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Every 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 erythritol/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 erythritol/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.
Sugar-Free Chocolate Frosting Nutrition
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 In Keto Frosting
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.
How To Store Low Carb Frosting
Store this sugar-free frosting recipe in the refrigerator, as it has butter and heavy cream in it.
It will harden in the fridge, but you can simply let it warm up a bit on the counter and give it a quick stir to make it fluffy again.
The no carb frosting will last for one week in the refrigerator.
Can You Freeze Keto Icing?
You can also freeze this keto frosting if you won’t be able to use it within a week. (I don’t see how this would ever happen, but just in case. ;))
Store the frosting in an airtight container in the freezer for up to 2 months. Let it thaw in the refrigerator overnight to let it soften and give it a quick stir.
How To Use Sugar-free Chocolate Frosting
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!
Low Carb Keto Chocolate Frosting Recipe
Sugar-Free Keto Chocolate Frosting Recipe
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 2 tablespoons
Entire recipe makes 2 1/2 cups.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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69 Comments
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!
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!
Vicki
0Great recipe! Added a little more sugar and cream for our taste. Will be my go to recipe for keto cakes. Thank you!
Angel
0Made 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?
Georgia
0Hello, do you have any suggestions on what to substitute the butter to make it dairy free? I had wondered about coconut oil…what are your thoughts?
I made this as per the recipe and found it needed more sweetener for our taste.
Wholesome Yum D
0Hi Georgia, Unfortunately, I don’t think coconut oil would work in this recipe.
Author101
0Instead of butter, can we use olive oil instead?
Wholesome Yum D
0Hi, No, that won’t work.
Judy
0I was eager to try this recipe as it looked really good. However, even though the taste was really good and creamy, I found the three sticks of butter was just a little too much for my taste. It truly did taste like chocolate butter with a little sweetener in it. Like many of the reviews, I think cream cheese and less butter would make it a lot better. I’ll try that next time.
Melissa
0Love it!!
Pam
0Phenomenal flavor, I had to use a different allulose because that’s what I had on hand, soo I needed to add more. Love it!!!
Jean Hancock
0The BEST chocolate frosting. Thank you for sharing!
Lynnita
0Can this recipe be halved? I am making mini cupcakes. Also, will it freeze well if the icing is left over?
Wholesome Yum D
0Hi Lynnita, Yes, you can cut the recipe in half and you can find the instructions on freezing in the post.
CH
0The recipe itself is lovely. I love all your recipes I have tried. I understand the more affs and stuff you have on your page, the more money you make. However, it really is hard to deal with the popups for other recipes, and ads, because it slows the page down, to where it’s practically impossible to get the recipe. Even the “jump to recipe” doesn’t work well. But 5 stars for the recipe itself.
Maya | Wholesome Yum
0Thank you for the feedback and I’m glad you like the recipe. Our ratings are reserved for the recipe itself. Ads support the costs of running a website and our team, but we do have Wholesome Yum Plus as an option for a completely ad-free experience and other perks.
Kelsey Stewart
0I just made this frosting, halving the recipe for cupcakes, and it tastes good but it’s a little bitter. I used the correct amounts, and I used Dutch processed cocoa powder… could that be why it’s bitter? I’m making this again in a few days for my son’s birthday, but I’ll use regular cocoa powder for that batch and hopefully, it’ll taste a bit sweeter
Wholesome Yum D
0Hi Kelsey, Yes your cocoa powder is likely what made your frosting bitter.
Tom
0Wasn’t sure whether to use unsalted butter. Since the recipe did not specify we used salted butter. Turned out way too salty!
Karen Thompson
0How long can I keep this frosting in the fridge?
Wholesome Yum D
0Hi Karen, There is a section in the article on how to store the frosting.
Amber
0Easy to make and goods BUT mine turned out crunchy like it had sand in it. Also cooling effect from the Swerve :/ any suggestions on a sweetener?
Wholesome Yum D
0Hi Amber, I suggest Besti Monkfruit Sweetener with Allulose.
