This Sugar Free Chocolate Frosting is shockingly delicious! Pair it with sugar free chocolate cupcakes for a sugar free dessert grand slam!
Years ago, my son’s kindergarten teacher asked me to make cupcakes for her wedding. I made a lot of white wedding cake cupcakes, but she wanted me to make a dozen that were sugar free for some guests who couldn’t have sugar.
This is the sugar free chocolate frosting that I use for sugar free chocolate cupcakes. They happen to be a delicious combination, and they make sugar-free people very happy! They were a big hit at the kindergarten teacher’s wedding too.
Ingredients needed:
- unsweetened chocolate
- heavy whipping cream
- unsalted butter
- Monk Fruit Zero Calorie Sweetener
- unsweetened cocoa powder
- vanilla extract
- chocolate extract (optional)
How to make Sugar Free Chocolate Cupcakes:
The complete, printable recipe is at the end of this post.
For the Monk Fruit Sweetener, if you add it to the frosting as-is… it will be too grainy in texture. Put four tablespoons of the Monk Fruit powder into a blender, and blend it into a powder. Then you will use THREE tablespoons of the powdered Monk Fruit for the frosting.
Once it has had a chance to firm up, it will be easy to pipe onto cupcakes. I recommend trying our sugar free chocolate cupcakes to make the whole dessert sugar free. Enjoy!
Sweetener Notes:
We used Better Body Foods Monk Fruit Zero Calorie Sweetener for this recipe. It’s a Monk Fruit Erythritol blend. Other brands are Splenda Monk Fruit and Lakanto. They are all available at Walmart. We tested the recipe with Walmart brand Good Value Stevia and there was too much of a chemical taste. We did not test the recipe with any other kinds of alternative sweeteners.
You might be interested in this post: How to make Wedding Cupcakes, where I included all of the information needed for making your own wedding cupcakes.
The Best Chocolate Cupcake Recipes:
- Dairy Free Chocolate Cupcakes
- Chocolate Ganache Cupcakes
- Turtle Cupcakes
- Devil’s Food Cupcakes
- Chocolate Wedding Cupcakes
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sugar-Free Chocolate Frosting
Recipe Details
Ingredients
- 4 tablespoons Monk Fruit Zero Calorie Sweetener (see NOTES below)
- 2 ounces unsweetened chocolate, melted and cooled (can use the Baker's or Ghirardelli 1-ounce squares)
- ¼ cup heavy whipping cream
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon chocolate extract (optional)
Instructions
- For the Monk Fruit Sweetener, if you add it to the frosting as-is... it will be too grainy in texture. Put four tablespoons of the Monk Fruit powder into a blender, and blend it into a powder. Then you will use THREE tablespoons of the powdered Monk Fruit for the frosting.
- Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly.
- Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, Monk Fruit Sweetener (powdered), cocoa powder, and extracts. Beat until smooth and fluffy.
- The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.
Notes
- Sweetener Notes: We used Better Body Foods Monk Fruit Zero Calorie Sweetener for this recipe. It's a Monk Fruit Erythritol blend. Other brands are Splenda Monk Fruit and Lakanto. They are all available at Walmart.
- I chopped up the chocolate, placed it in a glass dish and melted it in the microwave.
- Chocolate extract can be found at Whole Foods and other gourmet food markets.
I made this frosting for a yellow cake. I did not have the heavy cream and used 1/4 c. raw milk instead. This was so easy to make. The consistency is wonderfully smooth. It is very light w/o being frothy. The flavor was was not heavy, but not light. Thanks for experimenting until you got this just right. I have printed this for my homemade cookbook. My husband was thrilled with it, too.
I used truvia baking blend and blended it until powdered. Used roughly 1/3 cup to sweeten. It was awesome.
Thanks for the tip!
This frosting looks great! I tried to make a sugar free, diabetic friendly, frosting in the past but it didn’t come out very well. This one looks like it came out perfect. I’ll have to try it sometime!
Just wanted to comment and say there is a whole world of sugar substitutes out there, just google it. There’s erithritol, xylitol, whey low, agave, stevia. I use a combination of all of these in my baking (except xylitol because it’s deadly to dogs) and they taste exactly like sugar, unlike those chemical imitation sweeteners!
Thanks, that’s helpful!
i tried the sugar free chocolate frosting recipe made with splenda. I don’t want this to sound like it will, but the frosting was so bitter, it went down the garbage disposal. is there any kind of a sugar-free frosting that does not have the bitter taste? I am sure it is because of the unsweetened chocolate that has to be used. but I NEED HELP. Thank you, ann
@ann montgomery, I’m glad you shared… it’s definitely a little bitter- not sure if that’s due to the cocoa or the strange taste of the splenda. I’m not a big fan of baking w/ splenda, but it seems to be the only solution when trying to come up w/ low sugar recipes. I thought the icing was not great on its own, but when it was used (in moderation) to top the cupcake, it was okay. I haven’t experimented with any other low sugar frosting recipes.
I got compliments on the cupcakes and the frosting. I made these on Saturday, refrigerated them overnight and served them Sunday. Hubby said the frosting tasted better the next day.
I loved this frosting! I may try it for Easter, because I am on a diet now.