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Healthy Coconut Oil Chocolate Frosting {THM Friendly, Sugar Free, Low Carb, Dairy Free}

June 1, 2016 By Sarah Hardy 23 Comments

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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!

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! She also has some beautiful things to say about coconut oil – the star ingredient in this recipe, so please check it out.


Coconut oil had the short end of the stick for a while, but now it is known to increase energy, increase your metabolism, and promote fat burning. With those claims, why WOULDN’T you want to eat frosting for breakfast?

Healthy Coconut Oil Chocolate Frosting {THM Friendly, Low Carb, Sugar Free, Dairy Free}

  • 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

Directions

  • Combine all ingredients and mix well with a hand mixer.
  • Note: 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”).

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)! Or just eat it by the spoonful! (I may or may not have done this)
This morning I made the mini white cake from the THM cookbook, and used this frosting to frost it. The frosting alone doesn’t have very much protein, so if I were only eating the frosting I would pair it with a cup of collagen coffee or collagen tea.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!

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!

 

This post contains affiliate links. If you use these links to make a purchase, I receive a small commission to support this blog. Thank you!

Suggested for this recipe:

Golden Barrel Coconut Oil 32 Oz


De-fatted Peanut Flour


Gentle Sweet 1 lb (453 grams) Pkg


Pure Stevia 1 oz (28 grams) Pkg



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Filed Under: Dessert, Uncategorized Tagged With: coconut oil, Dairy Free, Deep S, Gluten Free, Low Carb, Sugar Free, thm, Trim Healthy Mama

« Copycat Vanilla Triple Zero Yogurt {Sugar Free, THM FP}
THM-Friendly Macaroni Salad {THM-S} »

Comments

  1. Lori Geurin says

    August 17, 2016 at 10:34 am

    Isn’t coconut oil amazing? I can’t wait to try your recipe!

    Thanks for sharing!

    Reply
    • dsdjhardy says

      August 17, 2016 at 10:37 am

      Thanks for stopping by! I totally agree – I love coconut oil!

      Reply
  2. Amy says

    August 30, 2016 at 1:29 pm

    Definitely going to try this!!

    Reply
  3. Trish says

    January 9, 2017 at 10:09 pm

    I just made this tonight and used it as a dip for fresh strawberries………it was amazing!!! 🙂

    Reply
    • Tammy says

      November 28, 2018 at 7:54 am

      Great idea!!

      Reply
  4. Tina Kelly says

    March 5, 2017 at 12:04 pm

    is there suppose to be a crunchy effect to this?

    Reply
    • dsdjhardy says

      March 5, 2017 at 2:33 pm

      No, it should not be crunchy. Perhaps the sweeteners made it so?

      Reply
  5. Deb R. says

    March 22, 2017 at 6:04 am

    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.

    Reply
    • dsdjhardy says

      March 22, 2017 at 10:59 pm

      I’m sure you could use another nut butter of choice (almond or cashew)?

      Reply
  6. Christy says

    April 22, 2017 at 7:58 am

    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.

    Reply
  7. Brthany says

    February 4, 2018 at 3:47 pm

    What peanut butter do you use? My natural peanut butter is gritty.

    Reply
    • Sarah Hardy says

      February 4, 2018 at 10:01 pm

      I use Adams Natural No-Stir Peanut Butter.

      Reply
  8. Stephanie says

    February 26, 2018 at 9:02 pm

    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!

    Reply
    • Sarah Hardy says

      February 26, 2018 at 10:50 pm

      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.

      Reply
  9. Diane says

    June 20, 2018 at 11:48 am

    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!

    Reply
  10. Lucretia Goodwin says

    October 21, 2019 at 3:29 pm

    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 🙂

    Reply
    • Sarah Hardy says

      October 25, 2019 at 3:04 pm

      You could make it with a granulated sweetener, but it will be a grainy texture.

      Reply

Trackbacks

  1. THM-Friendly Macaroni Salad {THM-S} - My Montana Kitchen says:
    June 3, 2016 at 8:55 am

    […] Healthy Coconut Oil Chocolate Frosting {THM-S, Dairy Free, Sugar Free} […]

    Reply
  2. Skinny Cashew Snickers Bars {THM-S, Sugar Free, Low Carb} - My Montana Kitchen says:
    November 1, 2016 at 7:01 pm

    […] If your cream is cold, it will harden the coconut oil and give you a frosting instead of liquid. Either warm your cream before mixing it in or pop it in the microwave for a few seconds to make it liquid again after you mix it all together. (If you want a chocolate frosting, check out my Healthy Coconut Oil Frosting recipe.) […]

    Reply
  3. Deeply Satisfying: A Roundup of THM Deep S Recipes - Briana Thomas says:
    February 22, 2017 at 4:02 am

    […] Healthy Coconut Oil Chocolate Frosting // My Montana Kitchen […]

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  4. THM Fuel Cycle Challenge and Menu | My Montana Kitchen says:
    January 31, 2018 at 4:59 pm

    […] – Healthy Coconut Oil Chocolate Frosting (Make sure to use the Peanut Flour Option to stay in Deep S mode.) I just eat this from the bowl […]

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  5. Ultimate List of THM Deep S Meals says:
    July 28, 2018 at 7:20 am

    […] Chocolate Frosting (Deep S if using peanut flour option) […]

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  6. October Challenge and Fuel Cycle Menu | My Montana Kitchen says:
    September 25, 2018 at 10:54 pm

    […] Coconut Oil Chocolate Frosting (Use Peanut Flour […]

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Welcome to My Montana Kitchen! This is where I share easy, family friendly, healthy recipes. Many of my recipes are low carb, some are healthy carbs, and all are sugar free and Trim Healthy Mama Friendly!

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