Rich, chocolate-y, and decadent, this keto chocolate frosting is everything it should be, minus the sugar! It’s pure chocolate perfection when swirled on your favorite keto cake.
My keto chocolate frosting is a mix between a chocolate ganache and a traditional buttercream, but made with a blend of dairy-free cream cheese and ghee. Perfectly sweetened with powdered monk fruit, this is a keto chocolate frosting that’s lactose-free, sugar-free, and guilt-free! No need for a special occasion, you can easily mix this frosting up in five minutes and enjoy!
why this is the BEST keto chocolate frosting recipe
Friends, today is my husband Ian’s 34th birthday and I’m thrilled to share this keto chocolate frosting AND a keto chocolate cake (in the works!) this week. It’s officially birthday season in my house, with Ian in July, our son’s in August, and our daughter’s in September. That means there’s an exciting amount of birthday cake (and frosting) in our very near future, and this keto chocolate frosting is perfect for special occasions as well as those must-have, weekday cakes.
This keto chocolate frosting recipe is amazing and here’s why:
- the base is made with a deliciously rich, dark chocolate ganache
- you can use regular cream cheese and butter if you’re okay with dairy, or make a lactose-free version with non-dairy cream cheese and ghee, OR go full vegan and swap in the ghee/butter for vegan butter
- it’s smooth and silky!
- you’ll have the perfect frosting in 5 minutes flat!
About the dairy… our household is a mix of dairy and non-dairy eaters, with some occasional “cheats.” I wanted to create a keto frosting recipe that works for any kind of eater, so here it is. Whether you want a simple, refined-sugar-free chocolate ganache buttercream or you’re looking for a basic vegan chocolate frosting, this recipe can be your go-to. A few easy swaps is all it takes to fit your needs!
the BEST keto chocolate frosting recipe
ingredients for keto chocolate frosting
Here’s what you’ll need for this keto chocolate frosting:
- stevia-sweetened dark chocolate chips (I like Lily’s brand which are also vegan)
- full-fat, canned coconut milk
- dairy-free cream cheese (I like Kite Hill which is almond-based), OR regular full-fat cream cheese
- powdered monk fruit sweetener blend
- ghee, butter, or vegan butter depending on your dietary needs
- vanilla extract
how to make keto chocolate frosting
You’ll need a standup or handheld mixer for this recipe. Keep in mind, if you’re using regular cream cheese, it will be easier to mix if it’s at room temperature (dairy-free cream cheese is already pretty soft so you don’t need to worry about it). The same goes for the butter and ghee– I recommend bringing it to room temperature first.
- Make the keto chocolate ganache. Heat the coconut milk in the microwave for about 30 seconds (or on the stove top, just until it simmers). You want it pretty hot but not boiling hot. Place the chocolate chips in a heat-proof bowl. Slowly pour the hot coconut milk over the chocolate chips and let it sit for a few seconds. Stir the mixture until all the chocolate is melted and it’s a smooth, thick, chocolate sauce.
- Turn the ganache into chocolate frosting. Add the cream cheese, powdered monk fruit sweetener, ghee, and vanilla to the ganache. Mix the frosting at a high speed until it’s light and fluffy. Taste and adjust, adding more sweetener if necessary (based on your preference).
- Frost! This keto chocolate frosting is ready to use! Frost away and enjoy.
- Keep the frosting at room temperature until you’re ready to use it. You can refrigerate it, but it’ll firm up quite a bit so make sure to bring it back to room temperature (and perhaps give it another 20-second mix) before you spread it.
- Taste as you go! The dark chocolate is nice and rich, so if you prefer a less-sweetened frosting, you’ll use a smaller amount of the powdered monk fruit sweetener. Alternately, if you prefer a sweeter frosting, mix in additional tablespoons of the sweetener until it’s at the sweetness level you like.
- I really recommend using powdered monk fruit sweetener. Sometimes, I make my own powdered sweetener by blitzing granulated monk fruit in the blender for a minute or running it through a clean coffee grinder, but when it comes to frosting, you really want the sweetener to be ultra-fine so store-bought is best. The second best option is powdered erythritol, but it has more of a “cooling” aftertaste.
how to use keto chocolate frosting
This keto chocolate frosting recipe gives you a soft, spreadable chocolate frosting that holds its shape. I’m not a very experienced cake decorator and I haven’t used it in piping bags yet, but given its consistency, it should work perfectly!
I’ll be sharing an ultimate keto chocolate cake recipe this week (so watch for that!) but in the meantime, here are a few other ways you can use this frosting:
- Spread it over this chocolate almond pound cake
- Whip up this blood orange almond cake if you’re a fan of the chocolate-orange combo
- Sandwich it in between two peanut butter cookies for the ultimate keto peanut butter cookie sandwich
you might also love…
- These keto dark chocolate almond butter cups! You won’t believe how easy they are to make at home.
- Coconut chocolate chip tahini cookies are divine. And low-carb!
- This low-carb strawberry rhubarb jam is my summer go-to recipe and one of the best ways to enjoy summer fruits!
- 1 cup stevia-sweetened dark chocolate chips (or 8 ounces of dark chocolate bar, chopped small)
- 1/2 cup full-fat coconut milk (canned)
- 3/4 cup dairy-free cream cheese (I like Kite Hill)
- 4-8 tablespoons powdered monk fruit sweetener (like Lakanto)
- 2 tablespoons ghee, at room temperature
- 1/2 teaspoon vanilla extract
- Place the dark chocolate chips in a large mixing bowl (or the bowl of your standup mixer). Heat the coconut milk in the microwave for about 30-40 seconds, or on the stovetop just until it simmers. You want it hot but not boiling.
- Pour the coconut milk over the chocolate chips and let them sit for about 30 seconds. Use a small spatula or wire whisk to mix the hot milk into the chocolate chips until all of the chocolate has melted and the mixture turns into a smooth chocolate ganache.
- Add the cream cheese, powdered monk fruit sweetener (I recommend starting with 4 tablespoons and adding more as needed), vanilla, and the ghee (see notes for full dairy and vegan versions). With the mixer on high, beat the frosting until all of the ingredients are combined and it's light and fluffy (about 2 minutes).
- Taste and adjust, stirring in additional tablespoons of the powdered monk fruit until it's to your desired sweetness.
- Keep the keto chocolate frosting at room temperature until you're ready to use it.
Since this recipe uses ghee, it's lactose (and casein) free, but it's not considered to be dairy-free since ghee is simply clarified butter. For a full dairy-free and vegan version, here are the swaps you can make:
Vegan/ dairy-free version
- substitute the ghee for vegan butter of choice (at room temperature)
And if you'd like to make a full dairy keto chocolate frosting, use these substitutions:
- substitute the dairy-free cream cheese for regular, full-fat cream cheese (at room temperature)
- substitute the ghee for grass-fed butter (at room temperature)
- substitute the coconut milk for heavy cream
If you refrigerate this frosting, it will firm up quite a bit. Bring it back to room temperature and mix it for about 20 seconds to make it softer and more spreadable.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gCholesterol: 0mgSodium: 41mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 1gProtein: 2g
This nutritional information is approximate and is provided for convenience as a courtesy.