Low Carb Chocolate Cream Frosting Recipes

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LOW CARB CHOCOLATE CREAM FROSTING



Low Carb Chocolate Cream Frosting image

Delicious sugar free Low Carb chocolate buttercream frosting made with Swerve Confectioner's Sugar (a powdered erythritol).

Provided by Angela Roberts

Categories     Low Carb Dessert

Time 20m

Number Of Ingredients 8

1 cup unsalted butter (softened)
4 tablespoons cream cheese (softened or mascarpone)
5 drops of stevia glycerite ORDER HERE
1 1/2 cup Swerve Confectioner's Sugar
1/2 cup Unsweetened Cocoa (I use Better Body Cacao)
1/4 teaspoon sea salt or more according to taste
1/4 to 1/3 cup heavy cream (see notes)
1 teaspoon vanilla extract

Steps:

  • Mix butter and cream cheese together until smooth.
  • Sift confectioner's sugar, and unsweetened cocoa
  • Add both to butter mixture. Add salt.
  • Add vanilla. Mix well.
  • Add in up to 1/3 cup heavy cream.
  • You may not need it all, depending on consistency you want.
  • Keep in refrigerator until ready to use.
  • Allow to come to room temperature before applying.
  • Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

Nutrition Facts : ServingSize 1 g, Carbohydrate 4 g, Fiber 2 g

SUGAR-FREE KETO CHOCOLATE FROSTING RECIPE



Sugar-Free Keto Chocolate Frosting Recipe image

See how to make sugar-free keto chocolate frosting that tastes like the real thing! My easy keto low carb keto frosting recipe takes just 5 ingredients + 5 minutes.

Provided by Maya Krampf

Categories     Dessert

Time 5m

Number Of Ingredients 5

1 1/2 cups Unsalted butter ((softened))
10 tbsp Cocoa powder ((1/2 cup + 2 tbsp))
1/2 cup Besti Powdered Monk Fruit Allulose Blend
1 tsp Vanilla extract
1 tbsp Heavy cream

Steps:

  • Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
  • Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
  • Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 122 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHOCOLATE BUTTERCREAM FROSTING



Chocolate Buttercream Frosting image

Complete your low carb cake with a delicious chocolate frosting. They'll never know this chocolate buttercream is low carb and sugar free!

Provided by Lisa MarcAurele

Categories     Dessert

Time 5m

Number Of Ingredients 6

1 cup butter (softened, 2 sticks)
1 cup Swerve Confectioners Powdered Sweetener (or Sukrin Melis)
2/3 cup unsweetened cocoa powder
1/4 cup unsweetened almond or coconut milk (adjust as needed)
2 teaspoons vanilla extract
1 teaspoon stevia glycerite (stevia or monk fruit powder can also be used)

Steps:

  • Cream butter with electric mixer.
  • Add powdered sweetener and cocoa powder, mix until combined.
  • Slowly add unsweetened milk while beating until incorporated.
  • Blend in vanilla and stevia until desired consistency is reached.

Nutrition Facts : ServingSize 25 g, Calories 75 kcal, Carbohydrate 1.4 g, Protein 0.6 g, Fat 8 g, SaturatedFat 5.1 g, Cholesterol 20 mg, Sodium 57 mg, Fiber 0.8 g

LOW CARB BROWNIES WITH CHOCOLATE FROSTING



Low Carb Brownies With Chocolate Frosting image

Finally! a great tasting brownie that taste's like it wasn't low carb! I found the recipe online someplace and made my own changes. The frosting can be added,(its great that way) or left off. Made with almond flour.It keeps really great in the frig, also.

Provided by Lou6566

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 18

8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted and cooled
1 1/4 cups Splenda granular (sugar substitute )
4 large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1 1/2 cups almond meal
6 tablespoons cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 cup pecans, chopped
frosting
3 tablespoons butter, softened
5 tablespoons cocoa powder
1 cup Splenda granular (sugar substitute )
1/3 cup heavy cream
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
  • In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
  • Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
  • Stir in the chopped pecans.
  • Scrape into the prepared pan and smooth the top.
  • --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
  • Frosting:.
  • Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.

Nutrition Facts : Calories 217, Fat 21.8, SaturatedFat 10.7, Cholesterol 70.1, Sodium 105.9, Carbohydrate 5.2, Fiber 2.5, Sugar 0.8, Protein 4.3

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