Low-Sugar Chocolate Frosting Recipe (Without Powdered Sugar)

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This low-sugar chocolate frosting is made without powdered sugar. It's subtly sweet, rich, and totally satisfying.

Prep Time5

Cook Time3

Chilling Time20

Total Time28

Course: Dessert

Cuisine: American

Servings:

Calories: 209.3kcal

1 cup chopped dark chocolate (approximately 5.6 oz or 160g)
1 cup creamy natural peanut butter (or substitute any other nut or seed butter, see notes below)
1/4 teaspoon salt
1 teaspoon vanilla extract

Add 1 cup chopped dark chocolate to a small pot on the stove set to low heat.
Stir constantly until melted, then immediately remove the pot from the heat.
Add 1 cup creamy natural peanut butter to the pot, then mix well.
Add 1/4 teaspoon salt and 1 teaspoon vanilla extract to the pot, then mix well (it’s important that you don’t add the vanilla before the peanut butter, otherwise the chocolate might seize).
Chill the pot in the fridge for 10 minutes, then mix well.
Continue to chill for another 10 minutes or until it has a thick, spreadable consistency.
If the frosting becomes too firm after chilling, reheat briefly on the stove until spreadable.
Use immediately to frost a 9-inch single layer cake or 12 cupcakes. Alternatively, store in the fridge for up to five days and reheat until spreadable before using.

I recommend using a freshly opened and stirred jar of nut butter. Older nut butter stored in the fridge can be quite dry and may cause the frosting to firm up too much.
If you store your frosted cake or cupcakes in the fridge, the texture of the frosting will be firm and fudge-like. If you prefer a softer texture, I recommend allowing your frosted cake or cupcakes to come to room temperature before serving.