Creamy Sugar-Free Chocolate Blender Frosting


  • 1/2 cup granular erythritol
  • 1/2 tsp. xanthan gum
  • 1 tsp. stevia powder (equivalent to 1 cup sugar)
  • 6 oz. unsweetened baking chocolate, coarsely chopped (high quality is best)
  • 1-1/2 tsp. vanilla
  • 1-1/2 to 1-2/3 cups canned lite coconut milk, unsweetened almond milk, or other non-dairy milk (evaporated milk may also be used), divided*
  • 1/4 cup butter or Earth Balance


Put erythritol, stevia, and xanthan gum in a blender; process until a fine powder. Let set briefly so powder settles. Add chocolate and vanilla. Heat 1 cup milk until hot but not boiling, add to blender and cover; let stand 2 to 3 minutes to soften chocolate; process until chocolate is melted. Add remaining (cold) milk and butter; cover and blend on high until frosting thickens and is smooth, scraping sides, if necessary. Mixture will thicken slightly as it sets and will thicken more if chilled.

*Stir in additional milk to desired consistency.

Makes about 3 cups.

Developed by: Little Roc Recipe Company

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