Did you know it's so easy to make frosting without powdered sugar?
Refined sugars really aren't necessary in frosting. Just add powdered erythritol instead! I use a a powdered erythritol and monk fruit extract blend the works great and doesn't have that bitter, cold aftertaste that lots of other brands have.
Sure, you could use other natural sweeteners like raw honey or powdered maple sugar to make frosting, but when you're needing to or wanting to stay away from cane sugars and natural sugars, this is THE BEST solution!
Powdered erythritol won't give you an insulin spike and make you crash later!
If your body reacts to sugars by making you feel yucky, giving you clogged pores or making your eyelids sweat, this could be a great solution for you. As always, just with any food, do your own research and make sure it works for you first.
You can still eat your cake and enjoy it with frosting!!!
You can't get much simpler than 5 ingredients.
Powdered erythritol, quality palm shortening or grass-fed butter, freeze-dried raspberries, cocoa powder and vanilla extract. That's it!
If you don't want to buy powdered erythritol or you don't have it on hand, just use classic erythritol instead but make sure to put it into a food processor or blender first and mix it up until it becomes powdered. Don't skip this step or you'll have granulated, weird-texture, gritty frosting.
Besides the ingredients, all you need is a hand mixer, a couple large mixing bowls, a spatula (or spoon), and either an icing pastry piping bag or a DIY piping bag made from a resealable sandwich bag.
You'll also need either a food processor or blender to turn the freeze-dried raspberries into a powder push a fine mesh sieve to strain out all of the seeds before you make the frosting.
Start by whipping the palm shortening or grass-fed butter in one mixing bowl until it's super fluffy and lighter in color. Then add the powdered erythritol and vanilla and continue whipping it up until it's incorporated and creamy.
Then, using a spatula transfer half of the mixture into a second large mixing bowl. NOW you get to make them into two frostings, chocolate and raspberry.
In one bowl add the cocoa powder and in the other bowl add the powdered raspberries. Either use the mixer to combine or use a spatula to mix them all up until one looks all chocolaty and one looks pink and pretty.
This Low Carb Keto Chocolate Raspberry Swirl Frosting is sugar-free, Paleo, Primal, gluten-free, dairy-free and naturally vegan!
You can't get much better than the delicious flavors of chocolate and raspberry swirled together. These two are a match made in heaven!
In order to make this gorgeous swirl, you have to have a little patience, but don't worry, it's still really simple. You do not have to be a piping bag expert or cake frosting expert. Promise.
Just get your icing pastry piping bag or DIY piping bag made from a resealable sandwich bag ready and use a spatula to slather chocolate frosting in half of the bag and then use another spatula and slather the raspberry frosting on the other half of the bag.
It's okay if the two frostings touch a little bit as you're putting them in the bag. Have no fear, when you're ready to frost cupcakes or cake the frosting will come out as a swirl. Just do your best to keep the two frostings separate in the bag as much as possible.
Ways to use this sugar-free Chocolate Raspberry Swirl Frosting
If you're like me and LOVE frosting you can simply eat this BEAUTIFUL chocolate raspberry swirl frosting by the spoonful as an extra special treat.
You can also get your hands on some extra-large organic strawberries from your local farmer's market and core the top of the berry. Then pipe some of the frosting in the strawberry. Kids love these, and adults do too.
This Low Carb Keto Chocolate Raspberry Swirl Frosting is delicious on top of cupcakes and cake!
My favorite way to enjoy this chocolate raspberry swirl frosting is on top of grain-free chocolate cupcakes or on a two layer grain-free chocolate cake. Of course it would be so yummy on a vanilla cake or even a raspberry cake too!
Don't go through the spring or summer without enjoying this scrumptious chocolaty berrilicious frosting!
Low Carb Keto Chocolate Raspberry Swirl Frosting
Low Carb Keto Chocolate Raspberry Swirl Frosting
Low Carb Keto Chocolate Raspberry Swirl Frosting is so easy to make with just 5 ingredients! It's sugar-free and made without powdered sugar but still has that luscious texture and delicious flavor!
Ingredients
- 1 - 15 fl oz. organic quality palm shortening or non-coconut based palm shortening {<-- I use these brands} or 2 cups softened grass-fed butter
- 1 cup powdered erythritol {<-- this is my favorite with no bitter or cooling taste}
- 1 ½ teaspoon pure vanilla extract {<-- I use this brand}
- 2 - 1.3 oz. bag freeze-dried raspberries {<-- I use this brand}
- 4 tablespoon quality cocoa powder {<-- this is the fair-trade cocoa I use}
Instructions
- To a food processor or high-speed blender, add the freeze-dried raspberries and pulse until they become a fine powder, about 15-20 seconds. Set aside.
- Set out 2 large mixing bowls.
- In one mixing bowl, add the palm shortening (or softened butter), powdered erythritol and vanilla extract. Use a hand mixer on low speed until the palm shortening (or softened butter) starts to become soft. Increase the speed and whip until creamed and it begins to have a much lighter color, about 2 minutes, scraping down the sides with a spatula as needed.
- Use a spatula and scoop half of the mixture into the second mixing bowl.
