Decadent Diabetic Chocolate Cake Topping
Indulge in the rich and creamy delight of this diabetic-friendly chocolate cake icing, inspired by my beloved second mom and hair-do fairy godmother, Marline. This recipe transforms traditional German chocolate cake icing into a guilt-free version that uses Splenda's brown sugar blend and a homemade diabetic sweetened condensed milk. It promises the same luscious flavor and texture as its sugary counterpart, perfect for anyone looking to satisfy their sweet tooth without the sugar spike. Ideal for drizzling over low-sugar chocolate cakes or enjoying with fresh fruits, this icing will have your taste buds dancing in delight. Get ready for a treat that brings everyone together, no matter their dietary needs!
12
Servings
100
Calories
6
Ingredients
Ingredients
sweetened condensed milk
28 ounces (can be homemade (recommended: diabetic SCM #143017, double batch))
unsalted butter
1/2 cup (softened)
unsweetened coconut flakes
1 1/2 cups (lightly toasted for added flavor (optional))
Splenda brown sugar blend
1/4 cup (for sweetness)
vanilla extract
1 teaspoon (pure or artificial)
chopped pecans
1 1/2 cups (lightly toasted for a crunch (optional))
Instructions
1
In a heavy-bottomed 3-quart saucepan, combine sweetened condensed milk, softened butter, Splenda brown sugar blend, and vanilla extract.
2
Heat the mixture over medium-low heat, stirring constantly until it reaches a gentle boil.
3
Continue to cook while stirring for 3 to 5 minutes, or until the mixture thickens to a pudding-like consistency.
4
Remove the saucepan from heat and carefully stir in the unsweetened coconut flakes and chopped pecans until well combined.
5
Allow the icing to cool slightly before spreading it generously over your favorite low-sugar chocolate cake.
6
For the best results, use immediately, or store in the refrigerator in an airtight container for up to a week. Reheat gently before using.
Nutrition Information
6g
Fat
11g
Carbs
1g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
Is this Decadent Diabetic Chocolate Cake Topping suitable for people with diabetes?
Yes, this recipe is specifically designed to be diabetic-friendly by using Splenda brown sugar blend and homemade diabetic sweetened condensed milk.
How many calories are in one serving of this icing?
Each of the 12 servings contains approximately 100 calories.
What is the carbohydrate count per serving?
There are 11 grams of carbohydrates per serving.
What type of sweetener is used in this recipe?
The recipe uses Splenda brown sugar blend and a diabetic-friendly sweetened condensed milk alternative.
Can I use regular sweetened condensed milk instead?
While you can, it will no longer be a diabetic-friendly or low-sugar recipe; the homemade diabetic version is recommended.
How much fat is in this cake topping?
There are 6 grams of fat per serving.
Is there any fiber in this icing?
Yes, each serving provides 1 gram of fiber, largely from the coconut and pecans.
How should I store the leftovers?
Store the icing in an airtight container in the refrigerator for up to one week.
Do I need to toast the pecans and coconut?
Toasting is optional but highly recommended to add extra crunch and a deeper flavor profile.
What is the recommended pan size for cooking this?
A heavy-bottomed 3-quart saucepan is recommended for even heat distribution.
How long does it take to thicken the mixture?
Once it reaches a gentle boil, it usually takes 3 to 5 minutes to reach a pudding-like consistency.
Should the butter be cold or softened?
The butter should be softened to ensure it incorporates smoothly into the mixture.
What flavor does the vanilla extract provide?
Vanilla extract adds a rich, aromatic depth that complements the chocolate and coconut flavors.
Is this icing similar to German chocolate cake frosting?
Yes, it is a guilt-free version of traditional German chocolate cake icing, featuring coconut and pecans.
Can I use artificial vanilla extract?
Yes, you can use either pure or artificial vanilla extract based on your preference.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What is the best way to reheat the icing?
Reheat it gently on the stove or in short bursts in the microwave before using.
Does this topping contain any protein?
Yes, it contains approximately 1 gram of protein per serving.
Can I use this on something other than cake?
Absolutely; it works wonderfully drizzled over fresh fruits or low-sugar desserts.
Should I stir the mixture while it boils?
Yes, you should stir constantly to prevent the mixture from burning or sticking to the pan.
Is the coconut used sweetened or unsweetened?
The recipe calls for unsweetened coconut flakes to keep the sugar content low.
What heat setting should I use?
Use medium-low heat to ensure the mixture doesn't burn while reaching a boil.
When should I add the coconut and pecans?
Add them after removing the saucepan from the heat to preserve their texture.
Can I use a different nut instead of pecans?
Yes, walnuts or almonds can be used as a substitute, though pecans provide the classic flavor.
Does this recipe contain salt?
The recipe uses unsalted butter, and no additional sodium is listed in the ingredients.
Who was the inspiration for this recipe?
This recipe was inspired by Marline, described as a beloved 'second mom' and 'hair-do fairy godmother'.
How much Splenda brown sugar blend is required?
You will need 1/4 cup of the Splenda brown sugar blend.
Is this icing thick or thin?
It is cooked until it reaches a thick, pudding-like consistency, making it a rich topping.
Should I spread it while hot?
It is best to allow the icing to cool slightly before spreading it generously over your cake.
What is the total amount of sweetened condensed milk needed?
The recipe requires 28 ounces of homemade diabetic sweetened condensed milk.