Aug 17, 2022

This keto, low-carb chocolate frosting is great to frost our  Keto Victoria Sponge Cake Mix. It is sugar-free, smooth and creamy &  with a rich chocolate flavor. And it takes only 10 minutes to make!
Prep Time10 minutes
Total Time10 minutes


  • 56.7 Justine's Keto Dark Chocolate Chips
  • 113.5 g plus 1 tablespoon butter, softened divided use
  • 85.05 g cream cheese softened
  • 121.33 g Justine's Erythritol  powdered  in blender 
  • 2 tbsp cocoa powder
  • 0.5 tsp vanilla extract
  • 119 g heavy whipping cream room temperature (give or take a few tablespoons)


  • In a microwave-safe bowl, combine  Justine's Keto Dark Chocolate Chips and 1 tablespoon of the butter. Melt in 30-second increments, stirring in between until smooth. Alternatively, you can melt  Justine's Keto Dark Chocolate Chips and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.
  • In a large bowl, beat the remaining ½ cup of butter and the cream cheese together until smooth. Beat in Justine's Erythritol powdered and the cocoa powder until well combined. 
  • Add the keto chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. 
  • Add the cream a few tablespoons at a time until a spreadable consistency is achieved.


This makes enough frosting for 12  Keto cupcakes or a single-layer  Keto cake. You may need to increase the recipe by 25 to 50 percent for larger cakes. 


Serving: 3tablespoon | Calories: 161kcal | Carbohydrates: 2.46g | Protein: 1.56g | Fat: 15.17g | Fiber: 1.12g