- Add the cocoa powder to one mixing bowl and use the hand mixer to mix on low-medium speed until fully incorporated. Set aside.
- Hold a large fine mesh sieve over the second mixing bowl and pour the powdered raspberries into the sieve, gently shaking just until the powder has fallen through and the seeds are left behind. Discard the seeds. Using your hand mixer, mix on low-medium speed until fully incorporated. Set aside.
- Get your icing pastry piping bag or DIY piping bag made from a resealable sandwich bag ready and use a spatula to slather chocolate frosting in one half of the bag and then use another spatula to slather the raspberry frosting on the other half of the bag. If you're using a DIY piping bag, use scissors to cut about a ¼ inch off of one corner of the sealed part of the bag. [Note: It's okay if the two frostings touch a little bit as you're putting them in the bag. When you're ready to frost cupcakes or cake the frosting will come out as a swirl. Just do your best to keep the two frostings separate in the bag as much as possible.]
- Now you're ready to frost cupcakes, cake or berries! Make sure you treat yourself and lick the spatulas and share the mixing beaters with little ones or your loved ones if you have them in the home. Enjoy!
Notes
YOU WIL NEED: Food Processor or Blender, Large Fine Mesh Sieve, Hand Mixer, 2 Large Mixing Bowls, 2 Spatulas (or spoons) & Icing Pastry Piping Bag or DIY Piping Bag made from a Resealable Sandwich Bag {<-- I use these}
- If you prefer a less sweet frosting, use ¾ cup instead.
- If you don't have powdered erythritol, use classic erythritolinstead but make sure to put it into a food processor or blender first and mix it up until it becomes powdered.
- 1 bag of freeze-dried raspberries can be used if you prefer less raspberry flavor.
- Vegan & Dairy-Free Version: use organic palm shortening.
- Storage: dairy-free version can be stored at room temperature for up to a day. Grass-fed butter version will need refrigeration but will solidify more once cold. When ready to use, remove from the refrigerator and let sit at room temperature for about 15 minutes until it's softer or easier to stir by hand, then use your hand mixer to re-fluff the frosting.
- Serving Suggestions: Frosting on your favorite cupcakes {<-- as seen in above cupcake photos}, cake, berries or enjoy by the spoonful.
- Frosting Cake/Cupcakes: It takes about 1 to 1 ½ cups of frosting to generously frost 12 cupcakes. It takes about 2 ½ to 4 cups of frosting to fill and generously frost a two-layer 9" cake.
- Looking for a dairy-based buttercream frosting? Try my Vanilla Honey Buttercream Frosting. It's so good! Want more swirl frostings? Check out my friend Lindsey's Keto Chocolate-Vanilla Swirl Frosting and Megan's Chocolate Mint Swirl Frosting recipes!
The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please use proper etiquette and provide a link back to my original recipe on my blog with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding!
Recommended Products
-
Natural Value Plastic Reclosable Sandwich Bags (2-pack - 100 bags total) -
Silicone Pastry Bags, Weetiee 3 Sizes Reusable Icing Piping Bags Baking Cookie Cake Decorating Bags (12’’+14’’+16’’)- 6 Pack - Bonus 6 Icing Couplers Fit Wilton Standard Size Tips Supplies
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Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 653Total Fat: 68gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 81mgSodium: 275mgCarbohydrates: 12gFiber: 4gSugar: 5gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats! Come follow along.
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Megan Stevens
Mmm, my family would gobble these up and love that flavor combination!
Emily Sunwell-Vidaurri
It's such a yummy flavor combo 🙂
Tessa Simpson
Looks incredible Emily!! We just made some starwberry frosting yesterday...so we are in that mode!!
Emily Sunwell-Vidaurri
LOVE frosting!!! Strawberry sounds great too!
Georgie
OMG where was this frosting when I used to do weight cuts before matches?! This looks insanely good <3
Emily Sunwell-Vidaurri
lol you're so sweet! Thank you! <3
Raia Todd
That frosting looks perfect! I know my girlies will love the pinkness. 😉 And those cupcakes don't sound too bad, either.... 😉
Emily Sunwell-Vidaurri
I wish I could send you some! xo
Jean
I'm swooning at that swirl! Love the color as well and I'm bookmarking this for our next special occasion. 🙂
Emily Sunwell-Vidaurri
Thanks so much Jean! 🙂 I hope you get to make some.
jen
these are absolutely stunning and thanks for the tip about food processing the erythritol to make it "powdered" for frosting
Emily Sunwell-Vidaurri
Thanks so much Jen! 🙂 It helps save a little bit of money processing it in your own versus buying the already powdered.
linda spiker
Those cupcakes are beautiful but that frosting is next level!
Emily Sunwell-Vidaurri
Thanks so much Linda! xo The frosting is pretty special 🙂
heather
that's it! I'm coming over! I'll bring some coffee, kombuch and wine! I MUST try this! 😉
Emily Sunwell-Vidaurri
LOL that would be so much fun Heather! 🙂 Wish I could share some with you.
Kari - Get Inspired Everyday!
These are simply stunning! The also look incredible, nothing like the intense flavor of freeze dried berries!
