This secretly healthy chocolate frosting recipe is so deliciously rich and chocolatey, you’ll want to eat it straight up with a spoon!
Easy healthy chocolate frosting
This recipe calls for NO shortening, NO trans fat, and NO corn syrup.
It’s a fantastic 5 ingredient thick and creamy chocolate frosting you can slather on absolutely everything!
Try it on cakes, cupcakes, muffins, or pancakes, or eat it right out of the blender.
Also try these Easy Cinnamon Rolls
During sophomore year of college, my favorite roommate introduced me to the idea of eating Pillsbury chocolate frosting straight from the jar.
With a spoon.
Like ice cream.
(Guess why she was my favorite roommate…)
Obviously this was not the healthiest habit, although it embarrassingly fit right in with the rest of my all-carbs-all-sugar college diet.
I created the following recipe as a healthier alternative, and years later it’s still one of my favorite recipes, because you can use it in so many different ways.
Hint: It’s great on top of these Sweet Potato Brownies
Recipe variations
My personal favorite way to make the recipe is with peanut butter, because it will taste like eating a Reeses peanut butter cup!
If you want a more neutral flavor, simply use almond butter, cashew butter, sunflower butter, or even coconut butter instead of peanut butter.
Still craving chocolate? Make Chocolate Banana Bread
Healthy chocolate frosting recipe video
Above – watch the step by step video
Healthy Chocolate Frosting
Ingredients
- 1/2 cup almond butter (or peanut butter, or allergy friendly sub)
- 4 – 6 tbsp pure maple syrup, honey, or agave (or here’s a keto version)
- 1/4 cup regular or dutch cocoa powder
- 4 – 5 tbsp milk of choice
- 1 tsp pure vanilla extract
Instructions
- Blend everything together until completely smooth. It's smoothest if you use a blender or food processor but can technically be done by hand if needed. Store leftover frosting covered in the fridge.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Ways To Use The Frosting
Jamie says
We must be on the same wavelength! Yesterday I had a croissant on my plate and wished it was a chocolate croissant. I quickly mixed almond butter and cocoa powder together to put on it. It was missing a little something. The frosting here is probably what I really needed. Luckily there are more croissants!
Funny enough, I woke up on Saturday morning wanting a pumpkin chocolate chip muffin. I thought of making some, but got one from a bakery instead. Then your post on Monday was pumpkin muffins! Love it.
CCK Media Team says
That croissant sounds fantastic!
Theron says
It is uncanny how you sometimes post something with perfect timing. When this post arrived I was baking a single layer chocolate cake and thinking to myself that I wished there was something different and healthier that I could use instead of the usual vegan buttercream. I was worried that my machines wouldn’t handle the small amount of the recipe so I just whisked it up by hand using the higher amount of liquids. The texture reminded me of play dough (if anyone can remember that) which was similar to a ganache, and was the perfect thing that I had wished for.
Alpine Pedestrian says
I made this and ate some with a handful of baby marshmallows. So much for healthy, but it tasted good!
Autumn Mathews says
This frosting looks delicious! What is the serving size?
Holly says
She lists nutrition facts under the recipe’s directions
Val C says
Does this need to be doubled for a 2 layer 8” round cake?
Wanda says
This frosting is quite tasty and so easy. Is there a place that shows the WW count on chocolatecoveredkatie’s recipes? I thought in the past there was, but I don’t see it for this recipe.
Holly says
She lists nutrition facts under the recipe’s directions, weight watchers points are there too
Eileen says
I just made a banana cake that has no sugar. I wanted a frosting that didn’t have any processed ingredients as well as minimal sweetener and no refined sugar. I frosted my cake an had to lick off the spatula. Wow! This is tasty. Two thumbs up!
Sara says
This is a fantastic frosting recipe! I have made it with peanut butter and really love it. However, yesterday I made it with coconut butter instead and liked it even better. It turned out so silky. I just used an ordinary hand electric mixer to mix and it worked out just fine. I find this makes just the right amount frosting for a 9-inch square cake.
Jacquelyn says
SO GOOD. I made this for frosting on the chocolate cake with cauliflower and it is as delicious and creamy as promised. I see myself making this just for a treat on its own soon. Thank you!
Avra says
Had absolutely no issues mixing by hand; it mixed very smoothly and easily. No need to dirty a blender or food processor!
Not sure if this made the difference but I do keep my natural peanut butter in the pantry so it was pretty loose.
Wydell says
Hi there! Has anyone tried this using 1/4 cup nut butter and 1/4 miyokos butter (or similar)? Looking forward to making these for the new year!
Christina says
This recipe is amazing! It’s my second year in a row using it for my kiddo’s birthday. Last year (when we could have parties) I had at least 5 parents ask for the recipe. My kids requested this recipe again for topping the cake. I add just a little bit of salt and it brings the flavors out more. I love that I can make dairy-free, delicious frosting so easily. Thanks so much for this recipe 🙂
Emily Moe says
Did you use peanut butter or almond butter? My kids typically eat Almond butter but peanut butter seems smoother.
Rachel says
Which peanut butter do you recommend? Would like to use one that has clean ingredients so that this recipe remains clean. Thanks!!
CCK Media Team says
Most peanut butters should be fine. Like you, we prefer natural peanut butters (with the ingredients being just peanuts, or peanuts and salt), so those work here too.
