Silky and velvety, you wouldn’t believe that this chocolate peanut butter frosting is also low fat and refined sugar free! With just 5 ingredients, it’s an easy recipe that can be used to frost cupcakes, cakes and more.
Peanut butter has always been a guilty pleasure for me… By always, I literally mean by a childhood when I knew that I was guilty of stealing the peanut butter jar from the pantry and eating it with a spoon while hiding from my mom. And the pleasure was how nutty it was, a sweet and salty concoction that melts on my tongue but sticky on the spoon.
So when powdered peanut butter came out I was ecstatic! For a time I added them to almost everything I ate–yogurts, smoothies, savory sauces (to make peanut sauce) and even desserts. So Frosting? Yes, I absolutely had to give it a try. Ta da! Here’s the resulting recipe:
Ingredients used to make this Chocolate Peanut Butter Frosting
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Powdered Peanut Butter – such as PB Fit. If not, powdered almond butter
- Cocoa Powder – like this one, or even chocolate protein powder
- Honey – but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
- Coconut Oil – The addition of coconut oil is optional in this recipe. It gives a nice glossy sheen to the chocolate peanut butter frosting when added. But if you want to keep this low fat, feel free to leave it out. The one that’s semi-solid at room temperature like this one
Recipe Variations and Optional Add Ins:
- Instead of cocoa powder, try using chocolate protein powder (just be sure to add a little more water)
- To the frosting, add ½ tsp cinnamon or pumpkin pie spice for a fall flavored frosting
- Use flavored peanut butter, like this Pumpkin Spice All-Natural Peanut Butter Powder
- Or powdered almond butter like this one
- Add vanilla extract for more flavor, or other extracts like peppermint, hazelnut, banana, butter, the list goes on!
What are some ways you can use this chocolate peanut butter frosting?
- To frost cakes (see how I did that below), muffins or cookies
- Serve on top of waffles, oatmeal and pancakes
- Use instead of chocolate hazelnut spread
- Use as a dessert dip
How to Store
You can keep this frosting covered at room temperature for up to 24 hours, but if you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
Final Tips
- Feel free to add honey or maple syrup to sweeten to your liking. Depending on the amount of sweetener you add, you may have to add more powdered peanut butter to thicken the frosting.
- The addition of coconut oil is optional.
More Frosting recipes here!
Healthy Chocolate Peanut Butter Frosting for Cakes
Ingredients
- 1/2 cup powdered peanut butter (such as PB Fit)
- 2 Tbsp cocoa powder
- 6 Tbsp water
- 2-4 Tbsp honey or liquid sweetener of choice*
- 2 tsp coconut oil** optional
Instructions
- In a bowl, stir the powdered peanut butter and cocoa together
- Add water and whisk until smooth
- Add honey or maple syrup to sweeten to your liking. Depending on the amount of sweetner you add, you may have to add more powdered peanut butter to thicken the frosting.
- Lastly, add 2 tsp of coconut oil to the mixture until well incorporated. You can omit this for a low fat option.
- Set in fridge for 10-15 minutes for the frosting to set.
Nutrition
