Skinny Chocolate is a staple for many Trim Healthy Mama followers. I’ve been busy in my kitchen looking for ways to use skinny chocolate as a base for some easy, fabulous desserts.
One of my latest recipes? Skinny Chocolate frosting – perfect for these Trim Healthy Mama chocolate cupcakes.
It all starts with the skinny chocolate, of course. It’s a simple mixture of coconut oil, cocoa powder, and your healthy sweetener of choice.
I usually use a mixture of xylitol and stevia but any sweetener would work (Truvia, erythritol, etc. would work – you just may have to slightly adjust the amount used). Just run it through a coffee grinder first to create a fine powder (it will dissolve into the coconut oil more easily this way).
Melt the coconut oil, mix in your sweetener until it’s dissolved, then add the cocoa. That’s it! For the complete recipe, details see – Easy Dark and Healthy Chocolate.
Skinny Chocolate Frosting
It’s a simple recipe – just melt the coconut oil and cream in a double boiler. Add the sweetener when it’s completely melted, then stir in the cocoa powder.
Immediately transfer the mixture to a chilled bowl and refrigerate. I found that the coconut oil has a tendency to separate so check the chilled frosting after ten minutes and give it a stir to make sure the frosting stays incorporated.
Once it’s chilled to a spreadable consistency, it’s ready to use! Frost your favorite low-carb cake or muffin with a tablespoon of frosting and enjoy!
The frosting should keep about four days unrefrigerated and up to a week in the refrigerator (if you just want to keep it in there to sneak a spoonful every once in a while!).
One note: This frosting has a dark, rich texture. If you’re not a fan of dark chocolate, cut back on the cocoa powder. Or, for a chocolate peanut butter skinny chocolate frosting, replace half of the cocoa powder with defatted peanut flour (like I used in my recipe for sugar-free peanut butter chocolate cups.
When I was considering frosting for my Trim Healthy Mama chocolate cupcakes, I was thinking about a simple ganache, which is made with chocolate and cream. So I thought, why not do the same, but use skinny chocolate? I gave it a try and, surprisingly, it worked!
Makes: about 1 cup
Tools & Equipment:
- Coffee Grinder or grinder
- Wooden Spoon or Rubber Spatula
- Mixing Bowl
- ½ cup heavy cream
- ½ cup refined coconut oil
- ¼ cup xylitol
- 2 scoops Stevia extract
- ½ cup cocoa powder
Place the metal mixing bowl over the saucepan to create the double boiler. This will gently heat the coconut oil and cream together without over cooking it or burning it.
Place in both the heavy cream and coconut oil into the bowl and slowly stir using either a wooden spoon or rubber spatula.
While your wet ingredients are slowly warming together measure out your dry ingredients. Place your xylitol in a coffee grinder to make the ingredient into a fine dust.
This will help create a smoother texture within the frosting. Combine the xylitol and stevia together.
Once the heated mixture is completely melted and mixed together, while it is still warm but not hot mix in the xylitol and stevia mixture. Use a whisk to combine the ingredients so make sure its fully mixed together.
Make sure you take the mixing bowl off the heat and place it on
Once you have mixed in the stevia and xylitol mixture, put in the cocoa powder and whisk until fully mixed in.
If you feel you find any pockets of powder you can whisk more or use a rubber spatula to break them up.
Once your mixture has come together and it looks and feels smooth, move it into a chilled container or room temperature container.
Leave to cool and refridgerate to create a more solid texture to use on your cupcakes, cakes and more sweet treats.
Check your mixture after 10 minutes, if the oil has separated from the rest gently mix it back in ready to set. Let the frosting chill until it is spreadable and easy to handle for decorating.
Are you following the Trim Healthy Mama plan? Do you have a favorite sweet treat that you enjoy indulging on?