This Keto Chocolate Frosting is a luscious and dreamy frosting that matches perfectly with any chocolate cake or cupcake. This silky cream cheese frosting uses sour cream and heavy whipping cream to make the best fluffy Keto chocolate frosting. This recipe is suitable for those following a low-carb, Keto, Banting, or Atkins diet.
The recipe for Keto Chocolate Frosting
This recipe achieves the most dreamy and silky low-carb chocolate frosting perfect for any cake, cupcake, or baked good. This frosting is so luscious and fluffy that its hard to believe that it’s low carb and keto-friendly.
This recipe makes enough frosting for a two layer cake or 24 cupcakes. If you only have a single layer cake, or 12 cupcakes, you will want to cut the recipe in half.
This recipe is the product of my dream to create a low-carb frosting that closely resembled a chocolate buttercream frosting. I wanted to create a light fluffy frosting with the perfect texture for frosting a cake. On top of this, I wanted the frosting to be just as dreamy and satisfying as the real thing.
Over the years, cream cheese has become the go-to base for low-carb frostings, but cream cheese tends to create a thick and heavy frosting. While still delicious, sometimes it’s nice to have a light frosting that offsets a rich and heavy cake.
By adding a few “secret” ingredients like sour cream, and whipped heavy cream, an everyday cream cheese frosting can transform into a silky luscious chocolate frosting.
Why use cream cheese in frosting?
In this frosting recipe, the cream cheese serves as the base of the frosting. Cream cheese is an ideal choice for those following a Keto diet because it is low in carbs and high in fat. It is also cheaper than using a low-carb sweetener as a frosting base. A traditional buttercream frosting uses butter and powdered sugar to create the frosting base.
Unfortunately, with a low-carb frosting, the cost adds up quickly since low-carb sweeteners tend to be more expensive. I also find that using significant amounts of low-carb sweeteners can create more of an aftertaste and actually make it taste less indulgent. That’s why cream cheese works so well to make this frosting taste like the real thing.
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How to make chocolate cream cheese frosting
This frosting recipe is so simple and only takes about 15 minutes to make. To successfully make any cream cheese frosting, just a little bit of preparation is required. First, make sure to set out the cream cheese for 45 minutes-1 hour before making the frosting. This will allow the cream cheese to reach room temperature and soften which will make it easier to whip and combine with the other ingredients.
To make this frosting fluffy and light, a hand mixer can be extremely helpful. You might notice that the first step is whipping the cream cheese on its own. This extra step lightens the cream cheese and makes sure it is smooth and creamy before adding any other ingredients.
After that, there are two additional steps to make this frosting as silky and light as possible. First, adding in the sour cream helps lighten the texture of the cream cheese. It also helps balance the flavors of this frosting by providing some contrast with the chocolatey sweetness of the cocoa powder.
The most important step of this recipe is adding the whipped heavy cream. Be sure to whip the cream in a separate bowl using clean beaters before adding it to the cream cheese mixture.
When adding the whipping cream to the frosting, it is important to preserve as many bubbles as possible from the whipped cream. These bubbles help create the light and silky texture of this frosting. Rather than simply stirring the whipping cream into the cream cheese, it is best to fold the whipped cream in.
This is done by scooping the cream cheese mixture with a spatula from below and then folding it over the added whipping cream. Then repeat this step until the whipped cream is fully incorporated and smooth.
While not entirely necessary, I also like taking an extra minute to sift the cocoa powder before adding it to the frosting. Cocoa powder has the tendency to clump together, so sifting it prevents any lumps in the final product.
How to thicken cream cheese frosting
Depending on how you choose to frost your cake or cupcakes, you may need the frosting to have a thicker texture. This is especially helpful when frosting designs that need to hold their shape. With this frosting recipe, the easiest way to thicken it is by putting it in the fridge for a few minutes.
Normally, as cream cheese heats up, it becomes softer. So, by cooling it off, it will naturally re-thicken. If you still want the mixture to be even thicker, you could consider adding more cocoa powder. If you choose this method, be sure to add more sweetener to counteract the added bitterness. This will also create a richer, more chocolatey frosting.
On the flip side, if the frosting is too thick, you can add some more almond milk or heavy cream to the frosting. If you know that you will be needing a thinner frosting beforehand, I recommend whipping in the extra milk or cream before folding in the whipped cream. If you do add the milk or cream after the whipped cream, try to fold the milk in as to preserve the bubbles from the whipped cream as much as possible.
What goes with chocolate cream cheese frosting?
