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Homemade keto chocolate frosting in whisk

Get the Recipe: Keto Chocolate Frosting (2 Ingredients)

This easy Keto Chocolate Frosting is incredibly rich and creamy! It is made with only 2 ingredients. Great for cupcakes, cakes, cookies, and by the spoonful!
5 from 8 votes

Ingredients

Instructions 

  • First, open coconut milk cans. Scoop out the hardened part on top and set aside the liquid part.
  • Add the hardened milk to a large microwave safe dish. Add in chocolate chips.
  • Microwave in 30 second increments, stopping to stir between each increment. Microwave until completely smooth and creamy.
  • Then, place bowl in fridge. Refrigerate for at least 2 hours, up to 4 hours. The longer it chills, the thicker it will be.
  • After chilling, remove bowl from fridge. Use hand mixer to whip frosting until fluffy.
  • Finally, transfer to piping bag or use knife to begin frosting cupcakes, cakes, cookies, and more.

Notes

  • Use only the hardened part of the canned coconut milk.  Alternatively, use canned coconut cream which contains only the thick hardened part.
  • Use leftover coconut milk liquid in smoothies and sauces if desired.
  • For Keto, use sugar free chocolate chips.
  • Stop and stir between each microwave increment to prevent burning.  Mine only took two 30 second increments.
  • The longer this frosting chills, the thicker it will become.
  • Use stand mixer to whip frosting until fluffy.  A handheld whisk or spoon is not strong enough.  This frosting is rich and thick!
  • Store leftovers in fridge.  Allow frosting to thaw at room temperature until creamy enough to spread.
Calories: 142kcal, Carbohydrates: 7g, Protein: 1g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 41mg, Fiber: 2g, Vitamin C: 1mg, Calcium: 3mg, Iron: 2mg