Almost Sugar Free Chocolate Frosting Recipes

SUGAR-FREE KETO CHOCOLATE FROSTING RECIPE

Steps:

• Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
• Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
• Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

SUGAR FREE CHOCOLATE FROSTING RECIPE

Steps:

• Open the can of unsweetened coconut cream. Make sure it's a cream and not coconut milk. There's a big difference.
• Remove the coconut fat from the can and leave the liquid water part. You won't be using the liquid.
• Add the coconut cream to a medium bowl.
• Add the monkfruit, cocoa powder, instant coffee powder, and salt.
• In a microwave safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily's chocolate chips. Microwave them on high for 30 seconds then stir. Microwave it for an additional 15 seconds and stir. Repeat this step until the chocolate chips are fully melted. It shouldn't take more than a minute. Be very careful not to over cook the chocolates and cause them to burn.
• Add the melted chocolate to the cream mixture. Use a hand mixture to mix it until it's smooth and creamy.
• Place it in the fridge to thicken up while the cake completely cools down.

SUGAR-FREE CHOCOLATE FROSTING

Steps:

• Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly.
• Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, Splenda, cocoa powder, and extracts. Beat until smooth and fluffy.
• The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.

SUGAR-FREE FROSTING

Steps:

• In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
• In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

ALMOST SUGAR FREE CHOCOLATE FROSTING

Steps:

• Chop and melt the chocolate using a double boiler and then pour into a mixer bowl, let cool slightly.
• Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.
• The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.

LOW SUGAR CHOCOLATE FROSTING

Steps:

• Cream softened butter on high speed until it turns pale, or a little over 1 minute
• Add in sugar and beat until smooth. Then gradually add cocoa and vanilla. Make sure all ingredients are well blended and there are no lumps.
• Spoon in the milk, one tablespoon at a time. Beat thoroughly before adding in the next spoon. Yield is a guess.