D carter
0This icing tastes like pure butter. I kept adding cocoa and sugar to try to get it to get away from the pure butter taste but it was the worst icing I have ever made carter
Wholesome Yum M
0Hi D Carter, Sorry this recipe didn’t turn out as expected. This recipe does use butter as the main base for the recipe, so if you aren’t a fan of the flavor, then it may not be for you. It is versatile enough for you to add more cocoa powder and sweetener as needed. Maybe you would like this recipe for Keto Cream Cheese Frosting better?
Yulianna
0how much does this make?
Wholesome Yum M
0Hi Yulianna, This recipe makes 2 1/2 cups of frosting.
October
0I am young but my father is making it for me
Frances
0Absolutely perfect! Thank you for sharing!
Sara
0I tried this frosting on my ANS Performance keto brownies. My husband couldn’t stop eating them because of the frosting. It only took me 5-10 minutes to make ! Definitely going to be my go to frosting for now on.
ROBIN C SMITH
0Hi, When I make this with the Powdered Allulose it goes out “sandy” or “Grity” What am I doing wrong? It takes amazing but the sandy texture is not pleasant. Should I use the powdered Monkfruit instead? Thank you
Wholesome Yum M
0Hi Robin, Oh no! Allulose should not make gritty frosting. Try melting 2 tablespoons of the butter and dissolving the sweetener in it. Once it’s dissolved, incorporate the sweetener/butter mixture into the cold butter.
Meagan Cross
0I’d love to know if you can skip the cream? My daughter can have butter but not cream (Casein)
Wholesome Yum M
0Hi Meagan, Feel free to use coconut cream or almond milk in place of the heavy cream.
Sharon Desveaux
0Fantastic… I put some more cream in mine but the result was really nice… will do it again for sure… my little boy of 5 is already a big fan… Thanks for the recipe 🙂
Kaela Jade
0Hi there. First I’d like to say that I love your blog and always use your recipes to great success. They turn out delicious every time, I have not yet tried a recipe which wasn’t utterly delicious.
For this chocolate Icing, I halved the recipe and swapped out half the butter for cream cheese as I don’t typically like the buttery taste of buttercream. I whipped it for an extra few minutes as well and it tasted just like the whipped frosting u buy at the store. I lightly iced 37 mini cupcakes with this and it was a huge hit.
Thanks!
Jessica
0Ohh I might have to try that! I love cream cheese frostings!
Amrita
0same here, swapped half butter for cream cheese, and less chocolate as I used Hershey’s which can be quite bitter if used in excess. Kids loved it! I also think if I freeze them it will make lovely fat bombs or even home made chocolate! Thank you for this recipe.
Ashlee Alves
0Made this as a topping to an attempt at my hubby’s Birthday Cake…the cake was just ok but this icing recipe is ON POINT!!! Thank you for sharing, would do nothing different! My kids had no clue it wasn’t icing from a can at the store.
Michele Barker
0I made this frosting this evening to go along with a keto chocolate cake I made for my husband.
Someone else said it turned out a little bitter, as did mine. I added a few drops of liquid Stevia and it removed all bitterness. I also had to add one more tbsp of cream. I’m in the UK and double cream is much thicker than whipping cream, in the US.
This frosting is delicious! So smooth, creamy, and tastes sinfully decadent!
Lesley
0Can I freeze the chocolate frosting? I made way too much. Delicious cupcakes. Many thanks Lesley.
Wholesome Yum M
0Hi Lesley, Frosting can be frozen, but it will need to be re-whipped once thawed.
BR
0I did NOT like this. I don’t know if it was the sweetner (not sugar), or the large amount of cocoa that gave it the weird bitter taste. I ended up adding a brick of cream cheese, and a half cup of real sugar. It was still a bit bitter, but much better than it was. Not going to make this one again.
Wholesome Yum D
0Hi BR, Sorry this recipe didn’t meet your expectation. A number of things could have caused this bitter taste. Make sure your cocoa powder is not expired and I recommend using Dutch-processed cocoa powder, which is less better. Also, make sure to use Besti Powdered for your sweetener, which is sweet without any gritty texture and won’t cause any bitter aftertaste.
