Protein2gFat10gCarbs1g

Keto Lemon Icing (sugar-free)

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.

By JoannePrint

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  • Yields 12

Ingredients

 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)

Directions

1Soften 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.

2Place cream cheese, butter, icing mix and lemon juice in a mixing bowl.

3Using an electric mixer or beaters, beat on low until all combined.

4Once combined, beat on high for 5-8 minutes until light and fluffy.

5Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.

6

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.

Nutrition Facts

Serving size31g
Energy102 Cal (427 Kj)
Protein2g
Fat, total10g
- Saturated fat6g
Carbohydrate, total1g
- Sugar1g
Sodium58g

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