CHOCOLATE BUTTERCREAM FROSTING
Complete your low carb cake with a delicious chocolate frosting. They'll never know this chocolate buttercream is low carb and sugar free!
Provided by Lisa MarcAurele
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Cream butter with electric mixer.
- Add powdered sweetener and cocoa powder, mix until combined.
- Slowly add unsweetened milk while beating until incorporated.
- Blend in vanilla and stevia until desired consistency is reached.
Nutrition Facts : ServingSize 25 g, Calories 75 kcal, Carbohydrate 1.4 g, Protein 0.6 g, Fat 8 g, SaturatedFat 5.1 g, Cholesterol 20 mg, Sodium 57 mg, Fiber 0.8 g
SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING
A sugar free version of a chocolate buttercream frosting
Provided by SFD
Time 10m
Number Of Ingredients 7
Steps:
- Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
- Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
- Stir in the chocolate and the vanilla extract.
- When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
- This should frost an average sized cake depending the thickness of your frosting.
SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING
Provided by Brenda Bennett | Sugar Free Mom
Number Of Ingredients 3
Steps:
- Add butter and Swerve to a stand mixer and blend on high until incorporated.
- Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
- Stir chips until smooth.
- While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
- Scrape down sides of mixing bowl then bend again until smooth.
- Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.
Nutrition Facts : ServingSize 2 tbsp, Calories 92 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 60 mg, Sugar 1 g, TransFat 1 g, UnsaturatedFat 3 g
SUGAR-FREE FROSTING
Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix.
Provided by Chelsey
Categories Desserts Frostings and Icings
Time 30m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 10.8 g, Cholesterol 23.4 mg, Fat 9.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 164.2 mg, Sugar 3.8 g
SUGAR-FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ICING
This is my favorite sugar free chocolate cake, made with oat flour, it is also high in fiber and absolutely delicious! It is so moist and fluffy, and not at all heavy like some sugar free cakes.
Provided by christina-davis
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
- Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
- Remove from heat.
- Mix oat flour, baking soda, and salt in medium bowl.
- Combine buttermilk and vanilla in small bowl.
- Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
- Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
- Pour batter into prepared cake pans.
- Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
- Frosting:.
- Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
- Gradually whisk by hand cream into melted chocolate.
- With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
- Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
- You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.
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