Low Carb Chocolate Frosting

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I used to be totally addicted to sweets. I would sometimes keep a can of frosting in the fridge and just occasionally (or not so occasionally) eat a spoonful. It sounds absolutely absurd to me now, but it really is what I used to do. This frosting is good enough to eat with a spoon, but without all the guilt. It’s so easy to make too. I put it on my brownies (recipe here) and they are ridiculously good. This frosting would be good on anything. It is very creamy at room temperature and becomes more firm when refrigerated. I love it both ways. Enjoy!

Low Carb Chocolate Frosting

2 ounces unsweetened chocolate

1/3 cup heavy cream

1 stick of softened butter

1/2 cup powdered erythritol

12 drops EZ Sweetz (equals 1/2 cup)

Step one: Melt chocolate in a heat safe bowl over a pot of simmering water.

Step two: When chocolate is thoroughly melted, remove from heat and whisk in cream until smooth.

Step three: Add sweeteners and butter, then whisk (or use hand mixer) until smooth.

This makes enough frosting to generously cover a 9 x 13 pan of cake or brownies.

NET carbs for entire batch: 12 grams





10 thoughts on “Low Carb Chocolate Frosting”

  1. Just tried this for the first time today. It is out-of-this-world good! No off taste and no cream cheese, not that I have anything against cream cheese frostings, but wanted something different. LOVE it! Thank you!

    1. I actually haven’t made this in a while, but I need to. I used to be one of the people who would spoon frosting out of the can and eat it. I think this is a great substitute for that. :)

  2. Thank you for sharing your learned knowledge. I love the lo-carb lifestyle, but hated to do without the chocolate treats. I use the bake mix and sweetener products you rec regularly, and am one happy camper! Thank you!

    1. I would probably use coconut flour, a very small amount if I wanted it stiffer. However, after it is chilled, it gets quite firm.

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