Keto Chocolate Buttercream Frosting

5 from 1 vote

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! It makes enough for 12 cupcakes or the crumb coat of one 8 or 9-inch 2-layer cake.

*Note- Refer to the post above for dairy-free options.

Course dairy free, Dessert, keto, Low Carb, paleo, Sugar Free

Cuisine American

Diet Diabetic, Gluten Free, Vegan

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 184kcal

Author Cassidy Stauffer

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.

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.
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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.

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:

1. Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
2. Place the baggie into a cup with the piping tip down.
3. Fold the excess baggie over the outside edge of the cup.
4. Add frosting.
5. Remove the baggie from the cup and push the frosting towards the tip, removing any air.
6. While holding the baggie straight up and down, pipe the frosting on the cupcakes – easy peasy!!!

Nutrition