Sugar Free Cream Cheese Frosting
A delicious creamy low carb frosting to be used on any kind of cake.
Servings 24 portions (1 portion = 2 tbsp)
Make an incision in your vanilla bean. Run the back of a knife or spoon along the bean to scoop out all the seeds. Keep for later.
Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-30 seconds.
Add the erythritol to combine.
Pour in the heavy cream in 4-5 batches. This is so that the cream doesn't splatter everywhere.
Beat for a few minutes, until the frosting starts to thicken up.
Once it's thickened up, add the stevia and vanilla to the frosting and mix to combine.
Your frosting is now ready to serve. You can put it in a piping bag to pipe on cakes, spread it with a knife or put it in a Tupperware and keep ion the fridge for later use.
Serving: 2tbsp | Calories: 84kcal | Carbohydrates: 0.65g | Protein: 1.41g | Fat: 8.61g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.31g | Monounsaturated Fat: 2.44g | Cholesterol: 29mg | Sodium: 52mg | Potassium: 26mg | Sugar: 0.04g | NET CARBS: 0.65g