This frosting recipe is extremely versatile, so you can use it on a range of sweets that pair well with chocolate. You can use it to frost cakes, cupcakes, or even to stuff pastries. We have found that this frosting works well with almost any chocolate or vanilla baked good or even sweets that incorporate raspberry flavors.
I personally love using this frosting with our Keto Chocolate Cake Recipe because it matches perfectly with the rich chocolatey flavors of this cake. You could also use this frosting to top these keto peanut butter brownies from Noshin and Num Num’s or to frost this quick and easy Keto Chocolate Mug Cake from Dr. Davinah’s Eats.
Ultimate Keto Chocolate Frosting
This Keto Chocolate Frosting is a luscious and dreamy frosting that matches perfectly with any chocolate cake or cupcake. This silky cream cheese frosting uses sour cream and heavy whipping cream to make the best fluffy Keto chocolate frosting. This recipe makes enough frosting to frost 2 layers of cake or 24 cupcakes.
Cream Cheese Mixture
- 16 ounces cream cheese room temperature
- 1/4 cup granulated stevia erythritol blend
- 1/4 cup unsweetened cocoa powder sifted
- 1/2 cup sour cream
- 2 tsp. vanilla extract
Whipped Cream Mixture
- 1/2 cup heavy whipping cream
- 1 tsp. granulated stevia eryritol blend
Cream Cheese Mixture
In a medium mixing bowl, using a hand mixer at low speed, blend the cream cheese by itself until softened. Then add the 1/4 cup sweetener and cocoa power and blend until combined. Next, increase the speed to high and blend until the mixture is smooth.
Next, add the sour cream and vanilla extract and blend until smooth
Whipped Cream Mixture
In a separate small mixing bowl, using a hand blender with clean beaters, whip together the heavy whipping cream and 1 tsp sweetener until stiff peaks form.
Next, carefully fold 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in the remaining 2/3rds of the whipped cream into the cream cheese mixture, ensuring to not break the bubbles. Fold just until fully incorporated and smooth.
This recipe makes about four cups of frosting which is the appropriate amount of frosting for a 2-layer nine inch cake. If you are frosting a single-layer cake or cupcakes, you may want to halve the recipe.
This is so amazing! I don’t even need something to frost to make it 😉
This frosting is so luscious and creamy! It’s easy to make too!
I love this keto chocolate frosting! It is so smooth, fluffy, and delicious. It tastes great on its own, but I loved it on my keto cupcakes I made.
This keto chocolate frosting is the perfect topping for cakes and cupcakes with a keto twist.
That looks so wonderfully creamy, great to top cakes and cupcakes.
This is what i was searching.. the perfect frosting recipe
Please tell me about storage. In fridge? How long will it keep?
I’m not an expert in food storage, so I’m typically cautious with my recommendations. I recommend keeping it covered and in the refrigerator for up to 3 days. I suspect it will last longer than that, but I can’t recommend it.
Perfect consistency! I omitted the cocoa to use this as a lightened up cream cheese frosting for keto red velvet cupcakes. Delicious! Thank you for sharing
Can this be frozen?
No, I would not freeze this.
Not sure what I’m doing wrong, but I followed this recipe to a T and my frosting just tastes like cream cheese, not hint of chocolate or sweet or anything. The consistency is perfect, which is why I’m giving two stars, but the taste is so off. I’m going to try to save it today somehow, but I’m lost at what the other reviewers may have done differently to get something that tasted anything like chocolate cream cheese frosting.
Hmmmm. I don’t know what went wrong, but I suspect that one thing might be that you used a different sweetener with a different sweetness level. The Pyure I use is twice as sweet as sugar. I guess people have different tastes…
Looks delicious, IS monk fruit sweetener or Erythritol & monk fruit combo sweetener okay?
If you use a 1:1 sugar replacement (like Lankanto), you might find that the frosting gets a bit gritty. This is because you need to use more to get the same sweetness and Erythritol is not as soluble as sugar.
What is folding? I’m new to making keto cakes. It’s usually a Women’s thing and not men.
Folding is a way of combining ingredients to keep the fluffiness in a recipe. I add the ingredient in small amounts (about a third at a time) and use a rubber spatula to go under the original mixture and up over the new addition. I turn the bowl a few times and continue to fold until almost blended before adding in more. Men are equally as capable as women at folding.
If I were to use ready made whipped topping (eg. Keto true whip), how much would you say I’d need?
Probably about a cup would do it.
Is it possible to use the cream cheese mixture as frosting w/o the whipping cream mixture? I like fudgy, thicker frosting instead of airy, fluffy. Thanks for sharing this recipe! 🙂
Yes, I think that would work.