 |
| image from www.primaledgehealth.com |
Dairy-Free Sugar-Free Keto Icing (+ Glaze Option)
By Jessica Haggard
By Jessica Haggard
SERVINGS 12
INGREDIENTS
2 cups powdered Monkfruit Sweetener save 20% with code PRIMALEDGEHEALTH
1/4 cup coconut oil softened
6 tbsps coconut milk
INSTRUCTIONS
ICING
Combine all ingredients together in a bowl. Use the back of a spoon to break apart any lumps of sweetener. Stir until smooth.
Store leftover in the fridge, use on various keto baked goods – cookies, cakes, scones, brownies, and sweet breads. The icing freezes well also, store in an airtight container for up to 6 months in the freezer.
GLAZE
Make the icing recipe and dilute with 2-4 tablespoons of additional coconut milk. Add 1 teaspoon of coconut milk at a time until you get the consistency you want.
VARIATIONS
Vanilla Icing – add 1 teaspoon vanilla extract
Chocolate Icing – melt 2 ounces of cacao paste with the coconut oil, add 1/2 teaspoon vanilla extract
and 4 additional tablespoons coconut milk. Mix in with the other ingredients.
Mocha Icing – combine 2 teaspoons coffee grounds with 2 tablespoons cacao powder
Berry Icing – mash 1/2 cup ripe berries (straw, black, blue etc). Combine into the mixing bowl with an extra 1/2 teaspoon vanilla extract. Add more milk if needed to thin out.
Extra Creamy Icing – use heavy cream or coconut cream in place of the coconut (only coconut cream will make a dairy-free recipe)
Lemon Glaze – use 4 tablespoons coconut milk and 4-6 tablespoons lemon juice, add 1 teaspoon lemon zest
"On the Lighter Side" Glaze – substitute hot water for the milk. Thin icings are nice for ketogenic Pound Cake, Lemon Poppy Seed Bread and Cinnamon Spice Bread (recipes from The Ultimate Guide to Low-Carb Baking)
Cinnamon Sugar Glaze – thin to a glaze and sprinkle with a mixture of ground cinnamon and Golden Lakanto over the top while the icing is still wet
Nutty Keto Glaze – make a glaze and add chopped pecans, walnuts or almonds over the top before it hardens
NOTES
1. You may substitute nut milk for coconut milk or butter for coconut oil. Recipe will not be dairy-free if you use butter.
2. The ideal texture for icing is like that of toothpaste.
3. The ideal texture for a glaze is like that of honey where it drizzles but doesn’t run.
4. It is best to decorate immediately, but if you need to store this sugar free frosting in an airtight container for up to 6 months in the freezer.
2 cups powdered Monkfruit Sweetener save 20% with code PRIMALEDGEHEALTH
1/4 cup coconut oil softened
6 tbsps coconut milk
INSTRUCTIONS
ICING
Combine all ingredients together in a bowl. Use the back of a spoon to break apart any lumps of sweetener. Stir until smooth.
Store leftover in the fridge, use on various keto baked goods – cookies, cakes, scones, brownies, and sweet breads. The icing freezes well also, store in an airtight container for up to 6 months in the freezer.
GLAZE
Make the icing recipe and dilute with 2-4 tablespoons of additional coconut milk. Add 1 teaspoon of coconut milk at a time until you get the consistency you want.
VARIATIONS
Vanilla Icing – add 1 teaspoon vanilla extract
Chocolate Icing – melt 2 ounces of cacao paste with the coconut oil, add 1/2 teaspoon vanilla extract
and 4 additional tablespoons coconut milk. Mix in with the other ingredients.
Mocha Icing – combine 2 teaspoons coffee grounds with 2 tablespoons cacao powder
Berry Icing – mash 1/2 cup ripe berries (straw, black, blue etc). Combine into the mixing bowl with an extra 1/2 teaspoon vanilla extract. Add more milk if needed to thin out.
Extra Creamy Icing – use heavy cream or coconut cream in place of the coconut (only coconut cream will make a dairy-free recipe)
Lemon Glaze – use 4 tablespoons coconut milk and 4-6 tablespoons lemon juice, add 1 teaspoon lemon zest
"On the Lighter Side" Glaze – substitute hot water for the milk. Thin icings are nice for ketogenic Pound Cake, Lemon Poppy Seed Bread and Cinnamon Spice Bread (recipes from The Ultimate Guide to Low-Carb Baking)
Cinnamon Sugar Glaze – thin to a glaze and sprinkle with a mixture of ground cinnamon and Golden Lakanto over the top while the icing is still wet
Nutty Keto Glaze – make a glaze and add chopped pecans, walnuts or almonds over the top before it hardens
NOTES
1. You may substitute nut milk for coconut milk or butter for coconut oil. Recipe will not be dairy-free if you use butter.
2. The ideal texture for icing is like that of toothpaste.
3. The ideal texture for a glaze is like that of honey where it drizzles but doesn’t run.
4. It is best to decorate immediately, but if you need to store this sugar free frosting in an airtight container for up to 6 months in the freezer.
Comments
Post a Comment