Emily Sunwell-Vidaurri
Thanks so much Kari! I really appreciate the kind words. 🙂 I totally agree, those freeze-dried berries are so great!
Melissa @Real Nutritious Living
Raspberries and chocolate are the perfect combo! I'll be trying this one for sure Emily!
Emily Sunwell-Vidaurri
Thanks Melissa! I love that flavor combo too. I hope you get to try some 🙂
Alexandra
I'm one of the many people who can't tolerate sugar alcohols. This frosting looks and sounds lovely, but eating it would send me straight to the ER. It took me years to discover what was causing my extreme body reactions. Gut health can be very badly effected by all sugar alcohols. Maybe sugar alcohols are fine for your body, but educate yourself first just in case. Google 'effects of sugar alcohols'
Sincerely,
Alexandra
Emily Sunwell-Vidaurri
Hi Alexandra, I really appreciate your response. I did write in my post that it "could be a great solution" - and I specifically said that because of course not all foods work for everyone. I am a firm believer that everyone should be doing their own research to make sure it's a good fit for them - because after all, we are all different and there isn't a single approach or a blanket approach that fits for everyone. I went back and added that point to my post right after the "could be a great solution" sentence. I'm not sure which sugar alcohols you react to, since there's many varities and some are more known to cause digestive stress than others, but just like you react to them, I have a severe reaction to cane sugar. So for me, cane sugar is never an option and I do react to natural sweeteners in large quantities. Erythritol is known for being more gentle on digestive issues than other sugar alcohols which is why I choose to use it. A lot of people do choose to use it on healing diets, when they have overgrowth of yeast, or when they're working on reducing their cane sugar intake - OR - they use a half and half version of erythritol with another natural sweetener like honey or coconut sugar for example to reduce the "sugar" intake. Of course, sugar alcohols are not for everyone, just as cane sugar, coconut sugar, maple syrup or honey isn't for everyone too. I do have a few honey-sweetened frostings on my blog as an alternative that are just as delicious and well-loved. 🙂 Thanks so much for your response, which prompted me to add that note in my post.
Katja
That is the PERFECT swirl on your cupcakes. YUM! So pretty.
Emily Sunwell-Vidaurri
Thanks so much Katja! I was really excited about how the swirl turned out 🙂
Yvonne
Can't wait to try out this frosting, it looks so perfect and something I can have on my Keto way of eating.
Emily Sunwell-Vidaurri
That makes me so happy Yvonne! I wanted to create something extra special for those who can't have sugar or on Keto, low carb, no-sugar "diets". I hope you get to try some. 🙂
Carol Little R.H. @studiobotanica
Incredible! So gorgeous. I've never used erythritol. Want to mak this frosting! Bet it's SO delish!
Emily Sunwell-Vidaurri
Thanks so much Carol! You could substitute powdered maple sugar, it just won't be "sugar-free" anymore ... but still yummy 🙂
STACEY CRAWFORD
Such a pretty, pink frosting! And low carb friendly too, wow!
Emily Sunwell-Vidaurri
Thanks Stacey! I knew you'd appreciate the low carb aspect 🙂
Tina
This is such a beautiful frosting. I love your photography! Wish I could just pick one up and eat it now.
Emily Sunwell-Vidaurri
Thanks so much for your kind words Tina! Wish I could share some with you! 🙂
Darryl
Any suggestions for someone who doesn't want to use erythritol? Even a natural sweetener as a substitute?
Emily Sunwell-Vidaurri
Hi Darryl, sure 🙂 I have several honey-sweetened frostings on my blog that would be an option. Otherwise, I would use powdered maple sugar for best taste and texture. Powdered coconut sugar could be used as well, but it will really change the color of the frosting making it a lot darker and the pink color most likely won't be pink anymore.
ChihYu
Oh my, these frosting swirls are SO CUTE ! I love that it's pink too. So adorable !
Emily Sunwell-Vidaurri
Thanks so much ChihYu! 🙂
Cristina Curp
Love this!! The perfect keto frosting, and it's dairy free which is my jam. Thank you!!
Emily Sunwell-Vidaurri
It's so much harder to find dairy-free options these days, and always nice to have something that's just as delicious 🙂 Thanks Cristina! 🙂
Katie Walsh Beck
These look great and would be an excellent option for someone with diabetes - i have a friend with a diabetic child and I am always looking for something new to try for him to enjoy at parties.
Emily Sunwell-Vidaurri
That's so kind of you Katie! 🙂
Leslie
Such pretty cupcakes! I love the idea of using freeze dried raspberries - such a good way to keep the colour super vibrant!
Emily Sunwell-Vidaurri
It's a fun way to add some color and flavor 🙂
Renee Kohley
Wow wow wow! I can't wait to make this! The color is so pretty and my mouth is watering at the thought of that flavor!
Emily Sunwell-Vidaurri
🙂 thank you Renee! It's such a fun one and so yummy.
Bella Hardy @ Healthnerdy.com
I had a similar low-carb keto chocolate raspberry swirl frosting at a restaurant recently and found myself craving it and wondering if I could recreate it today.