For The Maple Frosting: 1.) Heat butter and brown sweetener ( allulose, erythritol, or xylitol) and half the heavy cream (set aside other half for later step), in a sauce pan on low- medium (mine …
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1 1/2 tsp maple extract 1/2 cup whipping cream Instructions Preheat oven to 350 F. Line the bottom of two 8" bake pans with parchment paper and oil the sides with butter or coconut oil. …
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Instructions. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a donut pan. In a large bowl mix together all of the ingredients for …
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For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies. Maple flavoring and maple extract can be used interchangeably in this recipe.
Measure flour carefully to avoid a dense, dry cookie. Gently spoon the flour into your measuring cup and level it off with the back of a knife. Use real maple syrup in addition to maple extract. Nothing beats the flavor of real maple syrup, and the extract gives it a boost without adding too much moisture to the dough.
An easy icing on top is the perfect touch. Preheat the oven to 300F; line a large baking sheet with parchment paper or a silpat liner. Cream together the butter and cream cheese in a large bowl, and then cream in the vanilla, additional extract, and Swerve. Mix in the almond flour, arrowroot, baking powder, and salt until it forms a dough.
Gently spoon the flour into your measuring cup and level it off with the back of a knife. Use real maple syrup in addition to maple extract. Nothing beats the flavor of real maple syrup, and the extract gives it a boost without adding too much moisture to the dough.