No, regular cream cheese frosting is not keto because it contains sugar. If you’re curious, here’s one of the original photos: This keto cream cheese frosting recipe was originally published on February 17, 2018, and was republished in December 2019 to add better photos and better tips. It’s not just the best cream cheese frosting without powdered sugar… I’d say this is the best one, period. Pairing beautifully with so many different desserts, it works equally well as a keto icing recipe (that you spread) and a low carb frosting (that you pipe). And I’m so glad I did, because I’ve found so many delicious ways to use this sugar-free cream cheese frosting since then. This low carb keto cream cheese frosting recipe was originally created for making keto carrot cake, my all-time favorite spring dessert. Low Carb Keto Cream Cheese Frosting without Powdered Sugar.Ways To Use Sugar-Free Cream Cheese Frosting.Does Cream Cheese Frosting Freeze Well?.Ingredient Ratios in My Favorite Low Carb Cream Cheese Frosting.What If You Don’t Have Powdered Sweetener?. How To Make Cream Cheese Frosting Without Powdered Sugar.Store leftovers in an airtight container in the refrigerator. Spread the frosting over the cake and serve. To make the frosting, combine all the ingredients in a large bowl or food processor and mix until smooth and creamy. Bake for 15 minutes, until a wooden pick comes out clean or with moist bits clinging to it.Ĭool the cake, in the pan, on a wire rack. Pour the mixture into the prepared pan and smooth surface. Whisk the milk mixture into the flour mixture. In a small bowl, whisk together the milk, lemon juice, egg, and vanilla. To make the cake, in a large bowl, combine the ground oats, sugar, baking powder, lemon zest, and salt. Coat an 8-inch cake pan with cooking spray. For a vegan cake, make the dairy-free suggestions above and use a flax egg instead of a whole egg (a flax egg is a mixture of 1 tablespoon flaxseed meal/ground raw flaxseed and 2 1/2 tablespoons water let the mixture sit for 5 minutes before using).Ģ cups rolled oats, ground into a flour (I used my food processor)ġ/2 cup coconut sugar (or granulated sugar if you want)ġ large egg (or flax egg - see note above)Ĩ ounces cream cheese (regular, light or vegan), softenedġ/4 cup plain Greek yogurt (regular or dairy-free) To make the cake dairy-free, substitute almond or soy milk for the regular milk in the cake and use dairy-free cream cheese and yogurt in the frosting. Want a dairy-free and/or vegan cake? No problem. You might be using this recipe on all your favorite cakes and quick breads (carrot cake definitely comes to mind). Then I added a little maple syrup for sweetness and vanilla for flavor. It's a winning recipe on all fronts! Oh, and make sure you check out my tips for making the cake dairy-free and vegan too!Įven the frosting is healthy! Instead of cream cheese and powdered sugar, I used a combination of cream cheese and Greek yogurt. I replaced white flour with oats (I ground up some rolled oats in my food processor), I replaced refined sugar with coconut sugar (which also gives the cake a toasted color and flavor), I replaced butter with coconut oil (and used less), and I created a healthy cream cheese frosting by adding Greek yogurt and maple syrup. So why is it so healthy? It's pretty simple really. And, although it's great for breakfast and brunch, it's ideal for guilt-free snacking any time of day. This super moist and super easy lemon cake has the perfect balance of tart and sweet, with an amazing cream cheese frosting to boot.
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