Complete your low carb cake with a delicious chocolate icing. They’ll never know this chocolate buttercream frosting is low carb and sugar free!
I’ve decided to start posting my frosting recipes separately. In the past, I’ve just included them in the recipe that they were used for. But, it’s a bit difficult to find them that way.
So, here’s my recipe for low carb sugar free chocolate buttercream frosting. It’s based on a recipe that I used for a chocolate peanut flour cake.
To get an authentic frosting, you really need to use a bulk low carb sweetener in powdered form. I like to use either Swerve Confectioners or Sukrin Melis. I’ve also powdered a regular granular sweetener like Natvia in the past with good results.
Frosting isn’t essential and a lot of people who eat low carb choose to eat cakes without it. However, I find that the icing really dresses things up and is expected when sharing cake or cupcakes with others. And, it’s a great way to convince others that you really can have your cake and eat it too!
It’s super easy to whip up a batch of frosting. You just need to have an electric mixer. I like to use a stand mixer, but a handheld one works well too. You’ll just want to be able to whip air into the frosting to make it fluffy.
With this chocolate buttercream frosting recipe, you should have enough to frost a standard two layer 9 inch cake or 24 cupcakes. I used the frosting to top off a 9×13-inch cake and ended up with a thick layer of icing. My three year old daughter happily licked the beaters after I was done whipping it up.
My next post will contain the chocolate cake recipe I used. It’s a cake I’ve made many times, but recently started baking in a larger baking pan.
You may want to make extra frosting if you are decorating with piped edges or piping it onto cupcakes. For me, it’s plenty of icing to top of the standard size cake.
There is a slight cooling effect coming from the erythritol. The chocolate flavor helps hide it. I’ve been able to lessen the cooling of the erythritol by using cream cheese. Mascarpone cheese is similar so it might work too.
Overall, this is a terrific low carb chocolate buttercream frosting for any cake. It could easily pass as a real sugar frosting. It’s a moist low carb gluten free chocolate cake made with coconut flour.
For those who don’t want a lot of leftovers, a single layer 8×8-inch or 9-inch round cake could be made. For these smaller sizes, you’d just have to half the amounts used to make the frosting.
Need a cake recipe to go with the frosting? You could try it with my low carb yellow cake recipe or my chocolate cupcakes.
Chocolate Buttercream Frosting
- 1 cup butter softened, 2 sticks
- 1 cup powdered low carb sweetener or Sukrin Melis
- 2/3 cup unsweetened cocoa powder
- 1/4 cup unsweetened almond or coconut milk adjust as needed
- 2 teaspoons vanilla extract
- 1 teaspoon stevia glycerite stevia or monk fruit powder can also be used
Cream butter with electric mixer.
Add powdered sweetener and cocoa powder, mix until combined.
Slowly add unsweetened milk while beating until incorporated.
Blend in vanilla and stevia until desired consistency is reached.
10 grams erythritol per serving