Beater being held up with vegan and keto chocolate frosting

Keto Chocolate Frosting

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!
Course dairy free, Dessert, keto, Low Carb, paleo
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 Cupcakes or an 8-in 2 layer cake
Calories 80kcal
Author Cassidy Stauffer


  • 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.


For coconut cream, place full-fat canned coconut milk in the fridge 24 hours. Then scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an "off" aftertaste.
If using lots of frosting when piping, the recipe may only frost around 18 cupcakes.


Calories: 80kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 22mg | Potassium: 30mg | Fiber: 29g | Sugar: 1g | Vitamin A: 265IU | Calcium: 6mg | Iron: 0.3mg