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Recipe from Simpler Savory

The recipe

Sugar Free Low Carb Chocolate Frosting

Prep
10 min
Cook
0 min
Total
10 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
170

2× the original author values. Recipe yield: 12 servings.

calories
340

3× the original author values. Recipe yield: 12 servings.

calories
510
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 cup unsalted butter — room temperature (68–70°F)
  • 1 3/4 cups powdered sugar-free sweetener — allulose or monk fruit/erythritol blend; sifted
  • 1/2 cup unsweetened cocoa powder — natural, Dutch-process, or a 50/50 mix; sifted
  • 3–5 tablespoons heavy cream — add to desired consistency
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon fine sea salt — a pinch, to taste
  • 2–3 ounces sugar-free dark chocolate — melted and cooled to lukewarm, for richer flavor and firmer set
  • 1–2 tablespoons additional powdered sweetener — if you prefer a sweeter frosting
  • 1–2 teaspoons additional cocoa powder — for deeper chocolate flavor
  • 1 cup plant-based butter — at least 75% fat; room temperature
  • 3–5 tablespoons unsweetened almond milk or coconut cream — add slowly to desired consistency

Instructions

  1. Add room-temperature unsalted butter to a mixing bowl and beat on medium until creamy, pale, and slightly fluffy, 1–2 minutes, scraping the bowl once.
  2. Sift the powdered sweetener and cocoa together to remove lumps and ensure a smooth, cloud-like texture.
  3. With the mixer on low, add the sifted sweetener-cocoa blend in 2–3 additions. Mix until the frosting turns glossy and begins to come together.
  4. Beat in vanilla and a pinch of salt. Drizzle in heavy cream 1 tablespoon at a time until the frosting is smooth and spreadable with soft ridges.
  5. For extra richness and a slightly firmer set, fold in melted sugar-free chocolate once cooled to lukewarm.
  6. Beat on medium for 30–60 seconds just until silky. Avoid overbeating to prevent a bubbly texture.
  7. Taste and adjust: add 1 tablespoon sweetener for more sweetness or 1 teaspoon cocoa for more depth. Adjust cream in 1/2-teaspoon dribbles as needed.
  8. Chill the bowl for 5–10 minutes, then beat briefly to re-tighten. Optional: add a bit of melted, cooled chocolate to firm.
  9. Beat in cream 1 teaspoon at a time until the frosting loosens to pipeable or spreadable consistency.
  10. Use plant-based butter and almond milk or coconut cream, adding liquid slowly since non-dairy milks are thinner; add a pinch more salt to balance.
  11. Let the finished frosting rest 10 minutes, then stir once for a smoother, glossier finish before piping or spreading.

Notes

Store covered in the refrigerator up to 1 week; flavor improves by day two. For longer storage, freeze up to 2 months with parchment pressed on the surface to prevent crystals. Thaw overnight in the fridge, then let sit 20–30 minutes at room temp and beat on low until smooth, adding a teaspoon of cream if thick. If frosting gets too soft, chill briefly and stir.

Source: https://simplersavory.com/sugar-free-low-carb-chocolate-frosting/