hands while filling it with frosting while I put my bag in a cup. But either way will work!
Substitutions
- For dairy-free and vegan: Simply use dairy-free butter, Daiya dairy-free cream cheese, and canned coconut milk or non-dairy milk. If using Daiya cream cheese, it will have a slightly stronger cream cheese taste and you may need to add a bit more powdered sweetener to thicken.
- Coconut milk: If using coconut milk, I recommend full-fat Thai Kitchen, Sprouts, or Native Forest Brands because others may lend an aftertaste. If the coconut milk separates, you can scoop out and use the cream. However, you may just need to add a bit more to thin the frosting or supplement with some non-dairy milk from a carton.
Storage
- Make-Ahead: I recommend making the low-carb chocolate frosting the same day you frost the cake or cupcakes, however, you can store it tightly covered in the fridge for up to 1 week. Re-beat before using the frosting.
- Storage: After you frost the cake or cupcakes, it can be stored at room temperature for 1 to 2 days or tightly covered in the fridge for up to 1 week.
- Freeze: Place in a freezer-safe baggie, push out the extra air, and freeze for up to 3 months. Thaw overnight in the fridge, then soften to room temperature before using. For already frosted cakes and cupcakes, wrap the sliced cake or cupcakes individually in plastic wrap, then place in a freezer-safe baggie for up to 3 months. Thaw in the fridge before eating.
💭 Top tips
- For the sweetener: While any powdered sugar-free sweetener will work, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and results in a super-smooth texture.
- 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.
- Softened butter is essential! To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
- The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves better than other keto sweeteners, it's still ever-so-slightly grainy in frostings, which cream cheese fixes.
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 Buttercream Frosting
Ingredients
- 1 Cup Unsalted Real Butter - softened to room temperature (2 sticks)
- 8 oz Block of Cream Cheese - not cream cheese spread, softened
- 2 ¼ Cups Keto Powdered Sweetener
- ½ Cup Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder
- 4 tablespoon Heavy Whipping Cream - or non-dairy milk, as needed to thin
- ¼ tsp. Sea Salt
- 1 tablespoon Pure Vanilla
Instructions
- With a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium speed until creamy, about 1 minute.
- Add the powdered sweetener, cocoa powder, heavy cream or non-dairy milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated. Increase speed to high and beat for 3 full minutes. Add additional non-dairy milk or cream, one tablespoon at a time, as needed to thin.
- 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.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Chocolate Frosting YouTube Video!
- Softened butter is essential! To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and results in a super-smooth texture. However, any keto powdered sweetener can be used.
- If the frosting won't come together: If this happens, try adding an additional Tablespoon of milk or cream. If that doesn't work, 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 is usually fixed by adding more powdered 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.
- The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves better than other keto sweeteners, it's still ever-so-slightly grainy in frostings, which cream cheese fixes.
-
- 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!!!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!