Sugar Free Chocolate Buttercream for Sugar Free/ Gluten Free Black Bean Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 12.5 g
  • Cholesterol: 31.9 mg
  • Sodium: 84.1 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 1.0 g

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Submitted by: LATIKA88


Here's the frosting to go on your sugar free, black bean cake! Here's the frosting to go on your sugar free, black bean cake!
Number of Servings: 8


    1/2 cup (1 stick) unsalted organic butter, softened, OR 7 tablespoons nonhydrogenated shortening
    1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
    5-6 tablespoons unsweetened cocoa powder
    2 tablespoons half and half OR coconut milk
    1 teaspoon pure vanilla extract
    Pinch of sea salt
    Good-tasting pure stevia extract, to taste

    Optional addition for a glossy finish:
    1 fresh organic egg yolk


Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

~7g net carbs for the frosting, using erythritol


Serving Size: Frosts an 8 serving, 9 inch round cake

Number of Servings: 8

Recipe submitted by SparkPeople user LATIKA88.


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