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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!
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Suggested for this recipe:
Golden Barrel Coconut Oil 32 Oz
Gentle Sweet 1 lb (453 grams) Pkg
Pure Stevia 1 oz (28 grams) Pkg
Healthy Coconut Oil Chocolate Frosting {THM Friendly, Sugar Free, Low Carb, Dairy Free}
This chocolate frosting is made using coconut oil.
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").
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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.