Creamy Chocolate Frosting – Dairy, Nut, (Refined) Sugar Free



 Wahoo!!!  This is a pretty epic milestone here in our home.  I have been working on a frosting recipe for FOREVAH.  Nothing has really worked, and it’s been incredibly frustrating.  Too runny, too stiff, too grainy, too everything.  I always make cupcakes for my kids to take to birthday parties, and I’m so pumped to have landed on a recipe that tastes great and keeps well.  Now, this does have coconut oil and shortening in it, so you will need to refrigerate it if you’re not using it right away.  You’ll then want to pull it out about 10 minutes before serving.  And I’ll just get this out of the way.  No, this is not “low in sugar”.  This has kind of obscene amounts of honey and maple syrup in it, but I’m cool with it.  Cupcakes are a super big treat, and I want them to actually taste GOOD.  Ya feel me?  The thing I love is that it has some really good fats in it as well, so they’re not getting a massive “sugar” rush, and it shouldn’t affect blood sugar much.  But hey, it’s really good!  I think even your friends that are used to the sugar-full goodies will love it!

I used a piping bag and swirled it (not so beautifully) on top of the cupcakes, and it worked great!  You could easily just put it on with a knife too!  Can’t wait to hear what you guys think!  Here are the links for some of the ingredients you might not be familiar with.

Nutiva Shortening – can also be found at Whole Foods these days!

Coconut Flour

Arrowroot Powder


Creamy Chocolate Frosting
Serves 12
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Prep Time
15 min
Prep Time
15 min
  1. 2 tablespoons arrowroot powder
  2. 2 tablespoons coconut flour (sifted)
  3. 2 heaping tablespoons organic cocoa powder
  4. 1 cup Nutiva shortening
  5. 1 teaspoon organic vanilla extract
  6. 1/4 cup raw honey
  7. 1/4 cup maple syrup
  8. 1/4 cup coconut oil (melted but not warmer than room temp)
  1. Mix all ingredients together in a stand mixer or with hand beaters until smooth
  2. Be sure to scrape the sides if the cocoa powder or flours have crept up the sides
  3. Turn the mixers to low and slowly pour in the coconut oil
  4. Once the coconut oil is all in, turn the beaters up to medium for 30 seconds to 1 minute until all the coconut oil is fully mixed in with the rest of the frosting
  5. Frost cupcakes or cake immediately
  1. **Hot temperatures will affect how this sets, so be sure to plan accordingly with hot weather! You can put it in the fridge for a few minutes to set if it becomes too thin
  2. **This does save well! Keep it in the fridge and pull it out and rewhip before frosting.
The Kandid Kitchen


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