Sugar Free Low Carb Chocolate Frosting

This Sugar-Free Low Carb Chocolate Frosting can compete with any whipped cream sugary frosting around and win hands down!


Creating a sugar-free low carb chocolate frosting is no easy feat. This recipe may be without sugar and low in carbs, but texture and flavor is not sacrificed! It’s still an indulgent recipe and certainly has fat in it so don’t be dismayed, it’s not a low calorie treat. BUT when you need a frosting for a special occasion this one will truly meet your expectations. You can serve this to anyone and they’ll not realize it’s without white refined sugar.


  • A basic whipped cream chocolate frosting includes heavy cream and some already sweetened chocolate.
  • A basic butter cream frosting includes 2-3 sticks of butter and confectioner sugar. So I kind of combined the two and came up with this.I reduced the heavy cream, changed the chocolate, added some healthy coconut oil, but I still wanted to use some butter because I like the texture as opposed to just coconut oil.
  • You could certainly try removing the butter and using all coconut oil if you like. But since I made this 3 times before I got just the right taste and texture, I’m not changing it now. I’m super pleased with how well everyone liked it on top of some new cupcakes I will be sharing next week. WIN!

3.3 from 4 reviews
Sugar Free Low Carb Chocolate Frosting
Nutrition Information
  • Serves: 10
  • Serving size: 2 tablespoons
  • Calories: 130
  • Fat: 14g
  • Saturated fat: 10g
  • Carbohydrates: 2g
  • Sugar: 0g
  • Sodium: 4mg
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 17mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
A Creamy Chocolate frosting that's low carb, sugar free and gluten free! Doesn't get any better than that!
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 2 ounces unsweetened chocolate
  • 1/4 cup coconut oil
  • 1 tablespoon cocoa powder, unsweetened
  • 1 teaspoon liquid Chocolate stevia
  • 1/4 cup softened butter
  1. In a stand mixer add whipping cream and vanilla extract.
  2. Beat on medium high speed until thickened. Set aside.
  3. In a microwaveable bowl melt chocolate and coconut oil together for 1 minute, stir and continue to melt in 1 minute intervals until fully melted.
  4. Whisk cocoa powder and chocolate stevia into melted chocolate.
  5. Stir softened butter into chocolate mixture.
  6. Add chocolate mixture to whipped cream and blend until incorporated.
  7. Refrigerate until set, about an hour.
  8. Makes 1 1/4 cups.
Weight Watcher's Points+: 4*



  1. Nancy says

    Your website is awesome! So professional and so easy to find the recipe I’m looking for. Great job! And I love your recipes! Yummmmmm!

  2. Aimee says

    Do you think it would still work without the chocolate stevia? I don’t have any & I need a good chocolate frosting in a pinch! I have the granulated stevia (measures cup for cup like sugar) stuff.

    • Brenda says

      I’m not sure the granulated will provide that smooth consistency since it really won’t dissolve, but you could certainly just try it out and let me know!

      • Cyndee says

        When I’ve used Stevia in recipes that call for smoothness, I dissolve it in about a teaspoon of water first, then add it.

  3. Lacy says

    I’m sorry I wasted the money on the ingredients for this recipe. It was disgusting and bitter. I wouldn’t even feed it to my worst enemy.

    • Brenda says

      I’m sorry that you feel that way. I’ve never had an issue with bitterness using the chocolate stevia brand I’ve linked in my post. The bitterness either due to the type of stevia you used or is due to the fact you probably would have liked more sweetener so adding more would have resolved the bitterness and provided the sweetness you prefer. Which brand of stevia did you use?

  4. Beverly says

    Lacy, you are very rude. Everyone is entitled to their opinion…..but really???? Did you have to be so hateful the way you went about it?

  5. George says

    Sounds good. I might give it a try sometime. The wife knows how I like turning the kitchen into a natural disaster area, lol. I love cooking and making things at home.

  6. Heather says

    I just made a completely dairy free version of this, using all coconut oil. I also used Enjoy Life chocolate chips, because that was what I had on hand, and I added a small amount of honey (1.25 t). The carb count per serving is only slightly higher (about 4 g, instead of 2), and it’s pretty good! Once the frosting has set, I’ll try some on one of your chocolate zucchini cupcakes, which I baked earlier today.

    • Heather says

      I forgot to add that instead of the whipping cream, I used coconut cream concentrate from Trader Joes. The rest was coconut oil, though.

      • Heather says

        For some reason, my frosting ended up becoming too hard, after sitting in my refrigerator for awhile. It is the consistency of coconut butter. Any ideas? Should I maybe add a small amount of dairy free milk next time?

  7. rinnie says

    My husband is diabetic and I’m making him a sugar free cake. I saw your recipe for sugar free frosting and was really excited about it. I followed the directions EXACTLY and I must say, the result is very disappointing. It is incredibly bitter. I actually had to brush my teeth because I couldn’t get the taste to go away. I tried adding more chocolate stevia (as you suggested in an earlier comment) but it didn’t improve the bitterness and just gave it a funny kind of “alcohol” kind of taste. As a last resort I added some splenda with no success. I’m thinking about trying something NOT including the chocolate…maybe that will help (no chocolate stevia, either. I’m considering adding plain or lemon). Maybe others had more success with this recipe…or perhaps they like bitter tasting icing. I personally wouldn’t recommend this recipe to anyone. I’m actually confused as to why you posted it. I’m not trying to be negative…I just don’t want someone else to have the experience I did.

    • Brenda says

      I posted this because there has never been any bitter taste when I make this. Perhaps it is the brand of stevia you used. You might have better luck trying erythritol in your frosting as opposed to stevia.

  8. Leigh says

    Hi everyone, I’m not new to the sugar free lifestyle but have only started trying to bake carb free and sugar free very recently and am loving this website! I heard something that may or may not assist with the bitter taste that some are experiencing, I’ve been told that Stevia can sometimes create a bitter taste and that Xylitol is better tasting? This is of course someone’s opinion but thought it might be helpful.

  9. Justin says

    Just getting into baking much less baking with gluten free and sugar free stuff. I blended the stevia, coconut oil the chocolate the cocoa and the butter… When I added it to the heavy whipping cream it looked amazing for 30 seconds… And all of the sudden I looked down an it looks like all of the oil separated… What did I do wrong?

  10. Shanna says

    I made this tonite for the first time, and I think it tastes just like the real deal! Thanks for posting!

  11. says

    I just used the cocoa powder, heavy wh crm, stevia and a pinch of salt…i’m happy!!
    You could make powdered Xylitol to add if you’re not used to stevia.
    I’m gonna try it with lemon next!!!

  12. Lori says

    I can’t find chocolate stevia anywhere and need it now so I can’t order it. What can I use instead? I need a sugar free chocolate frosting.

    • Brenda says

      Well it just gives it more chocolate flavor. I would think you could just use vanilla liquid stevia or something else you ahve on hand to sweeten, it’s not essential but nice to have the flavored stevias.


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