It took me and Melissa until past midnight to figure out this sugar free chocolate frosting recipe. That’s up pretty late baking considering we started at 9pm.

It just kept giving us problems! First the Butter kept separating from the other ingredients, and after that the Erythritol kept on re-crystallizing; even when we dissolved it!

It took almost 4 hours (and countless remakes) to come up with this recipe, but by goodness was it worth it.

Not only is it sugar free, but it’s dairy free too! And you can’t even tell the difference!

Now it will require a bit of refrigeration (to thicken it up), but once you’ve got that (and whip it up again), you’ll have an incredibly delectable chocolate frosting recipe (that even diabetics can enjoy).

Watch the video below, follow the instructions, and make yourself a fabulous frosting.

This Dairy-Free, Sugar Free Chocolate Frosting Was One Of My Most Difficult Recipes To Figure Out – But Easiest To Make!

May 26, 2015

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1Mix the margarine, corn starch, vanilla, erythritol, almond milk, and cocoa together with a wooden spoon.

2Once the ingredients are mixed, use an electric beater to whip it.

3Pour the mixture into a small saucepan under low heat. Stir continuously with a whisk to dissolve the erythritol.

4Once melted (The mixture should look very smooth), pour the mixture into a bowl, and whip with a whisk until the mixture is room temperature.

5Refrigerate until cold, it will probably take about 2+ hours. The butter may separate from the mixture during this time, that is okay!

6Remove from fridge, set it out until it reaches room temperature, and whip with an electric beater.

7You’re done! Put it on any cakes, cupcakes, cookies, or any other dessert that you’d like frosted.


1/4 cups of margarine

1/2 cup + 1 tsp of erythritol

3tsp + 3tbsp of corn starch

1 tsp vanilla

1/4 cup almond milk

1/4 cup cocoa


How-To Video!