WEBInstructions. Preheat the oven to 350 degrees F. Add all of the dry cake ingredients almond flour, coconut flour, erythritol, baking powder, baking soda, and salt together in a bowl. Mix until well combined.
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WEBPreheat the oven to 325F and grease three 8-inch metal cake pans well. Line the bottoms with parchment paper and grease the paper. In a large bowl, whisk together the coconut flour, sweetener, whey protein, baking powder, and salt.
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WEBSugar-Free Frosting (Keto + Low Calorie) Yield: 4 cups. Prep Time: 5 minutes. Refrigeration Time: 30 minutes. Total Time: 35 minutes. This sugar-free frosting recipe is light, fluffy, and delicious! With only 2 g carbs and 20 calories per serving, this frosting is the perfect low-carb topping for cake, cupcakes, or cookies!
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WEB1/2 to 1 teaspoon Vanilla Extract. 2-4 Tablespoons Keto Powdered Sugar. Place the softened cream cheese and butter in a large bowl, then, using electric beaters, whisk until smooth and creamy. Add the vanilla and whisk in. Add the keto sugar and whisk in until fully combined. Use straight away or place in the fridge for a few hours to harden
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WEB1½ tablespoons vanilla extract. 1-2 pinches (1-2 ml) xanthan. Combine all the ingredients in a large, deep, and narrow bowl and beat with an electric mixer until fluffy. Use immediately as filling or frosting. Store in the fridge and take …
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WEBUsing a hand mixer or food processor, cream together cream cheese, and butter. Mix in vanilla extract and cinnamon. Gradually mix in powdered erythritol. FROST AND ENJOY! This entire batch is only 5 net carbs. It yields enough to frost two 9x5 loaves. Peace, Love, and Frosting. Peace and Love!
WEBRemove vanilla bean. Sift coconut flour, erythritol, baking powder, and salt into a large bowl. Add eggs, melted butter, and almond milk and mix well. Add extracts and mix until smooth. Divide batter between lined cupcake tins, filling the cups completely. Bake for 20-30 minutes or until a toothpick comes out clean. Yields 16-18 cupcakes.
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WEBHeat oven to 350°F. Line a 9-inch by 13-inch baking pan with parchment paper. Into a medium bowl, sift together almond flour, coconut flour, protein powder, baking powder, salt, baking soda, and xanthan gum. In the bowl of a stand mixer with a paddle attachment beat room temperature butter on medium-high speed until creamy, about 1 minute.
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WEBBeat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla. Add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture. Use to frost cakes, cupcakes, cinnamon rolls, cookies and cookie bars.
WEBPlace the butter into a deep and narrow bowl. Add the powdered erythritol and the vanilla stevia. Beat with an electric mixer until very fluffy, about 10 minutes. Add the cranberry juice and beat again until fluffy, about 5 minutes. Transfer into a piping bag and pipe onto your keto cakes and cupcakes.
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WEBAiry Strawberries and Cream Frosting. 1/3 cup = 80 ml Confectioner’s Style Swerve OR or powdered erythritol 1 teaspoon gelatin powder 1/4 cup = 60 ml heavy cream 1/2 cup = 120 ml organic freeze-dried strawberries 4 egg whites from organic extra large eggs
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WEBInstructions. Add cream cheese, powdered sugar, vanilla extract, and salt to a bowl of a stand mixer fitted with the whisk attachment. Beat on medium high speed for 3-4 minutes, stopping to scrape down the bowl and whisk as needed, until smooth (it will be very thick).
WEBBeat butter with an electric beater until light and fluffy about 30 to 40 seconds at a fast speed. Stop the hand mixer and add the almond milk, powdered erythritol, and unsweetened cocoa powder. Beat the low-carb chocolate frosting again, but this time on a slow-speed setting because the cocoa powder is very volatile.
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WEBIngredients: 1.5 cups powdered sweetener. 1/3 cup cocoa powder. 1/2 stick butter softened. 1/4 cup boiling water. 2 oz melted Choczero sugar free dark chocolate chips (discount code: lowcarblove). Pinch of salt. Directions: In a large mixing bowl, combine your powdered sweetener, cocoa powder and salt into a bowl.
WEBPour the cold heavy cream into a 2 quart mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters. Add the peppermint extract and 2 Tbsp of sugar. Begin whipping the cream at …
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WEBPour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters. Add 2 Tbsp brown sugar and vanilla extract. Optionally, add 1 tsp of molasses if you want a darker-colored whipped cream.
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WEBBeat the cream until trails form. Beat on a medium setting until you see the beaters leaving trailing marks in the cream. step 4. Lower the speed. Lower the speed of your beaters and carefully continue beating, checking the cream every 5 seconds or so. Lift the beaters to see if the cream stands in ‘stiff’ peaks.