Easy Sugar Free Keto Chocolate Buttercream Frosting

Sugar Free Keto Chocolate Buttercream Frosting made low carb, gluten free, grain free and with just 3 fabulous ingredients!

Best Sugar Free Frosting Ever

​If you’ve ever wished for a chocolate frosting so rich, creamy, and perfectly smooth that you could eat it straight from the bowl — this is it.

My Easy Sugar-Free Keto Chocolate Buttercream Frosting is hands down one of the best low-carb frosting recipes you’ll ever make. It’s made with real chocolate, simple ingredients, and no powdered sugar, yet it whips up into a thick, pipeable, creamy frosting that tastes just like the real thing.

Whether you’re frosting a batch of keto cupcakes, layering it over a low-carb cake, or just sneaking a spoonful after dinner (no judgment here!), this recipe gives you that true buttercream texture— rich, silky, and satisfying — without the sugar crash.

Why You’ll Love This Keto Low Carb Chocolate Frosting Recipe

Just 3 simple ingredients! Butter, sugar-free chocolate chips, and powdered monk fruit allulose sweetener — that’s it.

Low carb, gluten free, and grain free. Perfect for anyone following a keto, sugar elimination, or anti-inflammatory diet.

No gritty texture. The confectioners’ monk fruit allulose blend dissolves beautifully for a smooth, spreadable result.

Versatile. Use it for frosting cakes, cupcakes, cookies, or even as a dip for strawberries.

Make it dairy-free. Simply swap the butter for vegan butter or coconut oil and use coconut milk or cream cheese for extra creaminess.

Foolproof. Whether you’re using a stand mixer, electric mixer, or even a hand mixer, this frosting turns out perfectly every single time.

Pro Tips for the Best Results

Use room-temperature butter. Cold butter won’t whip properly and will leave lumps in your frosting.

Choose the right sweetener. For silky-smooth results, use a powdered monk fruit allulose blend rather than erythritol-only sweeteners, which can recrystallize.

Melt chocolate gently. Overheated chocolate can seize or turn grainy; slow and steady wins here.

Store properly. Keep your frosting in an airtight container at room temperature if using the same day, or refrigerate for up to 1 week. Bring to room temp before using.

Re-whip after chilling. Cold frosting will firm up; rewhip with a splash of cream for easy spreading.

Chocolate Buttercream Frosting Recipes

This is the kind of frosting that instantly elevates any dessert. Try it on:

Keto chocolate cupcakes or vanilla cupcakes

A layered keto cake or birthday cake

My Sugar-Free Chocolate Crazy Cake

Low-carb brownies

As a filling between keto cookies or whoopie pies

Or simply enjoy a spoonful straight from the mixing bowl (because who hasn’t?)

You can also pipe it using a piping bag with a star tip for that classic bakery look. It holds its shape beautifully!

Troubleshooting: Common Frosting Issues

Too thick? Add a tablespoon of heavy cream or warm water and beat again until smooth.

Too thin? Chill for 10–15 minutes or beat in another tablespoon of powdered sweetener.

Grainy texture? You may have used granulated sweetener — stick with powdered for the creamiest results.

Chocolate seized? Try whisking in 1 teaspoon of coconut oil to restore smoothness.

​Storing and Freezing

At room temperature: Keeps well for 1 day if your kitchen isn’t too warm.

Refrigerated: Store in an airtight container for up to 7 days. Bring to room temperature before using.

Frozen: You can freeze frosting for up to 3 months. Thaw overnight in the fridge, then re-whip before spreading.

Dairy-Free and Vegan Chocolate Frosting Option

To make a vegan chocolate buttercream frosting, swap:

Butter → Vegan butter or refined coconut oil

Heavy cream → Coconut milk or coconut cream

This gives you a silky, dairy-free chocolate frosting that’s still rich, luscious, and completely free from refined sugar. It pairs perfectly with vegan chocolate cake or grain-free cupcakes

Low Carb Frosting that Still Tastes Like the Real Thing

Traditional chocolate frosting is loaded with powdered sugar, which can spike blood sugar and cause cravings.

This keto-friendly version uses monk fruit and allulose, natural sweeteners that don’t impact blood sugar or insulin response. That makes it an excellent option for anyone following a low-carb lifestyle, sugar detox, or even my 30-Day Sugar Elimination Diet.

If you’re sensitive to sugar alcohols, this recipe is ideal — it’s free from erythritol and still has that rich chocolate flavor without the cooling aftertaste.

I don’t use Swerve these days since recent studies came out about erythritol which is what Swerve typical has in it.

I wasn’t concerned myself to use it but i know many of my readers were opposed to it so i swapped my sweeteners to using stevia, monk fruit or allulose. These are the only ones I’ve also used in my new book, Good Better Best. 

Keto Frosting Recipe

​Once you try this sugar-free chocolate buttercream frosting, you’ll never go back to store-bought versions full of sugar, preservatives, and artificial flavors.

It’s luscious enough for special occasions — think birthday cakes, triple layer cakes, or holiday desserts — but simple enough for everyday keto treats.

I’ve tested plenty of frostings over the years (for my 4th cookbook, Good Better Best, and on SugarFreeMom.com), and this one remains a reader favorite. It’s the kind of recipe that works with everything — yellow cake, chocolate cake, or even a spoon.

And if you’re one of my Sugar Detox Coaching clients or Sugar-Free Mom Tribe members learning how to balance blood sugar while still enjoying keto desserts, this frosting is proof that you don’t have to give up the joy of chocolate. You just need the right recipe — made with whole food ingredients and a little bit of love.

​Whether you’re a certified keto dessert lover, just starting your sugar-free journey, or looking for the perfect chocolate icing to wow your friends, this recipe delivers every time. It’s creamy, chocolatey, easy to make, and perfectly sweet — no sugar, no guilt, and no weird aftertaste.

So grab your stand mixer, your favorite sugar-free chocolate chips, and a good spatula… because one lick of this frosting, and you’ll understand why it’s been called the Best Sugar-Free Chocolate Buttercream Frosting Ever.

Easy Chocolate Buttercream Frosting

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Sugar Free Chocolate Buttercream Frosting

Servings: 12

Calories: 92kcal

Author: Brenda Bennett | Sugar Free Mom

Cook ModePrevent your screen from going to sleep

Ingredients

• 8 tbsp butter softened
• 1 cup Monk Fruit Allulose Confectioners sweetener or sugar free sub of choice
• 1 cup sugar free chocolate chips I use Lily’s Sweets brand

Instructions

• Add butter and Sweetener to a stand mixer and blend on high until incorporated.
• Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
• Stir chips until smooth.
• While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
• Scrape down sides of mixing bowl then bend again until smooth.
• Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.

Notes

This recipe was first published in 2015.

Nutrition

Serving: 2tbsp | Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 2mg | Sugar: 1g | Vitamin A: 233IU | Calcium: 2mg | Iron: 1mg

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I’d love to see your dish!