KETO ICE CREAM, FROSTING and VEGAN cupcakes
So, I know, it's a liiiittle late... but Brielle is now ONE! I can hardly believe how time has flown by. Since we were unable to have a party or do anything special for her first birthday, we picked a random Friday and finally made her a BIG smash cupcake =)
The CUPCAKE MIX is extremely easy and a hack a learned from Pinterest when I wanted to make a special treat for some VEGAN friends... just pour any cake box mix into a bowl and add a can of soda (or seltzer water like La Croix/Bubbly etc) and. that's. it... I KNOW!!! You are asking yourself, "How does this even work?!" - Let me tell you the science behind it... just kidding... I have absolutely no idea LOL
But it WORKS like a charm! It makes it very QUICK and EASY and you don't need eggs or oil or water! You know me, I'm down with easy food, so BAM - cupcakes done and in the oven.
Now the KETO FROSTING. And let me tell you why this is so great. I don't like sugar (I mean I DO, but my body does NOT) and so any time I can reduce or eliminate sugar and replace with something that will not cause an insulin response in my body - that is what I want to eat. AND THAT is what I want to feed my kids; because I want them to be healthy (without going insane and watching every single bite of food they consume 24/7... and they eat A LOT... but I digress...
This is a recipe for WHIPPED CREAM CHEESE FROSTING:
8oz block of cream cheese, softened or at room temperature
1/4 cup Confectioners Erythritol (Whip these together with a hand blender)
8oz Heavy Whipping Cream 1/4 cup Confectioners Erythritol
(Whip these together with a hand mixer until peaks form or in a high powered blender like the Vitamix - it happens quick so make sure you don't accidentally make butter! Blend for about 10-15 seconds slowly increasing speed)
Fold these together and don't over mix and you are done! We added pink food coloring too =)
AND NOW... FOR THE KETO ICE CREAM... dun dun dun!
This was a bit of an experiment and I plan to keep tweaking it; but thus far, here is what I tried in this video.
KETO ICE CREAM CHOCOLATE:
1 cup Heavy Whipping Cream
2 TBS Confectioners Erythritol
1 TBS Cacao powder
1 tsp vanilla extract 1 tsp MCT oil
5 drops Sweet Leaf Vanilla Creme Stevia
Option: Stevia sweetened chocolate chips
KETO ICE CREAM CHOCOLATE PEANUT BUTTER:
1 cup Heavy Whipping Cream
1 TBS Confectioners Erythritol
2 TBS Natural Peanut Butter
1 TBS Cacao powder
1 tsp vanilla extract
1 tsp MCT oil
5 drops Sweet Leaf Vanilla Creme Stevia
Pour all ingredients into a pint size mason jar and SHAKE THAT BAD BOY UP!!
Shake it for a few minutes until it gets really frothy and foamy. Then stick it in the freezer for 4 hours.
VOILA!
Yummy in your tummy time! I will say, that 4 hours is a prime time to eat this. I think it does get more firmer and more icy the longer it's in the freezer. We plan to tweak this though to help avoid this problem. Brandon's love language is ice cream, so this will be an ongoing project until it's perfect!
If you make this please let us know over on Instagram! Instagram: https://Instagram.com/OFBsocial
Until we meet again, don't forget, life is better together!