Pam
0I am making this chocolate cake and frosting tomorrow. I’ve worked with these ingredients before. Now to my question could I put some powdered peanut butter in the frosting also? I think the chocolate cake with chocolate peanut butter frosting would be awesome! I’ll probably try it as I’m sure I won’t get your answer in time. I’ll let you know how it goes.
Love your recipes.
Pam
Wholesome Yum M
0Hi Pam, I don’t see why that wouldn’t work. Sounds delicious! Please let us know how it turns out.
Donna
0Hi, Can you tell me please do the cup cakes need to be kept in the fridge once they have frosting on them? does it soften and melt if left out?
Thanks in advance
Wholesome Yum M
0Hi Donna, Unfrosted they can sit at room temperature. Frosted, they need to be stored in the fridge.
April Leger
0I made this frosting to top the chocolate cupcakes and I thought it was delicious – it had really good chocolate flavor. My husband thought it tasted a little “bitter”, so I may either cut back on the cocoa powder or add a little more sweetener next time. Overall, though, it was a hit!
Gerri
0Maya, why wouldn’t you use a powdered sweetener? The link to your sweetener is a crystallized version. BTW, I have purchased your sweeteners. They just arrived. Can’t wait to try them.
Maya | Wholesome Yum
0Hi Gerri, Thanks for catching that – it should be the powdered monk fruit allulose blend. I’m so excited for you to try Besti! Post a pic with #BestiSweets on Instagram or in our support group once you make something with them, so I can see. 🙂
Necol
0HI, I live in a small town and am trying to make this for someone for Valentines. We do not have the Monk Fruit Allulose anywhere and they are out of stock on line. Can you substitue the Monk Fruit Erythritol for the icing recipe? If not any other substitutes to keep it KETO?
Thank you for your help?
Maya | Wholesome Yum
0Hi Necol, Sorry about the confusion, this uses Besti powdered monk fruit allulose blend and it’s in stock here. 🙂 Hope you’ll give it a try. I don’t recommend a 2:1 powdered monk fruit from other brands, as that’s much too sweet.
Julie
0These are good, especially for 1 carb. Would use less cocoa both batter and frosting.
Lyn Berry
0This looks Amazing! Can’t wait to try it. One question though, I got a little confused after reading the comments. Does this recipe call for Powdered sweetener? If it’s not powdered, then I only have to wait for the butter to soften!! Lol!
Wholesome Yum M
0Hi Lyn, Yes, use powdered sweetener. Granulated sweetener will give you a very gritty frosting.
Mary Tsamasiros
0I just made these. The hardest part was waiting for the chocolate cupcakes to cool so that I could top them with this delicious chocolate frosting! I’ve already eaten one, and it was fantastic. Thank you for sharing this amazing recipe.
Holly
0Can i use powdered erythritol powder instead? Like the cream cheese frosting recipe of yours.
Wholesome Yum M
0Hi Holly, Yes, that will work fine in this recipe.
Terri Snidow
0What brand did you use for powered monk fruit/erythritol blend? Lakanto isn’t powered and swerve doesn’t have monk fruit.
Wholesome Yum M
0Hi Terri, We have our own line of sweeteners! Here is the powdered monk fruit allulose blend.
Alisa Fleming
0That’s so interesting that air bubbles form with the erythritol – I’ve never heard of that! Bubbles or not, it looks positively delicious!
Jenna
0I love making homemade frosting! This frosting would be perfect on anything and everything 🙂 Can’t wait to grab some powdered erythritol/monk fruit blend
Beth
0This is so easy and so flavorful! We loved it on top of the cupcakes! A win-win for sure!
Morgan Eisenberg
0Monk fruit is such a great sugar alternative. I’m not even keto, but I can’t wait to try this!
Erika
0This frosting is amazing and so easy to make.
Patty at Spoonabilities
0Ohhhh this frosting looks so creamy and delicious. And it’s sugar free! Yummy!