This low-carb chocolate monk fruit frosting is a rich and creamy topping for cakes and cupcakes, like this moist and fudgy monk fruit cake. Give it a try if you’re in the mood for a decadent low-carb dessert.
Ingredients and Substitutions
This frosting is made with pure liquid monk fruit sweetener. It’s a sugar-free natural sweetener made from monk fruit (also called luo han guo). I love using it in all sorts of low-carb dessert recipes, like this monk fruit fudge, which is another one of my favorites.
Coca powder gives this frosting its delicious chocolate flavor. You can use either natural cocoa powder, Dutch-process cocoa powder, or raw cacao powder.
Creamy natural peanut butter adds richness and body to this frosting. You can substitute any other creamy unsweetened nut butter or seed butter you prefer.
Vanilla extract enhances the other flavors in this frosting. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to Make Monk Fruit Frosting
Start by adding the cocoa powder, boiling water, vanilla extract, pure liquid monk fruit sweetener, and salt to a large mixing bowl, then whisk well to dissolve the cocoa powder.
Add the peanut butter, then use a spoon to mix until incorporated.
Use immediately to frost a 9-inch single layer cake, or store in an airtight container in the fridge for up to three days. Bring to room temperature before using.
Monk Fruit Frosting Recipe
Equipment
- Mixing bowl
Ingredients
- 1/3 cup cocoa powder
- 3/4 cup boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon pure liquid monk fruit sweetener
- 1/4 teaspoon salt
- 1 cup creamy natural peanut butter (or any other nut butter or seed butter)
Instructions
- Add 1/3 cup cocoa powder, 3/4 cup boiling water, 1 teaspoon vanilla extract, 1 teaspoon pure liquid monk fruit sweetener, and 1/4 teaspoon salt to a large mixing bowl, then whisk well to dissolve the cocoa powder.
- Add 1 cup creamy natural peanut butter, then use a spoon to mix until incorporated.
- Use immediately to frost a 9-inch single layer cake, or store in an airtight container in the fridge for up to three days. Bring to room temperature before using.
Notes
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Store the frosted cake in the fridge, since this frosting is made without added sugar, which acts as a preservative in traditional frostings.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
