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!
1/2CupUnsweetened Cocoa Powder or Dutch Processed Cocoa Powder
3TbspCoconut Cream*, heavy cream, or milk
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.
Keep in mind that if you use Swerve(a popular erythritol-based sweetener), it can be used as a 1:1 substitute for sugar. However, if you use the Besti Erythritol Sweetener, it’s only 70% as sweet as sugar because it has no fillers. For every 1 cup of sugar, you’ll need 1 1/3 cup of the Besti brand. This is also true of Besti’s Allulose Sweetener. If you use any of the Besti Erythritol Blends or the Besti Allulose Blends, however, they’re just as sweet as sugar and you can use them as a 1:1 substitute.
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 frostingIf 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.
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!!!