cream cheese frosting

Adapted from: http://www.themerchantbaker.com/whipped-cream-cream-cheese-frosting/

Servings: 

  • 8 ounce cream cheese, cold (any neutral-flavored spreadable cheese will work)

  • 3/4 cup powdered erythritol or xylitol

  • 1/8 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 1/2 cups heavy whipping cream, cold

Instructions

  1. Heat 1/2 cup of the cream with the salt and erythritol on low heat until the crystals have dissolved. Mix this hot mixture into the remaining cold cream and chill in the freezer for 5-10 minutes until thoroughly chilled.

  2. In a large bowl, whip the sweetened cream with a mixer until it forms soft peaks.

  3. In another bowl, beat the cream cheese, about 30 seconds until fluffy and smooth.

  4. Fold the chantilly cream (sweetened whipped cream) into cream cheese mixture, then use the mixer and whip until it's fully combined and fluffy.

  5. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

Normal Chocolate Cake (1 serving): kcal 480 / Carbs 56g / Sugars 36g / Fat 26g/ Protein 7g

(w/o frosting)                                                  

TPH Chocolate Cake (1 serving):     kcal 449 / Carbs 27g / Sugars 3g / Fat 36g / Protein 14g

(w/o frosting)

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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