Amazing and simple Chocolate Fudge Frosting that is paleo, keto friendly, vegan, dairy-free, and sugar-free. This frosting has only two main ingredients and can be made by anyone! Easy, foolproof Chocolate Fudge Frosting. It is absolutely delicious while remaining low in carbohydrates.

You can eat this Chocolate Fudge Frosting without the worry of raising your blood sugar levels much at all. It is rich, smooth, delicately sweet, and full of goodness. You can also eat this frosting (in moderation) and stay in ketosis.

I made this simple Paleo Chocolate Frosting for my 11-year-old daughter’s birthday. Together we made a grain-free chocolate cake (this one) that we frosted with this amazing Chocolate Frosting. It turned out perfect. I’ve been making grain-free birthday cakes for years now. Many of my friends will tell you that they have received a cake from me as their birthday present! I just love making people birthday cakes because often as we get older nobody makes us a cake anymore and we don’t often make one for ourselves. I know that most of us still want our birthday cake, right?

Please try this frosting for your next special occasion and let me know what you think. I am confident you will love it.

Print Recipe
5 from 2 votes

Chocolate Fudge Frosting

Course: Desserts
Servings: 24 cupcakes or 1 layer cake
Calories: 83kcal



  • Chill can of full-fat coconut milk in the fridge overnight. Scoop only the solid white coconut cream into a stainless-steel mixing bowl or double boiler. If you use a can of coconut cream you do not need to chill it but still only use the solid white coconut cream and not the liquid.
  • Add the chocolate chips into the bowl as well and gently melt the coconut cream and the chocolate chips together in your double boiler or by setting the bowl on top of a pot with a little boiling water in it over medium heat. Stir frequently and be careful not to burn.
  • Remove this mixture from the stove and add the stevia, vanilla, and sea salt. Mix well.
  • Next, place the bowl into the fridge for 30-40 minutes until it firms up enough to whip into frosting. It may harden faster or slower depending on the bowl and batch size. Check it a couple times and if it has gotten too hard to whip then let t sit on the counter to soften up. I put it in the fridge overnight and then left it on the counter for a few hours in the morning until I was ready to frost a birthday cake.
  • Whip the frosting with electric beaters until smooth, creamy, and airy. If it’s still too firm, you can leave it out on the counter for a bit longer. You should not need to add any additional liquid to thin it.
  • I do not have much sweetener added to this recipe. I find the coconut cream is sweet enough and depending on how dark the chocolate is that you used too, it should be perfect. You can always add a bit more sweetener to satisfy your taste. The pinch of sea salt helps enhance the flavor.


This recipe yields enough to frost an 8-9 inch layer cake or 24 cupcakes.
On a hot day, this frosting could get too soft. You may want to keep frosted cake or cupcakes in the fridge until you are ready to enjoy them. If it is cool or room temperature to can store the cake or cupcakes on the counter. You may find that this frosting becomes a little hard in the fridge, sort of like a ganache.


Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0mg | Iron: 0mg