Once you try this Keto Chocolate Frosting, you’ll be adding it to any and all your desserts! Decadent, delicious, perfectly chocolaty, and sugar-free!
I love everything sweet. In fact, I’m almost ashamed to admit that a while ago, it was as though I was addicted to sugar. The sweet stuff went into everything, from my morning coffee (and it wasn’t just a teaspoon!) to my savory sauces (hey, I needed to balance out those flavors). At work, my breaks would find me mingling with the vending machine, debating whether I should go for the Snickers or the Jelly Beans. The madness had to stop. So I decided to wean myself off sugar for a while. I wasn’t about to swear it off completely, but I had to retrain my taste buds.
For three months, I went on a sugar-free diet. If I made a dessert as a special treat, I would replace the sugar. Thank goodness following a sugar-free diet doesn’t mean punishment! This recipe for keto chocolate frosting swaps regular refined sugar for Swerve sugar-free confectioners’ sugar, and the difference in taste is virtually unnoticeable.
When I frost my baked goods, I like to make sure the frosting is perfectly sweet, decadent, rich, and unbelievably smooth, which is most DEFINITELY the case with today’s keto-friendly chocolate frosting. Decorate your favorite sugar-free cakes and cookies, or spread it over keto-friendly toast for a mid-afternoon snack. In fact, it might never make its way onto the top of your Keto Chocolate Cake, because you will just be eating it with a spoon.
Is Keto Chocolate Frosting Healthy?
If you’re looking for a dessert that is low-carb and aligns with the keto diet, this frosting is a great choice! Like most (but not all) icing recipes, this keto-friendly chocolate frosting uses butter, which is high in fat and has very few carbohydrates.
While it may not be the healthiest—and it should definitely be enjoyed in moderation—for those on the keto diet who want a treat, this recipe will hit the spot!
If you want to make the recipe vegan/lactose-free, simply replace the butter with a plant-based variety.
The key ingredient: butter!
While no one wants to admit to their love of butter, aside from the cocoa powder, it’s probably the most crucial ingredient in this whole recipe. It truly brings all the ingredients together! If you’re encountering issues with your recipe, it’s probably down to the butter, so follow my tips below to find out the cause of the issue.
If your frosting looks like it’s separating, the fat from the butter and liquid (almond milk or cream) might not be emulsifying properly. To fix this, make sure the butter is softened to room temperature, as cold butter won’t blend smoothly. Add the almond milk or heavy cream gradually, beating as you go to prevent curdling, and continue mixing at a higher speed until it comes together.
If the frosting is too grainy, this may be due to the erythritol sweetener and butter not blending fully together. Sugar-free sweeteners can sometimes give a grainy texture if not fully dissolved, so to fix this, make sure the butter is properly softened to room temperature to help the sweetener dissolve more easily. You can also sift the Swerve confectioners sugar and cocoa powder to remove any lumps before mixing. For a smoother texture, beat the frosting for a longer time, allowing the sweetener to break down and incorporate fully.
How to Make Ahead and Store
This frosting stores well and will last up to 2 weeks if stored in an airtight container in the fridge. I recommend using a rubber spatula to scoop the frosting into the container. When you’re ready to use the frosting, let it sit on the counter until it reaches room temperature. This will soften it slightly, so it isn’t too thick. Next, you’ll want to stir it with a spoon or spatula to fluff it up and achieve the right consistency before serving.
You can also freeze this icing by storing it in an airtight container in the freezer for up to 2 months. The chocolate frosting may lose some of its airy texture, but it will still taste delicious.
Serving Suggestions
What CAN’T you put this chocolate frosting on? My ultimate guilty pleasure? These Healthy Greek Yogurt Brownies with a hearty dollop of chocolate frosting on top.
During the summer months, I like to serve my kids these Grilled Peaches with a small portion of frosting straight from the refrigerator, so it’s a little firmer and colder.
To make these Chocolate Chip Muffins With Cream Cheese Filling a bit more decadent, I like to add a bit of frosting to the tops. And instead of the filling in these Cheesecake-Stuffed Strawberries, stuff the strawberries with a bit of keto frosting!
Whenever a big birthday is coming up, I can never resist frosting this Almond Flour Chocolate Cake with my keto chocolate frosting, especially as the almond milk in the frosting complements the rest of the cake.
Recipe
Ingredients
- 1 cup butter softened to room temperature
- 1 1/4 cups Swerve confectioners' sugar
- 1/2 cup cocoa powder
- 3 to 4 tablespoons almond milk (heavy cream works, too)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, beat the butter with an electric hand mixer until fluffy, about 2 minutes.
- Add all the remaining ingredients and beat until the color lightens and the icing is fluffy, about 3 to 4 minutes. Add more liquid if the frosting is too thick.
- Chill for 10 minutes in the refrigerator before using to decorate your favorite sugar-free desserts!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Hi! Could I sub the butter for fat free Greek yogurt or canned pumpkin?
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!
After frosting cake with the kero icing,, can it be stored on the counter, or must it be refrigerated?
I recommend storing it in the fridge. Butter-based icings like this one should always be refrigerated. Enjoy!
After frosting cake with the kero icing,, can it be stored on the counter, or must it be refrigerated?
I recommend storing in the fridge. Enjoy!
Hi, can I use vegan butter? Thanks, I’m ready to try.
Hi Kay, I haven’t tried but I think it should work. Let me know when you try I am curious about the texture!