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.

Notes:

  • 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!
4.0 from 2 reviews

Sugar Free Low Carb Chocolate Frosting
 
Author: 
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!
Ingredients
  • ⅓ cup whipping cream
  • 1 teaspoon vanilla extract
  • 2 ounces unsweetened chocolate
  • ¼ cup coconut oil
  • 1 tablespoon cocoa powder, unsweetened
  • 1 teaspoon liquid Chocolate stevia
  • ¼ cup softened butter
Instructions
  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 1¼ cups.
Notes
Weight Watcher’s Points+: 4*

 

Comments

  1. Looks amazingly rich and creamy. Nice work!

  2. Can’t wait to try this!! Sounds yummy!!!

  3. You’re brilliant! I am definitely going to make this soon. YUUUMMM!!

  4. Tara Bergeron says:

    Wow looks awesome. Can’t wait to try.

  5. 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!

  6. can you use carob powder? and are there any adjustments……thanks

  7. ursula cat says:

    can carob powder be used for the cake and frosting? are there any adjustments/ THANK YOU

  8. 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.

    • 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!

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

  9. 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.

    • 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?

  10. 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?

  11. 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.

  12. 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?

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