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Get It NowEvery keto kitchen needs a keto frosting recipe. And this keto chocolate frosting recipe is the one to keep in your back pocket at all times. Low carb frosting that actually tastes like deliciously sweet frosting? YES INDEED. We’re using an allulose/monk-fruit sweetener blend in this sugar-free chocolate frosting for all of the rich and sweet flavor, without all of the sugar and carbs that usually come along with it. With just 5 ingredients and 5 minutes, you’ll have homemade sugar-free frosting. If you ever need a non-chocolate keto frosting, try this keto buttercream frosting instead — just as tasty!
The hardest part? Trying to decide what to put it on. A spoon works well… not that I know from experience or anything. 😉 And of course, keto chocolate cupcakes.
One of my favorite things about coming up with keto and low carb recipes for you all is to show you that you don’t have to give up anything even if you’re following a keto or low carb diet. With a few simple swaps, your favorites can be made low carb and wholesome. And this keto chocolate frosting is the perfect example. Now, go take care of that chocolate fix!
Is Frosting Keto?
Most frosting is not going to be keto. But this keto cake frosting recipe sure is! 😉
Many frosting recipes are loaded with sugar and definitely not keto, but we’re making a carb free icing (as carb-free as we can get!) with a keto-approved sweetener like the allulose/monk fruit blend I use in this keto cake frosting recipe.
Each serving has just 1 gram net carb!
How To Make Keto Chocolate Frosting
This keto chocolate frosting recipe is ready in minutes. Which is definitely a good thing, because you’ll want to start scooping into it ASAP.
Best of all? No one will ever guess it’s keto, because it tastes just like the real thing.
Here’s how to make low carb chocolate frosting:
- Beat the butter. Using a hand mixer, beat the butter until it is fluffy. It will take about one minute to get it nice and whipped.
TIP: Make sure to properly beat the butter until it’s light in color and creamy – this is the key to fluffy, light sugar-free frosting!
- Beat in dry ingredients. Beat in the cocoa powder, sweetener, and vanilla extract. Start at a low speed and increase it to high once everything is incorporated. Beat for about 30 seconds.
- Beat in heavy cream. The final step to this keto frosting recipe! The cream will make it smooth and fluffy.
TIP: You can adjust the chocolate flavor and consistency by adjusting the amount of cocoa powder or cream to your liking.
- Frost away! Your sugar-free chocolate frosting is ready-to-eat.
Nutrition Information
Not only will you love the way this sugar-free chocolate frosting tastes, but you’ll also love the nutrition stats!
The full nutrition information can be found below, but here are the highlights per serving:
- 131 calories
- 14 grams fat
- 1 gram net carbs
How To Avoid Air Bubbles
I was a bit impatient to frost my cupcakes immediately, which is why my they had a few air bubbles. (I don’t care!)
But if you don’t want air bubbles, simply let the frosting rest!
For best results, refrigerate overnight, then let it come to room temperature before using your low carb chocolate frosting.
Serving Ideas
You’ll have no issues at all using up this keto cake frosting! I’m sharing a few of my favorite ways to eat it up – some are obvious, a few are a little different but definitely worth a try:
- Keto Chocolate Cupcakes – This may be an obvious one, but chocolate cupcakes need this easy sugar-free chocolate frosting.
- Vanilla Keto Birthday Cake – Vanilla and chocolate together, in the most perfect of flavor combinations (IMHO). Top the sugar free chocolate frosting recipe with some sugar-free sprinkles to make things extra festive.
- Healthy Chocolate Mug Cakes – When you can’t wait for an entire cake to bake, make this quick mug cake, then top with sugar-free frosting.
- Keto Chocolate Chip Cookies – Yes, this is just being a tad over-the-top, but you’ll thank me once you try a keto cookie sandwich. Two chocolate chip cookies, with a healthy spread of keto chocolate frosting in between.
Tools To Make Sugar-free Chocolate Frosting
Tap the links below to see the items used to make this recipe.
- Hand Mixer – Using a hand mixer is the best way to ensure that your sugar-free frosting recipe turns out perfectly each and every time. This is the one I use and you’ll love how easy it is to store.
