Low Sugar Chocolate Frosting Food

SUGAR FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
• Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
• In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
• Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
• After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
• Place one cake layer on a plate.
• Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
• Place the second cake on top.
• Frost the top and outside of the cake (if desired) with the remaining frosting.
• Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

SUGAR-FREE ICING

Steps:

• Beat the two ingredients together until stiff peaks form. That's it! Use in place of icing or frosting for cupcakes and brownies.
• Makes about 1/2 cup of frosting, which should be enough for 24 mini cupcakes if you use a dab. If you want to drown yours in icing, then double up the recipe. With the calories as low as they are, you can afford to.

SUGAR FREE CHOCOLATE FROSTING RECIPE

Steps:

• Open the can of unsweetened coconut cream. Make sure it's a cream and not coconut milk. There's a big difference.
• Remove the coconut fat from the can and leave the liquid water part. You won't be using the liquid.
• Add the coconut cream to a medium bowl.
• Add the monkfruit, cocoa powder, instant coffee powder, and salt.
• In a microwave safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily's chocolate chips. Microwave them on high for 30 seconds then stir. Microwave it for an additional 15 seconds and stir. Repeat this step until the chocolate chips are fully melted. It shouldn't take more than a minute. Be very careful not to over cook the chocolates and cause them to burn.
• Add the melted chocolate to the cream mixture. Use a hand mixture to mix it until it's smooth and creamy.
• Place it in the fridge to thicken up while the cake completely cools down.

SUGAR-FREE KETO CHOCOLATE FROSTING RECIPE

Steps:

• Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
• Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
• Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

CHOCOLATE BUTTERCREAM FROSTING

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.

LOW SUGAR CHOCOLATE FROSTING

Steps:

• Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix).
• Beat until stiff.
• Add pudding mix and continue to beat until light and fluffy.
• Add more skim milk if too thick.

ANNE'S LOW-SUGAR CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
• In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

LOW SUGAR CHOCOLATE FROSTING

Steps:

• Cream softened butter on high speed until it turns pale, or a little over 1 minute
• Add in sugar and beat until smooth. Then gradually add cocoa and vanilla. Make sure all ingredients are well blended and there are no lumps.
• Spoon in the milk, one tablespoon at a time. Beat thoroughly before adding in the next spoon. Yield is a guess.