Best 5 Sugar Free Chocolate Cake With Chocolate Buttercream Icing Recipes

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Indulge in the delectable symphony of flavors with our sugar-free chocolate cake, a masterpiece that harmonizes taste and health. This culinary delight starts with a moist and fluffy chocolate cake base, crafted with almond and coconut flour, natural sweeteners, and rich cocoa powder. Its dense yet airy texture promises a satisfying bite in every slice. The crowning glory is the luscious chocolate buttercream icing, a symphony of creamy richness and intense chocolate flavor. This sugar-free frosting is a testament to the culinary magic that can be achieved without compromising on taste. This recipe also includes two additional flavor variations: a luscious raspberry filling and a decadent salted caramel sauce. These accompaniments elevate the chocolate cake to new heights, creating a divine trio of flavors that dance on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING



Sugar Free Chocolate Buttercream Frosting image

Provided by Brenda Bennett | Sugar Free Mom

Number Of Ingredients 3

8 tbsp butter (softened)
1 cup powdered Swerve sweetener or sugar free sub of choice
1 cup sugar free chocolate chips (I use Lily's Sweets brand)

Steps:

  • Add butter and Swerve to a stand mixer and blend on high until incorporated.
  • Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
  • Stir chips until smooth.
  • While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
  • Scrape down sides of mixing bowl then bend again until smooth.
  • Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.

Nutrition Facts : ServingSize 2 tbsp, Calories 92 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 60 mg, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g

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

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING



Sugar Free Chocolate Buttercream Frosting image

A sugar free version of a chocolate buttercream frosting

Provided by SFD

Time 10m

Number Of Ingredients 7

Butter- 1/2 cup (1 stick softened to room temperature.)
Sugar Free Powdered Sugar- 3 cups. You can make this yourself using this recipe or buy sugar free powdered sugar online here.
Unsweetened Baking Chocolate-- 1 4 ounce bar. Melt this and use it at room temperature. Sometimes I will just put mine in sunshine and allow it to melt while I work. Be sure to put it on a plate or in a bowl if you decide to do this.
Vanilla extract (can sub in rum or other extract..- 2 teaspoons.)
Dairy- Milk (Buttercream, or Greek Yogurt- 3-4 tablespoons depending on desired thickness.)
How to make Sugar Free Chocolate Buttercream Frosting
By the way (if you are looking for more of a cocoa frosting, check out this recipe for sugar free cocoa buttercream frosting.)

Steps:

  • Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
  • Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
  • Stir in the chocolate and the vanilla extract.
  • When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
  • This should frost an average sized cake depending the thickness of your frosting.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING



Chocolate Lover's Cake with Chocolate Buttercream Icing image

Very rich and very very chocolaty!

Provided by jowolf2

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h

Yield 16

Number Of Ingredients 19

8 (1 ounce) squares baking chocolate
2 tablespoons heavy whipping cream
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
¾ cup cocoa powder
1 cup sour cream
1 cup cold coffee
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup heavy whipping cream
4 (1 ounce) squares baking chocolate
⅓ cup cold coffee
2 cups confectioners' sugar, or more as needed
1 cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
  • Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
  • Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
  • Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
  • Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
  • Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g

CHOCOLATE BUTTERCREAM ICING



Chocolate buttercream icing image

Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 15m

Yield 10-12 cupcakes, or 1 x 20cm cake

Number Of Ingredients 5

100g milk chocolate
200g butter, softened
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk

Steps:

  • Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
  • Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use a food processor to grind the oat flour until it is a fine powder. This will help the cake to have a smooth texture.
  • Be careful not to overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to create the chocolate buttercream icing.
  • Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This sugar-free chocolate cake with chocolate buttercream icing is a delicious and decadent dessert that is perfect for any occasion. It is also a great option for people who are on a low-carb or sugar-free diet. The cake is moist and flavorful, and the frosting is rich and creamy. With a few simple tips, you can easily make this cake at home and enjoy it with your family and friends.

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