- Cake Decorating Kit – If you want to make keto cupcakes that look as gorgeous as ones from the bakery, this kit makes it easy! Simply choose the tip based on how you want your keto icing for cake to look, and fill the silicone pastry bag.
- Acrylic Cupcake Stand – If you’re making keto cupcakes for a party or gathering, this cupcake stand is a must and will show them off in the way they deserve to be!
Sugar Free Chocolate Frosting
By
See how to make sugar-free keto chocolate frosting that tastes like the real thing! My easy keto low carb keto frosting recipe takes just 5 ingredients + 5 minutes.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
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Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
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Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's Recipe Notes
Serving size: 2 tablespoons
- Store: Keep this sugar-free frosting in the fridge since it has butter and cream. It’ll harden, but just let it warm up and stir to fluff it back up. Lasts a week!
- Freeze: If you somehow don’t finish it in time (hard to imagine!), freeze for up to 2 months. Thaw overnight in the fridge and give it a quick stir.
- Note on nutrition info: The entire recipe makes 2 1/2 cups.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead.
Low Carb Keto Chocolate Frosting Recipe
101 Comments
Lauren Shaffer
1Love the taste and texture of this frosting! As a mom of a daughter with T1D, I absolutely love that my daughter can still enjoy treats but not worry about her blood sugar spiking. Thanks for providing low sugar options that help our whole family enjoy treats!
Wholesome Yum D
0Lauren, that means so much! I’m really glad your daughter can enjoy treats without the worry. That’s exactly why I started creating recipes. So happy you loved the taste and texture too!
Amy M.
1YUMMY!!!! I love buttercream frosting and this did not disappoint! Used it on the Keto Chocolate Cake. Thank you!
Marcia
1I wanted a sweeter frosting so I doubled the Besti Monkfruit and Allulose. Perfect! And just what daughter-in-law needs to help with her blood sugar!
Renee Spadaccino
1Wow! I just made this and it’s delicious for being sugar free. Mine came out very airy yet dense at the same time! A great dessert to add to my KETO lifestyle. Thank you
Patrick
1Weird. I made the frosting and started with 2 Tbs cream, but kept adding as it was still dry. I think I ended up adding about 24 Tbs. and it still was very stiff to spread. Tasted good, but I think something like 1/4 to 1/2 cup heavy cream would be more appropriate.
Maya | Wholesome Yum
0Hi Patrick, Did you use a different sweetener by chance? This will impact the moisture because most brands don’t dissolve the way Besti does.
Angel
1Made one batch, threw it in the garbage. I’m sorry but it’s not that good. I just have not found a good single frosting for cake. My search continues I suppose.
Maya | Wholesome Yum
0Hi Angel, Sorry to hear this didn’t turn out as expected. Did you make any substitutions, such as using a different sweetener?
Amber Remick
1Today I made this keto chocolate frosting, It was so good, with my keto chocolate cake. Love keto and this recipe is so good, I highly recommend this recipe. thank you!
Keva Sherman
0This came out very tasty. Even better on day 2 and 3.
Wholesome Yum D
0I’m glad you liked it, Keva! It’s always a nice bonus when the leftovers taste even better.
Holli
0Hi Maya, would this chocolate frosting recipe work with regular powdered sugar? It’s for my non keto family. 😊
Maya | Wholesome Yum
0Hi Holli, Yes, it would!
George
0My adjustment
3/4 lb butter
2.5 cup monk fruit allulose
2 tbl cream
1 tsp vanilla
8 tbl coco powder
Angie
0If you can’t eat dairy, what do you use to replace all the cream, sour cream and yogurt that is always used? How do you use nut or coconut yogurt when it has more carbs?
Maya | Wholesome Yum
0Hi Angie, It depends on the recipe. For this one, you should be able to substitute butter flavored coconut oil like this instead of the butter and full-fat coconut milk in place of heavy cream. It’s true that coconut milk has more carbs than heavy cream, but with the small amount in this recipe, it won’t be a huge difference in carbs per serving. You might also like my homemade coconut yogurt.
Coleen Hardy
0Can I use Lily’s chocolate chips to make my frosting?
