Rich and dark with a fudgy body that pipes clean and holds a swirl. I have made a lot of keto frostings over the years, and what I keep coming back to is this one because it uses both cocoa powder and melted sugar-free chocolate chips instead of picking one: cocoa gives the deep, dark backbone and the melted chips round it out with richness. I tested it both ways and the single-source versions never had the same depth. Frosts a full layer cake. 0.7g net carbs per serving.
I've made a lot of keto frostings over the years, and this chocolate buttercream is the one I keep coming back to. The secret is using both cocoa powder and melted sugar-free chocolate chips instead of picking one or the other. Cocoa gives you that deep, dark chocolate backbone, and the melted chips round it out with richness and body. I tested it both ways early on, and the single-source version always tasted flat by comparison.
The base is simple: softened butter whipped until it's light and fluffy, then Swerve confectioners, cocoa powder, melted chocolate chips, heavy cream, salt, and vanilla. I use heavy whipping cream instead of almond or coconut milk because it gives the frosting a silky texture that pipes cleanly. Plant milks thin it out unpredictably, and I got tired of trying to rescue batches that wouldn't hold shape.
This makes enough to generously frost a two-layer 9-inch cake or about 24 cupcakes. I usually have a little left over, which goes straight into the fridge for the next batch of keto cupcakes or as a topping for a birthday mug cake. It's also the frosting I use for my keto chocolate trifle when I want something layered and impressive without spending all afternoon in the kitchen.
One thing I want to mention: the sweetener matters here. I specifically call for Swerve confectioners (the powdered version) because granular erythritol stays gritty in frosting no matter how long you beat it. I learned that the hard way years ago and wasted an entire batch. If you're using a different low carb sweetener, make sure it's a powdered or confectioners-style variety.
A reader named Chris actually forgot to add the sweetener entirely and still thought it tasted good. He added some later and agreed it's better with it, but the chocolate quality carries this recipe on its own. That's the benefit of the double-chocolate approach. You're not relying on sweetener to do all the heavy lifting.
If you love chocolate desserts, this frosting pairs with just about everything. I've used it on keto chocolate mousse as a piped topping, spread it between cookie layers, and even eaten it straight from the bowl with zero regrets. It keeps in the fridge for up to a week, and you can freeze it for up to three months.
I pipe it straight onto keto vanilla cupcakes with an open star tip.
Which Chocolate to Use
Check that your cocoa powder says 100% unsweetened. Some cocoa powders have sugar added, so skip those. Sift it before it goes in so you do not get lumps in the frosting.
For the melted chocolate I use ChocZero sugar free chips. If you cannot find keto chocolate chips, 100% unsweetened baking chocolate like Baker’s works too.
Sugar free sprinkles on top turn these into birthday cupcakes.
How to make chocolate buttercream frosting
The most important step is beating the butter long enough. I go a full 2-3 minutes with my electric mixer until it's pale and fluffy. If you rush this, the frosting ends up dense instead of light. Room temperature butter is non-negotiable here.
Once the butter is whipped, add everything else and keep beating until it's smooth. If the consistency is too thick to spread, add another tablespoon of heavy cream. If it's too thin (this happens if your butter was too warm), pop the bowl in the fridge for 10 minutes and re-whip. I've done both fixes more times than I can count.
For piping, this frosting holds up well with a standard open star tip. I use it on my keto mug brownie when I want something a little fancier than a spoonful on top. The low carb sweetener dissolves completely as long as you're using a confectioners-style variety, so you get a clean, smooth pipe every time.
The Best Keto Chocolate Buttercream Frosting Ingredients
Step by Step Instructions
1
Cream the butter
In a medium sized bowl, beat butter until light and fluffy using an electric mixer (about 2-3 minutes).
2
Make it chocolate
Add in remaining ingredients and continue to whip until creamy and smooth.
Nutrition
Calories
167
Fat
17.8g
Protein
0g
Total carbs
2.6g
Net carbs
0.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I freeze this frosting?
I freeze leftover frosting all the time. Scoop it into an airtight container, press plastic wrap directly onto the surface, and it keeps for up to three months. When I'm ready to use it, I let it come to room temperature on the counter (about an hour), then re-whip it with my mixer for 30 seconds. It comes right back to life.
How much frosting does this recipe make?
I get enough to generously frost a two-layer 9-inch cake or pipe about 24 cupcakes. If I'm doing a single layer sheet cake, I have plenty left over, which I just stash in the fridge for later.
How do I thin or thicken the frosting to the right consistency?
I adjust with heavy cream. If it's too stiff to spread, I add one tablespoon at a time and beat until it loosens up. If it got too runny (usually because my butter was too warm), I refrigerate the bowl for 10 minutes and re-whip. I've rescued plenty of batches both ways.
Can I use less sweetener?
My reader Chris actually forgot to add the sweetener entirely and still liked it. He went back and added some and agreed it's better with it, but the double-chocolate base holds up on its own. I'd start with half the amount and taste as you go. The cocoa and melted chips do a lot of the work.
Can I make this frosting ahead of time?
I make it a day or two ahead regularly. Store it in an airtight container in the fridge for up to a week. Before using, let it sit at room temperature for about 30 minutes, then re-whip with your mixer until it's fluffy again. It spreads and pipes just as well the second time around.
