Low Carb Coconut Frosting
Course: Dessert, Keto
Prep Time: 10 minutes
This low carb frosting recipe is creamy, rich and indulgent. It pipes onto cupcakes perfectly. I like to toast some unsweetened coconut and sprinkle on top for an added crunch & a pop of flavor. INGREDIENTS:
- 8 ounces cream cheese
- 1/4 cup butter
- 1/4 cup culinary coconut milk
- 1/4 cup heavy whipping cream
- 1 teaspoon coconut extract
- 1/4 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1/2 cup BochaSweet
- pinch of salt
- 1/2 cup unsweetened coconut toasted (optional)
For best results, bring your ingredients to room temperature by sitting them out on the counter for a few hours prior to making.
In your mixing bowl, combine all of the ingredients except for the toasted coconut.
Mix until combined on low speed. Then, gradually increase the speed to high and beat for 3 or 4 minutes or until light and fluffy.
Frost your cupcakes or cake and then sprinkle on the toasted coconut.
Store your finished dessert in the refrigerator. Prior to serving, remove your dessert from the fridge a few hours ahead. This frosting is at it's creamiest at room temperature.
- Calories: 74
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 49mg
- Potassium: 14mg