Sugar Free Chocolate Buttercream Frosting
Sugar Free Chocolate Buttercream Frosting made low carb, gluten free, grain free and with just 3 fabulous ingredients!
BEST.CHOCLATE.FROSTING.EVER.
Hands down friends this is one of the tastiest, easiest, sugar free frostings I’ve ever made.
Simple with just 3 ingredients and you could probably make this dairy free as well by simply subbing the butter I used for coconut oil or a vegan butter.
I’m all about simple in the summer months when I want to be outside with my family, not in the kitchen cooking and baking. I need easy and I want quick but tasty. You always need a good recipe for frosting cookies and cake. When I made my Sugar Free Low Carb Chocolate Crazy Cake I originally made it with a dairy free whipped chocolate frosting, but the hubby of mine likes buttercream better, as do my kids. THEY loved this frosting!
Be careful, you could just eat this with a spoon and by the time you notice what is happening the bowl might be empty, just saying as that has never happened in my house with 3 kids and I sharing or anything. never. 😉
I brought this Chocolate Crazy Cake and new recipe fro Chocolate Frosting to my cousins house one night as a thank you for having us for dinner and it was a hit! Her young son kept going back in the kitchen for a another lick of the frosting with his finger, so cute!
Please note if you use something other than powdered Swerve then you may want to start with just a half cup. Most other granulated sweeteners I’ve found are much sweeter than Swerve. So start with less because you can always add more if needed.
Sugar Free Chocolate Buttercream Frosting
Ingredients
- 8 tbsp butter softened
- 1 cup powdered Swerve sweetener or sugar free sub of choice
- 1 cup sugar free chocolate chips I use Lily's Sweets brand
Instructions
- Add butter and Swerve 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.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can this frosting hold up to being piped?
Yes I’ve piped it.
My husband says it has a minty taste, any way around that? I heard it’s from the swerve. Maybe he’ll get used to it? I’m trying real hard to help him with his low carb diet. It’s hard because he loves his ice cream, bananas and apples!
Thank you for your recipes ❤️
You could try using a couple different sweeteners to mask the cooling effect from Swerve. Here’s my conversion chart:https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
I’ve been sugar free for a a few years now and this is my go to icing for when I need a piece of cake. It was my husband’s birthday recently when everyone was eating regular cake. I have a weakness for cake and it was very difficult having a real cake around. Instead of giving into temptation which would set me back, I whipped up a Pillsbury sugar free Devil’s food cake since I didn’t have time to make it from scratch. I iced it with the buttercream recipe here. My husband kept trying to eat it the next day! So easy and delicious. I originally tried it with the mug cake recipe here and it was excellent. Thank you again Brenda! Your recipes are awesome!
can you substitute cocoa or cacao powder for the chocolate chips? if so, how much?
Hi Brenda,
Your recipes are just too good…wish to follow each one.
They fit into my LCHF-Diet quite well.
Thank you so much!!
Just made this today it was fabulous on a sugar free chocolate cake! I’m so glad I found this recipe, I used premium cocoa powder instead of the chocolate bar and it went well.
Megan, how much cocoa powder did you use? That’s what I want to do. Thanks.
For a vanilla icing should I use white chocolate chips?
Or would there be a better option?
I’ve not found any white chocolate chips without sugar.
Hi could you tell me exactly how much butter I need in oz or Tbsp? Thanks!
8 tbsp
I love this frosting . So so good!
thank you!
Will this work with Swerves Granulated sugar? Our whole foods and everywhere else seems to only have granulated unfortunately.
I wouldn’t because it won’t be smooth. Buy the confectioners Swerve online, totally worth it.
If you have a small food processor of some sort, you can powder the granulated Swerve. I usually do that when I need powdered rather than buying both types. It works fine.
Thank you, Brenda. I’ll give it a try.
Hello Brenda,
I really love all the recipes that you share with us.
I will be baking cupcakes for an outdoor event, with 95-100% humidity, high of about 38C. Do you think that your frosting will withstand this hot weather?
Any advise would be much appreciated.
Thank you so much.
I’m not sure. Best to try and keep refrigerated if possible.