Get ready to satisfy your sweet tooth with this guilt-free Keto Chocolate Frosting. Rich and decadent, this keto-friendly frosting is the perfect topping for fruit, low-carb baked treats — or if you just need a spoonful of something sweet.
Any diet that requires you to give up chocolate is a no-go in this house. Thankfully, there are easy and creative ways to satisfy a chocolate craving while on keto. For instance, all you need to whip up rich, velvety, but keto-friendly chocolate buttercream frosting are 10 minutes, a stand mixer, and a few ingredients.
Why You’ll Love Keto Chocolate Frosting
- This keto buttercream frosting recipe is quick and easy to make and can be used on everything from cakes to cookies, to fruits.
- Keto Chocolate Frosting only calls for five ingredients that most keto-friendly kitchens will already have on hand.
- Keto buttercream chocolate frosting is a fun, guilt-free way of satisfying a sweet tooth without sacrificing your macro count.
- This combination of ingredients creates a rich flavor that’s just as rich and velvety as traditional chocolate buttercream frosting.
Can I Really Eat Chocolate Frosting on Keto?
Being able to eat chocolate frosting while on keto sounds like a dream. In the case of this recipe, though, your dreams have come true.
The base ingredients for this frosting, butter and cream cheese, are both incredibly keto-friendly thanks to the fact they’re high in fat but low in carbs. Since avoiding sugar and carbs are the key to following a keto diet, I’ve also swapped out real powdered sugar for a low-carb sweetener that has 0 net carbs.
Plus, cocoa powder is already naturally low in carbs, so it’s an easy way to add rich, chocolate flavor without throwing off your macro count.
Ingredients
- 4 oz butter, softened
- 4 oz cream cheese, softened
- 2.5 tbsp powdered sweetener (I use Sukrin USA Icing Sugar)
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
Tips For Making the Perfect Keto Chocolate Frosting
Buttercream frosting should be smooth, creamy, light, and fluffy. To make sure your frosting comes out perfect every time, there are a few key steps you can follow.
For starters, soften your butter and cream cheese before you begin mixing in your other ingredients. This will help make sure the sugar and butter are evenly blended. Sifting in your sweetener and cocoa powder is another step you can take to help avoid clumps.
Don’t skimp on mixing time or speed with this keto buttercream frosting recipe. Whip on high for a maximum of 5 minutes, or until you have your desired texture.
What Desserts Can I Use Keto Chocolate Frosting With?
Just because you’re following a keto diet doesn’t mean you have to skip dessert. This Keto Chocolate Frosting, for instance, pairs well with Chocolate Cupcakes or Classic Yellow Cake, which are also keto-friendly.
You can even add keto chocolate frosting to Fudgy Keto Brownies if you’re really ravenous for chocolate.
If you’d rather indulge in a different kind of sweet, either frosting or hollowing out and filling strawberries with chocolate frosting are other great (and healthy!) dessert options. Just be sure to enjoy in moderation.
How to Store
The way you store your chocolate frosting helps determine how long it stays fresh to use. Whether you’re freezing your frosting or putting it in the fridge for later, you should always store it in an airtight container. This will ensure your frosting doesn’t pick up other tastes and smells that may be floating around your fridge.
Since this recipe calls for cream cheese, you should use your keto buttercream frosting within 3 days.
You can freeze keto chocolate frosting, but you should be aware that the texture and taste can change. When you want to use your frosting, let it thaw overnight. After it reaches room temperature, whip the frosting briefly to help bring back its original texture. If the consistency still seems off after the frosting’s been whipped, try adding a little extra powdered sweetener and whip again.
Keto Chocolate Frosting should be used within 3 weeks of freezing.
Keto Chocolate Frosting
Ingredients
- 4 oz butter softened
- 4 oz cream cheese softened
- 2.5 tbsp powdered sweetener I use Sukrin USA Icing Sugar
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
Instructions
- Use a mixer to beat cream cheese, vanilla extract, and butter together until light and fluffy.
- Turn speed to low and slowly add the powdered sweetener and cocoa powder. Mix until well combined.
- Store in an airtight container up to 1 week in the refrigerator.