High Fat Keto Decorating Icing

18g

FAT

0.4g

PROTEIN

0.5g

NET CARB

Easy

YIELD: Macros for entire batch

MACRONUTRIENT RATIO: 19:1

CALORIES: 163

KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

We are here to tell you that you can have the best of both worlds while decorating keto cookies.. both low carb and high fat with no added sugar, not even low carb sugar alternatives! Decorating icing is typically made by dissolving powder sugar or sugar alternatives in cream or water. We have developed a method of making decorating icing that does not rely on a sugar base. In fact, you probably have everything you need in your kitchen right now! And the good news does not stop here. Our high fat decorating icing is actually a beautiful and tasty way to increase the fat content of a recipe. This recipe has a ratio of just over 19:1, making it an ideal for those on medical ketogenic therapies.

A simple combination of heavy cream and melted coconut oil creates the perfect keto cookie decorating icing. For each 20 gram serving, there are 100 calories and a fraction of carbohydrate at 0.35 grams. Since this does not rely on a low carb sugar alternative, you do not need to worry about potential adverse reactions if you are super sensitive.

The key to success with High Fat Keto Decorating Icing is temperature! The icing is perfect piping or dipping consistency when it is about 79-83 degrees F. Follow the steps exactly, and there should be no trouble. You can also find this listed in the KetoDietCalculator as a “food item”. To add this to a meal or snack, search “icing” and you will find it. Cookies that are decorated with this icing must be refrigerated to prevent the cream from going bad.

Try this recipe on our Keto Simple Sugar Cookies or Gingerbread, and please let us know how you like it!

INGREDIENTS

20 grams 40% Heavy Cream

10 grams Coconut Oil, Melted

DIRECTIONS

1Melt the coconut oil completely.

2Weigh the heavy cream in a small mixing bowl. Add the melted coconut oil to the cream. Add sweetener if using during this step. We recommend a few drops of liquid stevia.

3Place the bowl with the heavy cream and coconut oil in a slightly larger mixing bowl filled with hot tap water.

4Use a small whisk to stir the icing. At first the coconut oil will look clumpy and curdled if you cream is very cold. Keep staring until both the cream and coconut oil reach 79 degrees F. Keep whisking until the mixture has homogenized and there are no lumps.

5Decorate cookies immediately. If using a piping bag, the icing will stay soft from the heat of your hands. If it begins to harden and look clumpy, set the bowl in warm water and whisk again.

6The icing will remain set at room temperature, but will begin to melt again if above room temperature. Must be refrigerated after used for decorations! The cream will go bad if left at room temperature.