Our keto lemon cream cheese icing is the perfect twist on our classic cream cheese icing. With only 4 ingredients, it's super easy to prepare and has less than 1g of carbs. Pair this icing with our NEW Protein Carrot Cake Mix for a citrus twist on the classic carrot flavour or add to your favourite flavour Original Protein Muffins.
12
1/3 cup (75g) Low Carb Icing Mix 1 tub (200g-250g) cream cheese 3 tablespoons (60g) soft butter 2 tablespoons lemon juice (we used the juice of a small/med lemon)
Soften the cream cheese and butter. For refrigerated butter and cream cheese – heat cream cheese for 30 seconds in a microwave-safe bowl. Remove, add butter and heat for a further 30 seconds. For room temperature cream cheese and butter – heat together in a microwave-safe bowl for 20 seconds.
Place cream cheese, butter, icing mix and lemon juice in a mixing bowl.
Using an electric mixer or beaters, beat on low until all combined.
Once combined, beat on high for 5-8 minutes until light and fluffy.
Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.
Unused icing can be stored in the fridge for up to 5 days. Icing cannot be frozen. Iced cakes should be stored in the fridge, but served at room temperature.