Chocolate Ganache Frosting/Glaze
Low-carb, Sugar-free, THM:S, Gluten, Egg, and Peanut free - store items you ice with the ganache in the refrigerator so the ganache stays firm
  • 2½ oz. unsweetened baker's chocolate
  • 2 T salted butter
  • 2 T refined coconut oil
  • ⅛ tsp. salt
  • 3-4 tsp. Truvia, powdered (or 1½ - 2 tsp. THM Super Sweet Blend, powdered) - or more to taste, please
  • 6-8 T unsweetened almond milk, divided*
  1. Melt the baker's chocolate, butter, and coconut oil together on "defrost" in the microwave in short intervals, stirring often so the chocolate doesn't burn. Once the mixture is completely melted and smooth, add the salt, powdered sweetener, and 4 T of the almond milk. Whisk together. Add an additional 2 T almond milk and whisk again until everything comes together and is smooth. Add an additional 2 T of almond milk if desired for a thinner glaze. Yields enough frosting to cover the top of a 9-inch cake, or enough glaze to ice about 2 dozen mini donuts (double dipped). Keep ganache at room temperature until you're ready to ice. For best results, thoroughly chill the cake or donuts to be iced before icing. Store iced products in the refrigerator to keep the ganache firm.
*Use 6 T heavy cream instead of the almond milk for a lovely, thick ganache.
Recipe by Briana Thomas at