Chocolate Peanut Butter Powder Frosting — Low-Fat Recipe

Silky, velvety and surprisingly light, this chocolate peanut butter frosting is low in fat and free of refined sugar. Made with just a handful of ingredients, it whips up quickly and works beautifully on cupcakes, cakes, muffins and as a dip or spread.

I’ve loved peanut butter since childhood, sneaking spoonfuls from the jar for that perfect sweet-salty, nutty flavor. When powdered peanut butter became widely available, I started adding it to yogurt, smoothies, sauces and desserts. This frosting is one of my favorite ways to use peanut butter powder — it’s chocolatey, spreadable, and much lighter than traditional buttercream.

Ingredients used to make this Chocolate Peanut Butter Frosting

You can find these ingredients in most grocery stores (natural & organic sections). Quantities and swaps are below.

• Powdered peanut butter (such as PB Fit) — you can substitute powdered almond butter if preferred
• Cocoa powder — or use chocolate protein powder for extra protein (you may need slightly more liquid)
• Honey or other liquid sweetener (maple syrup, agave, or a liquid stevia option)
• Coconut oil — optional. Adds a glossy finish; omit for a lower-fat frosting

More Powdered Peanut Butter Recipes

Healthy Pumpkin Spice Peanut Butter Cups Recipe made with PB Powder

High Protein Nutella Frosting Made with PB2

Easy 3-Ingredient PB Fit Peanut Butter Easter Eggs Recipe

PB Fit Pumpkin Spice White Chocolate Easter Eggs (4-Ingredient Vegan Recipe!)

Low Calorie PB Fit Mochi made with Peanut Butter Powder

Greek Yogurt PB Fit Protein Bars Recipe (Only 4 Ingredients)

Recipe Variations and Optional Add-Ins

• Swap cocoa powder for chocolate protein powder — add a bit more water to reach desired consistency
• Add ½ tsp cinnamon or pumpkin pie spice for a warm, autumnal flavor
• Use flavored powdered peanut butter (pumpkin spice, etc.) or powdered almond butter
• Stir in extracts like vanilla, peppermint, hazelnut or banana for different flavor profiles

What are some ways you can use this chocolate peanut butter frosting?

• Frost cakes, cupcakes, muffins or cookies
• Top waffles, pancakes or oatmeal for a chocolate-peanut butter boost
• Use as a lighter substitute for chocolate-hazelnut spreads
• Serve as a dessert dip for fruit or pretzels

How to Store

Keep the frosting covered at room temperature up to 24 hours. For longer storage, refrigerate up to one week or freeze for up to four months. Thaw at room temperature and whisk briefly before using.

Final Tips

• Adjust sweetness with honey or maple syrup to taste. If you add more liquid sweetener you may need extra powdered peanut butter to thicken.
• Coconut oil is optional — it improves sheen and texture but can be omitted for a lower-fat option.

More Frosting recipes

Easy Oreo Whipped Cream Recipe

Homemade Vegan Chocolate Whipped Cream

Swirled Caramel Whipped Cream

Brown Sugar Whipped Cream

Vanilla Bean Greek Yogurt Frosting

Healthy Chocolate Peanut Butter Frosting for Cakes

Silky and velvety, this low-fat, refined sugar–free frosting uses powdered peanut butter and cocoa to create a chocolatey spread perfect for cakes, cupcakes and more.

Prep Time: 10 mins

Cook Time: 0 mins

Servings: 6

Calories: 67 kcal per serving

Ingredients

• ½ cup powdered peanut butter (such as PB Fit)
• 2 Tbsp cocoa powder
• 6 Tbsp water (adjust to reach desired consistency)
• 2–4 Tbsp honey or liquid sweetener of choice
• 2 tsp coconut oil (optional, for gloss)

Instructions

1. In a bowl, stir together the powdered peanut butter and cocoa until blended.
2. Add the water and whisk until smooth and lump-free.
3. Mix in honey or maple syrup to taste. If the frosting becomes too thin, add a little more powdered peanut butter to thicken.
4. Stir in the coconut oil (if using) until incorporated for a glossy finish. Omit for a lower-fat option.
5. Chill in the refrigerator for 10–15 minutes to set before spreading on cakes or cupcakes.

Nutrition (per serving)

Calories: 67 kcal • Carbohydrates: 10 g • Protein: 4 g • Fat: 3 g • Sugar: 6 g

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