The Best Low Carb Chocolate Fudge Frosting

Lately I’ve enjoyed learning about cake decorating. I bought an inexpensive kit that includes a lot of fun decorating piping tips and a cake turntable, so now my keto cakes can look more professional. My first few attempts have turned out remarkably well! The biggest problem about making low carb cakes or cupcakes is that it can be difficult to get the frosting just right. I’ve tried many recipes, but have finally come up with the very best! It has the taste and consistency of a true buttercream, but only 4 carbs (3 net carbs) for a generous 1/4 cup serving. This chocolate frosting is fudgy and so rich and delicious that my non-keto family really cannot tell this is sugar free. My husband is a serious chocoholic and gave this frosting his enthusiastic nod of approval when I made him this Chocolate Peanut Butter Cake for Father’s Day.

The Best Low Carb Chocolate Fudge Frosting

Makes about 12 servings

2 ounces unsweetened baker’s chocolate, chopped

1/2 tablespoon refined coconut oil

2 tablespoons unsalted butter, room temperature

4 ounces cream cheese, softened 

8 ounces mascarpone cheese, room temperature 

2/3 cup powdered erythritol sweetener (LaKanto or Swerve)

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

2-3 tablespoons heavy cream, room temperature (or as needed to reach the desired consistency)

1. Place the chopped baker’s chocolate and coconut oil in a microwaveable bowl. Microwave on high in 15-20 second increments until chocolate has melted. Stir until smooth. Set aside to cool to lukewarm.

2. In a large bowl and using an electric mixer, whip together the butter, cream cheese and mascarpone cheese until combined and fluffy. Add the sweetener and cocoa powder and continue beating until well combined. You may need to scrap down the sides of the bowl occasionally. 

3. Add the vanilla extract and melted chocolate and beat again to combine. Add one tablespoon of the heavy cream at a time and beat until your frosting reaches the desired, spreadable consistency. (If you’re using piping tips, make sure your frosting isn’t too stiff or thick because it may be difficult to pipe it through the tip.)

4. This recipe makes enough frosting for 16-18 cupcakes, a single layer 9” round or 13”x9” sheet cake or a double layer 6” cake. The frosting can be refrigerated but, for best results, allow to come to room temperature before frosting your cake.

Nutritional Information per 1/4 cup: 186 calories, 3.7 g carbohydrates (1 g dietary fiber, 0.4 g sugars, 1 g sugar alcohols), 17.8 g total fat (11.5 g saturated fat, 0 g trans fat), 39 mg cholesterol, 47 mg sodium, 7.3 mg calcium, 1 mg potassium, 58 ug Vit A, 3.2 g protein. Net carbs per serving: 2.7 grams

Recipe and photos by Kathy Sheehan, copyright 2020

All rights reserved. Please do not duplicate without the author’s permission.