Coconut Oil Frosting Recipe: How to Create Dairy Free Frosting with Coconut Oil
We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Healthy chocolate frosting - is there such a thing?
Well yes, yes there is!
What if I told you that you could eat spoonfuls of frosting for breakfast and not even feel guilty?
What if I told you that you could eat chocolate frosting for breakfast and fire up your metabolism?
Or eat frosting for breakfast and lose weight?
Well, have a seat, because that is what I'm telling you!
Say goodbye to those guilt-induced sugar rushes! Coconut oil frosting offers a healthier alternative to traditional buttercream frosting.
Packed with medium-chain triglycerides (MCTs), coconut oil is believed to boost metabolism, aid in weight loss, and provide a quick energy boost. So, you can have your cake and eat it too, guilt-free!
Easy vegan coconut oil dairy free frosting recipe
I first heard of this idea several years ago from Lisa over on Thrive Style - (please check out her original post). I have modified the recipe a bit and made it more THM friendly, but the real credit definitely goes to her for suggesting such a lovely idea!
What can I spread my coconut oil frosting recipe on?
Use to frost whatever your heart desires (just make sure whatever you are frosting is cool, NOT warm, as that will cause the frosting to melt)!
It's perfect for icing cupcakes or chocolate cake!
Or just eat it by the spoonful! (I may or may not have done this)
Can I use liquid coconut oil in this dairy free frosting recipe?
No, for the best results, it is recommended to use solid coconut oil rather than melted coconut oil or liquid coconut oil in this dairy-free frosting recipe.
The solid state of coconut oil contributes to the desired texture and consistency of the frosting.
Does the frosting taste like coconut because of the coconut oil?
Coconut oil does have a natural coconut flavor, but the intensity of that flavor can vary.
If you use virgin coconut oil, which retains its natural coconut taste, your frosting will have a subtle coconut undertone. This can add a unique and tropical twist to your creations.
On the other hand, if you opt for refined coconut oil, there will not be any coconut flavor. This allows the chocolate and other ingredients to take center stage, resulting in a more neutral flavor profile.
Frequently Asked Questions - How to Use Coconut Oil Frosting
Can I pipe this frosting?
You should be able to, but it's best to refrigerate the frosting beforehand. Pop it in the refrigerator for a little while, then give it a quick beating with your hand mixer or stand mixer, and the consistency of this frosting should be much better for frosting.
I've not actually tried piping the frosting, though.
To achieve intricate designs or piping, if you need a stiffer frosting consistency, you can add a touch more low-carb powdered sugar to give it some stability for those fancy decorations.
Can I save any leftover coconut oil frosting for later use?
Absolutely! Just pop it into an airtight container and store it in the refrigerator.
Keep in mind that coconut oil solidifies when chilled, so let it come to room temperature before using it again.
Give it a quick whip, and voila! Your frosting will be as good as new.
Can I experiment with different flavors using coconut oil frosting?
Craving something nutty? Try a hint of almond extract.
Feeling tropical? Sprinkle in some shredded coconut.
Remember, coconut oil frosting may soften or melt at room temperature, so refrigerate it if needed. If your frosting is too stiff, add a tablespoon of almond milk to thin it out.
On the other hand, if it's too runny, try adding a bit of low-carb powdered sugar to stiffen it up. Play around with the ingredients and techniques to customize your frostings to your liking.
This is very rich, and even though it doesn't make much, I sometimes cannot eat it all at once. I just pop it in the refrigerator and eat a spoonful when I need something sweet!
Healthy Coconut Oil Chocolate Frosting
Indulge guilt-free with our vegan coconut oil frosting recipe - our smooth, creamy, and dairy free frosting is a great alternative to traditional buttercream frosting.
Ingredients
- 2 Tablespoons SOLID coconut oil (you do not want melted - it won't work)
- 2 teaspoons cocoa powder
- 1 Tablespoon THM Gentle Sweet
- 1 "doonk" stevia extract (if you like things really sweet - otherwise omit)
- 1 Tablespoon peanut flour (or 1 Tablespoon natural peanut butter)
- Dash vanilla
- Pinch of mineral salt
Instructions
Combine all ingredients and mix well with a hand mixer.
Notes
It is a good idea to put your bowl in the freezer for a few minutes to insure that it is nice and cool. The coconut oil will melt if it gets too warm (and will not be "frosting-like").
MACROS:
The macros were calculated using Adams Natural Peanut Butter.
If you use peanut flour instead of peanut butter, you will have the following macros:
246 calories
27 grams fat
4 grams carbs
2 grams fiber
3 grams protein
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 329Total Fat 35gTrans Fat 0gCholesterol 0mgCarbohydrates 6gFiber 3gSugar 0gProtein 5g
These macros were generated automatically, and will be different depending on what brand of ingredients you use.
Isn't coconut oil amazing? I can't wait to try your recipe!
Thanks for sharing!
Thanks for stopping by! I totally agree - I love coconut oil!
Definitely going to try this!!
I just made this tonight and used it as a dip for fresh strawberries.........it was amazing!!! 🙂
Great idea!!
is there suppose to be a crunchy effect to this?
No, it should not be crunchy. Perhaps the sweeteners made it so?
Is there an alternative to the peanut flour / peanut butter? I must be one of the few people in the world that doesn't like chocolate and peanut together.
I'm sure you could use another nut butter of choice (almond or cashew)?
I made a double batch to coat my pumpkin brownies and i used pb2 powderadding protein. This is my first attempt at a healthier frosting. Wish me luck I'm definetly learning a new way to baking.
What peanut butter do you use? My natural peanut butter is gritty.
I use Adams Natural No-Stir Peanut Butter.
how much does this recipe make? I'm making a two tier 6" sugar free gluten free chocolate cake for my ADHD 6 yr old for his birthday and need to frost it, this sounds perfect!
I'm not sure this would be enough for that. I have used it to ice a cake in a mug . . . you may want to do a recipe and a half or two.
I just made these cookies https://www.sweetashoney.co/chocolate-avocado-cookies/, but because I didn't add the optional sweetener, they desperately needed frosting so I landed here (I've used many of your other wonderful recipes) and this was so simple and fantastic! Exactly what the cookies needed. Thanks!
Am I right in assuming this needs to be made with a powdered sweetener? Not everyone is familiar with the THM gentle sweet and I sometimes forget that it is powdered 🙂 I have a mental block sometimes in thinking the gentle sweet is just less sweet than the Super Sweet lol 🙂
You could make it with a granulated sweetener, but it will be a grainy texture.
I have problems with my gentle sweet getting gritty. Do you have this problem if so anyway to fix it?
What would be an alternative to the GentleSweet? I won’t have any xylitol products in the house because I’d the dog, but have every other kind of Keto sweetener!
Any powdered sweetener would work!
Just tried it and it works very well.
So if I made this with Peanut butter it would be an S??
"If you make this recipe with the peanut flour instead of peanut butter it would be a Deep S, and most of us (ok, me) need more Deep S in our lives!"
Thank you!
Yes!
This is absolutely delicious! Just made it to be the filling in the THM chocolate cookies from the THM cookbook after I saw your post on FB. Keeping this one in my back pocket! Love all of your recipes that I have tried.
Yay, I'm so glad you enjoyed it!