Maya | Wholesome Yum
0Hi Coleen, There are recipes to make frosting using chocolate chips, but this recipe uses cocoa powder. They are not substitutes for each other unfortunately.
Robert Tomas
0More of a question: I intend to try this Sugar-Free Keto Chocolate Frosting recipe now that I have acquired the dutch processed cocoa and some heavy cream. I will likely try to reduce the amount of powdered monk fruit/allulose blend as I seem to acquired an aversion to very sweet things. If I reduce the sweetener by say 25% or even 50%, do I need to add some more heavy cream or butter to offset?
I guess 25yrs of being a diabetic has just driven me away from sugary things and now that I am trying to introduce some keto baking into my household I find that most recipes are overwhelming in sweetness.
Maya | Wholesome Yum
0Hi Robert, If you use just a little less you don’t need to make any changes, but if a lot less, you may want to either add more butter or use less cream. I will say, my sweet tooth is less than most people too so in my opinion this frosting recipe is less sweet to begin with compared to the traditional ones with sugar.
Robert Tomas
0I made this recipe yesterday following the recipe and found the flavor intensity to be way too strong for both my wife and me. Instead of being overly sweet like I was worried about, I believe it is the Ghiradelli Dutched Cocoa that is the culprit. Perhaps we just don’t like the taste compared to natural cocoa?
Any suggestions on how I can use this dutched chocolate to have less intensity? Just reduce the quantity? I don’t want to just throw it away if I can come up with a solution.
Maya | Wholesome Yum
0Hi Robert, Yes, it could be a difference in brands of cocoa or personal preference. Feel free to use less next time if you want less chocolate intensity.
JJ Kelly
0Excellent…well thought out recipe. A blessing for the diabetic!!! Thanks!!!
Sofia
0Just tried it and it turned out very bitter, but I just increased the ingridients except cacao and it turned out alright. For anyone reading the comments before baking this, just start with a little cacao!
Maya | Wholesome Yum
0Hi Sofia, My recipe uses cocoa powder, not cacao powder. They are similar, but not the same, and cacao powder is definitely stronger. This is probably why it turned out bitter. I use and recommend Dutch processed cocoa powder for this recipe, which has less bitterness. Hope this helps for next time.
Céline Ricard
0Hello! I would like to know if I can freeze part of this sugar-free chocolate icing recipe to use later on. If so, how should I do this and how long can it keep when frozen. Thanks!
Wholesome Yum D
0Hi Celine, Yes, you can freeze this frosting and it will last up to 2 months.
Melissa
0I started off making a half batch of frosting, but I only used 4tbsp of cocoa because it seemed like a lot. It was too much cocoa & the frosting was very bitter. I was using the besti powdered monkfruit blend, which I had specifically ordered for this recipe, (for cupcakes for my mom’s birthday) so there was no way I was going to throw it out. I increased the powdered blend, the vanilla & heavy cream & I also added some THM super sweet until it eventually turned out ok. It was a lot of work & extra time trying to fix it.
Maya | Wholesome Yum
0Hi Melissa, Sorry to hear you had issues with it. The bitterness could be a matter of taste, but could also be due to the cocoa powder used. Dutch processed cocoa powder is less bitter and what I recommend. That’s what I had linked above, but I updated the ingredient name on the recipe card to clarify this.
Jamie
0Oh this was not good! It was so bitter. I had to make an emergency run for the Duncan Hines keto frosting for my son’s cupcake.
Wholesome Yum A
0Hi Jamie, I’m so sorry this didn’t turn out as expected! Did you use all the recommended ingredients in the recipe?
Tracy Ware
0I’m having issues with your adjusted scale button. No matter what I put it at the amount of Cocoa to add to the recipe, stays the same.
Wholesome Yum D
0Hi Tracy, The amount in the parentheses will not change so you will have to use the amount to the left of the cocoa powder.
Pamela
0I want to love this frosting but the cocoa makes it very bitter. I wonder if I could use melted sf chocolate chips less butter, less sweetener. I’ll have to try but I hate to waste ingredients.
Wholesome Yum D
0Hi Pamela, I have never tried that but let me know the results if you do!