Melissa-Ann says
I loved the cake and the frosting! I just had to stir in 2-3 additional TBSP of maple syrup into the frosting to suit my tastes. 🙂
CCK Media Team says
Thank you so much for trying it 🙂
Dani says
Is there Any way to make this keto using lakanto monk fruit sweetener? I cannot have honey or any of the syrups including keto syrup? Thanks
CCK Media Team says
Sure, just add more milk of choice as needed to thin it out.
susan towlson says
thank you for this very good frosting recipe, its easy and perfect
Alisha says
Freaking amazing!
CCK Media Team says
💕💕
Reena Sood says
Reading these reviews I was wondering how this could be that good… such simple ingredients and it seemed like I’d just be eating a spoonful of almond butter…… I will admit, I WAS WRONG… this was the most amazing thing I’ve ever ate!! I usually hate frosting but just couldn’t looked past these reviews and wow they did not disappoint, I just want to put this in everything!!
Maddie says
I was looking for a somewhat guilt free icing to eat and I found the pot of gold. It is the perfect mix of chocolate, nutty flavors, and a bittersweet taste. I will definitely make this all the time!!!
CCK Media Team says
❤❤
Marie says
I used peanut butter-a little to peanut butter chocolaty. Next time will melt some of your chocolate chips and add some powdered sweetener from your sugar-free powdered sugar recipe. I love sweets but feel really guilty about sneaking a tsp of sugar in there so thanks for this awesome blog so I don’t need to put sugar in there. Also katie please focus on dessert!! I love to make dessert on a daily basis whether I eat it with lunch, breakfast, or dinner!
CT says
Hi! Can I sub canned pumpkin for the butter?
Katie says
I loved it. You definitely can taste the peanut butter if you decide to use it, but it is a nice change from how i usually make frosting.
Debi says
The frosting tastes good but turned out a bit thin. What can I use to thicken it up a bit? Would ground flax seeds be a good option?
Beth D. says
Fabulous! Thank YOU! Mine did come out a little on the wetter side because I used 6 Tbsp of maple syrup because my almond butter is 100% blanched almonds(not sweet). But I could have it like that as pudding! YUMMY
Sarah says
How much does this make and can it be piped?
Caroline says
Hi! Can I sub canned pumpkin for the butter?
Dough says
My blender broke down amidst the whipping, so I finished by hand. I may have not added enough milk, but the end result tastes like a Chocolate Truffle – the most amazing consistency and flavor!
CCK Media Team says
Thank you so much for trying it!
Caroline says
Hi! Would it work to sub canned pumpkin for the butter?
Julia Serrano says
I have done this with both almond and coconut butter. It tastes amazing, exactly like chocolate fudge– as described. The coconut butter version does not pipe well nor does it spread smoothly on cakes/cupcakes, so I ended up just plopping some frosting on top and patting it flat on a cake with a off-set spatula. Still delicious, just a note to anyone wanting to try frosting with coconut butter. I used Artisana Raw Coconut Butter, so maybe other brands like Nutiva might work better. I am not sure though, but that you for this delicious and oil-free frosting.
Julia Serrano says
*thank you, not that you
CCK Media Team says
Thank YOU for trying it 🙂
Rose says
The best chocolate icing I’ve ever had! A dessert on its own!
I used 1/2 a cup plus 1 tbsp of Mayver’s crunchy peanut butter (sold in Australia), 4 tbsp of maple syrup, 4 tbsp of milk.
Stef says
Just made it, pretty good!!
Helen says
Quick easy and scrumptious
kitkat_caboodle says
I made this about six months ago to frost chocolate mug cakes and kept it in the freezer. So good!
Deni says
Hello Katie!
I was wondering if this chocolate frosting freezes? I made a big batch of it but I am not sure if I can freeze the extras?
CCK Media Team says
Hmm sorry we have not tried! Be sure to report back if you experiment 🙂
Gina J says
They say follow the directions! Somehow I missed the milk. The result was just like fudge! I put it on zucchini brownies and it took awhile to spread, but it sure tasted AWESOME. I used cashew butter and extra dark cocoa powder. Definitely a repeatable offense! With milk next time 🤣
Elyssa says
Oh my goodness, this is my new go-to chocolate frosting recipe! I couldn’t find my standard recipe so did a search for choc frosting on this site, knowing it would be healthier than what I’d find elsewhere. I used peanut butter (Crazy Richard’s, which I regularly eat straight from the jar) and just mixed it by hand, which worked fine. It is soooo good – thick and flavorful without being cloying sweet. I had to hold myself back from eating what was left after I spread it on the chocolate banana bread that it was intended for. Thank you for this and so many other great recipes on this site!
Val says
Delicious on gluten free brownies!
Kayla says
Can this be piped??? Trying to find a healthy frosting to decorate my 1 year old’s smash cake with!!
Laura says
I wanted to experiment with the pb powder and here’s what i came up with:
1/2c Artisana Hazelnut Cacao Spread, 1/4c Organic Naked PB powder, 5Tbsp cow milk (I had run out of plant milk otherwise would have used that!), 1tsp vanilla. Mixed all with a handheld electric mixer. OMG. Toooo gooood!!
I ate what was leftover after frosting the Healthy Chocolate Cake – but no one saw me do it, so it doesn’t count right??
Love these healthy desserts, Katie, thank you! And i really appreciate your notes about all the possible substitutions – so helpful. Keep ‘em coming!!
tahnie hanouka says
Can I use drinking chocolate ? I don’t have any other powdered choco at the moment
Rene says
This is very tasty and makes a lot. The only issue I had was it was very watery when made with only the half cup of almond butter. I have made it twice now and in order to get the nice thick frosting I need to use 1 cup of almond butter. Otherwise I follow the recipe exactly and its delicious.