SUPER SIMPLE!!! I have a few icing recipes to share considering the “holidays” are right around the corner! This is the easiest icing recipe possible in the world of keto. The best part about it is, it’s ALL fat and can bump up the ratio of baked goods, allowing you to make a lower ratio recipe and use the icing as the main source of fat. That is exactly what I did with the cookies pictured. I made Tiffany’s wonderful coconut flour cut out cookies that are about 2.5:1. With the icing added on the top of the cookies, I was able to bring the ratio all the way up to 3.5:1. I topped it all off with colored Truvia for sprinkles (you can also color almond flour if you want to avoid sweeteners). Please don’t laugh at my decorating… I do NOT have a steady hand for small details!
The icing acts very similar to powdered sugar glaze. It is just thick enough to pipe shapes around the edges of cookies, but not so thick that it holds a shape. It sits on the cookies at room temperature great, it will not soak into the cookie… provided it’s not 90 degrees in the room! When you put it in the refrigerator it will harden up enough that you can stack the cookies without the icing smudging (thanks to the coconut oil).
The best part is… this has been added to the keto calculator as a recipe! That means you can mix up a big batch of icing and factor it into another baked good recipe much easier. The cookies in the picture are small 1 inch size cookies. The whole plate worked out to be a 150 calorie snack including the icing. I ended up using about 10g of icing just to give you a reference. You can find the icing in the FAT section of the keto calculator. It is labeled “Icing-20gm 40% cream + 10gm melted coconut oil”
I hope you like this technique and it helps get your kids through the food laden holiday seasons!
Ratio OVER 19:1
Ingredients
2 parts 40% heavy cream
1 part melted coconut oil
sweeten as desired
This can be 2g cream to 1g oil OR 2 cups cream to 1 cup oil, only the proportion of cream to oil matters, not how much you mix up at once. I recommend mixing up 20g of cream and 10g coconut oil just to see how much it “looks” like. Then you can judge how much you would want to include in your recipe.
Directions
Let the cream come to room temperature. warm the coconut oil until melted but NOT hot.
Mix the cream, oil and sweetener together until it is completely combined.
If the mixture becomes very think and the coconut oil is lumpy, sit the bowl containing the icing into a slightly larger bowl filled with warm water. Continue to stir the icing until it is very smooth and completely incorporated.
Scoop the icing into a small plastic baggie and snip a very tiny corner off. Use the baggie as a piping bag to decorate the cookies. Sprinkle the cookies with colored Truvia if desired.
Notes
If the icing seems too thin, let it sit in the refrigerator for a few minutes to harden up a little.
You can use any cream, but the ratio will be different depending on the amount of fat in the cream.
You can also use coconut milk if you need a dairy free version.