Can I use almond or coconut milk instead of heavy cream?
I've tried both, and the texture just isn't the same. Almond milk makes the frosting too thin, and coconut milk can add a flavor that competes with the chocolate. Heavy cream is what gives this frosting its silky, pipeable body. If dairy is an issue, I'd try a vegan butter substitute before swapping the cream.
What sweetener works best for this keto frosting?
I use Swerve confectioners because it dissolves completely and never leaves a gritty texture. Granular erythritol is a disaster in frosting. I wasted a whole batch early on before I figured that out. If you're using a different brand, just make sure it's a powdered or confectioners-style sweetener. Allulose also works well but makes the frosting slightly softer, so keep that in mind if you plan to pipe it onto something like keto no bake cookies.
What can I put this frosting on?
I've used it on everything. Layer cakes, cupcakes, mug brownies, even as a dip for strawberries. It works as a filling between layers of keto peanut butter pie crust or spread over a keto pie crust for a quick chocolate tart. If it's a dessert, this frosting probably belongs on it.
How to make chocolate buttercream without heavy cream?
I swap the 3 tablespoons of heavy cream for the same amount of full-fat coconut cream. It whips up thick, pipes clean, and the double chocolate base keeps any coconut flavor from coming through. Skip almond milk. It thins the frosting too much to hold a piped shape.
Made this frosting this afternoon. Handles beautifully…looks pretty..but I didn’t like the taste. Far too bitter for me.
I usually use Swerve as a sweetener but my small town didn’t have it so I used Stevie. That may be my mistake.
All in all.. I would try this recipe again because of the ease of handling.
It’s right, and I’ve checked it more than once. There’s almost nothing in here but butter, cocoa, and a little melted chocolate, and the Swerve doesn’t count toward net carbs.
The texture once the melted chips come together with the cocoa is thicker than I expected from a homemade frosting. My son stopped at one cupcake and called it ‘too rich.’ Still not sure if that was a complaint.
Makes sense it piped clean. Coconut cream has enough fat to hold the structure, and there’s enough chocolate in this base that the coconut won’t come through. Filing that away for dairy-free.
Added a teaspoon of espresso powder with the cocoa and it deepened everything without tasting like coffee. Piped it on a birthday cake and my sister kept asking what the ‘extra thing’ was. Keeping that trick.
Espresso powder with cocoa is legit. Doesn’t read as coffee, just makes the chocolate deeper. The double-chocolate base here (cocoa plus the melted chips) already has a lot going on, so your sister probably couldn’t pin it down.
Browned the butter first, let it cool back to room temperature, then beat it like normal. The nutty depth underneath the cocoa and melted chocolate is something I wasn’t expecting at all. One thing worth flagging: the butter needs to be fully cooled and slightly firm before you whip it or it just won’t come together properly, so don’t rush that step.
Nutty base underneath both chocolates sounds really good. That cooling tip holds for regular softened butter too. Mine won’t whip properly if it’s been out too long.
This is genuinely the best keto chocolate buttercream I’ve made, and I don’t say that lightly. The double chocolate approach (cocoa powder plus melted chips) is what separates it from the watery versions I’ve tried before. My one note: if you’re sensitive to the cooling finish from Swerve, add an extra pinch of salt. It brings the chocolate forward and rounds out that aftertaste completely. Still piped beautifully on my layer cake.
The salt thing is legit. I already have 1/4 teaspoon in the recipe but a pinch on top works differently than what’s mixed in. Pulls the chocolate forward instead of just balancing it.
Never made buttercream from scratch before and the double-chocolate thing (cocoa powder AND melted chips together) felt like overkill, but I went with it. The texture after whipping was so much smoother than anything from a tub. I piped it onto a birthday cake and it actually held its shape, which I wasn’t expecting as someone who doesn’t really bake. Trying it on cupcakes next.
Yeah the two-chocolate thing looks like overkill on paper. Cocoa alone goes flat. Cupcakes will actually be easier, less surface to cover and the swirl is more forgiving than icing a full cake.
I’ve tried a bunch of keto chocolate frostings and they always end up tasting like straight cocoa powder. The cocoa + melted chips combo was what I was missing. Held its shape when piped, tasted like the real thing.
Espresso powder trick actually works. Makes the chocolate louder without any coffee bleeding through. Going to try it in my next batch, especially with the melted chips already in there.
If your Swerve is coming out grainy, try warming the heavy cream first and dissolving the sweetener in it before adding to the butter. Night and day difference. I also went heavier on the melted Lily’s chips and lighter on the cocoa and it piped way cleaner.
Hadn’t thought to warm the cream and dissolve the Swerve before adding it. That’s going in my notes. Less cocoa for piping makes sense too, the powder adds drag.
This was really easy and tastes great. I actually forgot to add the sweetener to begin with and still thought it tasted good! I added some and admit it is better with, but if you don’t have a particularly sweet tooth you could get away with less sweetener. Will definitely make this again, thanks for the recipe!
You’re actually in the FAQ now because of this. The double-chocolate base (cocoa powder plus melted chips) holds up better without sweetener than most frostings would.
