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 Joanne
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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.
