This delicious low-carb keto chocolate frosting is rich, creamy, and perfect for topping cakes, cupcakes, or even brownies. It’s smooth, fluffy, and completely sugar-free, making it a guilt-free treat! With just five simple ingredients, you can whip it up in minutes using basic pantry staples. Perfect for any occasion, this frosting is both easy and indulgent!
Ingredients Needed
- 170g (1 1/2 cups) unsalted butter, softened
- 50g (1/2 cup + 2 tbsp) Dutch-processed cocoa powder
- 60g (1/2 cup) Powdered Monk Fruit Allulose Blend
- 1 tsp vanilla extract
- 15ml (1 tbsp) heavy cream
How To Make Low Carb Keto Chocolate Frosting
- Beat the butter: In a mixing bowl, beat the softened butter with a hand mixer for about 1 minute until light and fluffy.
- Incorporate dry ingredients: Add the cocoa powder, powdered sweetener, and vanilla extract. Start mixing on low speed, then increase to high once incorporated. Beat for 30 seconds until smooth.
- Add the cream: Pour in the heavy cream and beat on low, then increase to high speed for another 30 seconds until the frosting is smooth and fluffy. Adjust with more cream if needed for a thinner consistency.
Recipe Tips
- Use softened butter: Make sure your butter is soft but not melted. This helps create a smooth and creamy frosting without lumps.
- Sift the cocoa powder: Dutch-processed cocoa can sometimes be clumpy. Sifting it before mixing prevents dry spots in the frosting.
- Start mixing on low speed: To avoid a powdery mess, mix the cocoa powder and sweetener on low speed first, then increase to high.
- Adjust the consistency: If the frosting is too thick, add a little more heavy cream, 1 teaspoon at a time, until it reaches your desired texture.
- Chill before piping: For the best texture, let the frosting rest in the fridge for 10–15 minutes before piping or spreading.
How To Store Leftovers?
- Refrigerate: Let the frosting sit at room temperature for about 10 minutes before storing. Transfer it to an airtight container and refrigerate for up to 1 week. Before using, let it soften at room temperature and mix again to restore its creamy texture.
- Freeze: Place the frosting in a sealed container or freezer bag and freeze for up to 3 months. When ready to use, thaw in the fridge overnight, then let it sit at room temperature for 10–15 minutes. Rewhip with a hand mixer to make it fluffy again.
Nutrition Facts
Serving Size: 1 serving (based on 20 servings total)
- Calories: 131
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 38mg
- Sodium: 1mg
- Potassium: 22mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
Check out More Recipes:
Low Carb Keto Chocolate Frosting Recipe (Sugar-Free)
Description
This delicious low-carb keto chocolate frosting is rich, creamy, and perfect for topping cakes, cupcakes, or even brownies. It’s smooth, fluffy, and completely sugar-free, making it a guilt-free treat! With just five simple ingredients, you can whip it up in minutes using basic pantry staples. Perfect for any occasion, this frosting is both easy and indulgent!
Ingredients
Instructions
- Beat the butter: In a mixing bowl, beat the softened butter with a hand mixer for about 1 minute until light and fluffy.
- Incorporate dry ingredients: Add the cocoa powder, powdered sweetener, and vanilla extract. Start mixing on low speed, then increase to high once incorporated. Beat for 30 seconds until smooth.
- Add the cream: Pour in the heavy cream and beat on low, then increase to high speed for another 30 seconds until the frosting is smooth and fluffy. Adjust with more cream if needed for a thinner consistency.
Notes
- Use softened butter: Make sure your butter is soft but not melted. This helps create a smooth and creamy frosting without lumps.
- Sift the cocoa powder: Dutch-processed cocoa can sometimes be clumpy. Sifting it before mixing prevents dry spots in the frosting.
- Start mixing on low speed: To avoid a powdery mess, mix the cocoa powder and sweetener on low speed first, then increase to high.
- Adjust the consistency: If the frosting is too thick, add a little more heavy cream, 1 teaspoon at a time, until it reaches your desired texture.
- Chill before piping: For the best texture, let the frosting rest in the fridge for 10–15 minutes before piping or spreading.
Low Carb Keto Chocolate Frosting Recipe (Sugar-Free)
