You’ll be adding this Keto Chocolate Frosting to almost any of your desserts! Decadently delicious, perfectly chocolate-y, and sugar free!
Sugar. Free. Chocolate. FROSTING <—!!!!!
That is LUSCIOUSLY smooth and fluffy….in fact it might not even make it’s way to the top of your avocado chocolate cake because you will just eat it with a spoon.
No shame though. There is a time and a place for “healthier” frostings like the Greek yogurt frosting, but sometimes you just need CHOCOLATE.
Then again, considering it is sugar free I think it still counts as “healthier.”
Spoon –> mouth you go. No judgement.
Why this is the Ultimate Keto Chocolate Frosting Recipe
When I frost a cake or cupcakes, I like to make sure the frosting is perfectly sweet, decadent and rich, and unbelievably smooth! That is most DEFINITELY the case with today’s keto chocolate buttercream frosting. It’s lucious, it’s sweetened beautifully, and it’s also HEALTHY- that’s right, this frosting I am going to show you today contains healthy fat and protein, making it keto friendly AND low carb. It’s a great choice for topping cakes and cupcakes, or for just eating straight off the spoon. You will never need another keto frosting recipe, that I can guarantee!
Is frosting Keto?
If you are looking for a dessert that is low carb and aligns with the Keto diet, frosting can be a great choice! Like most icing recipes, this keto friendly chocolate frosting uses butter which is a fat, and has very little carbohydrates! I also swapped out regular sugar for Swerve sweetener and used almond milk to make this frosting, which adds a bit of protein and makes it oh-so-smooth.
Ingredients Needed
You’ll only need a few ingredients to make this delicious frosting, many of which may already be hanging around in your pantry and fridge. Here’s what you’ll need to round up before we get started on the icing:
- Butter
- Confectioners Swerve Sweetener
- Cocoa Powder
- Almond Milk (or heavy cream)
- Salt
- Vanilla
How to make Keto Chocolate Frosting
This keto frosting is absolutely delicious, but that doesn’t mean it’s complicated to put together. In fact, it is SUPER easy and fun to make, so let’s get started so that we can enjoy it!
Beat
In a large bowl, add the butter. Make sure it has softened to room temperature, then beat with an electric hand mixer until it’s soft and fluffy.
Combine
Add in all remaining ingredients, and beat once again with your electric hand mixer until everything is well combined and the frosting is smooth.
Enjoy
Serve as desired and DEVOUR!
How to use Keto Chocolate Frosting
There are so many ways to get creative with frosting, the first way being just enjoying it right off of a spoon! To make chocolate chip muffins with cream cheese filling a bit more decadent, add a bit of frosting to the tops, or instead of cheesecake filling, stuff some strawberries with a bit of keto frosting instead! This frosting would also be satisfying and delicious on top of any batch of cupcakes or layer cake, keto or not.
How to store Frosting
This frosting stores really well and will last up to 2 weeks if stored properly! I recommend using a rubber spatula to scoop the frosting into an airtight container and placing it in the fridge. When you’re ready to use the frosting, take it out from the fridge and let it sit on the counter until it reaches room temperature. Next, you’ll want to stir it to fluff it up with a spoon or spatula to achieve the right consistency before serving.
More Chocolate desserts
- easy strawberry gluten free chocolate lava cakes for two
- coconut flour chocolate paleo mug cake
- neapolitan no bake chocolate tart
Ingredients
- 1 Cup Butter, softened to room temperature (230g)
- 1 1/4 Cups Confectioners Swerve Sweetener
- 1/2 Cup Cocoa powder (45g)
- 3-4 Tbsp Almond milk (heavy cream works too)
- 1/4 tsp Salt
- 2 tsp Vanilla
Instructions
- In a large bowl, beat the butter with an electric hand mixer until fluffy, about 2 minutes.
- All the remaining ingredients and beat until the color lightens and the icing is fluffy, about 3-4 minutes. Add more liquid if the frosting is too thick.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Taylor Kiser says
Yes, that’s correct.
Jim Gonzalez says
absolutely delicious! I ended up with 7 tablespoons of Almond milk to get it smooth and spreadable. Next time I will make a double batch so there is leftover! LOL
Taylor Kiser says
Thank you, Jim! LOL, good idea! So glad you loved it! Thanks for the feedback!
Caroline says
Hi! Could I sub the butter for fat free Greek yogurt or canned pumpkin?
hausea says
Hi Caroline! You can definitely try substituting the butter in the recipe with fat-free Greek yogurt or canned pumpkin. However, please keep in mind that this might change the texture and flavor of the icing.
For replacing butter with fat-free Greek yogurt, you could use a 1:1 ratio (i.e., 1 cup yogurt for 1 cup butter) to maintain the creaminess of the icing. This option will provide a tangy taste and might be slightly less rich, but it’s a healthier alternative.
For the canned pumpkin, you might need to slightly reduce the amount used, as it has a higher moisture content. A good starting point could be using about ¾ cup of canned pumpkin for 1 cup of butter. This option will give a unique, autumn-like flavor to the icing.
In either case, you’ll need to be attentive to the consistency of the icing. You may need to adjust the other ingredients or add more almond milk if needed to get the desired thickness. Happy baking!