Tag Archives: frosting

Low Carb Marshmallow Fluff

This is a product review of Marshmallow Fluff mix from LC Foods. (http://www.holdthecarbs.com/) I wanted to try some products from this company because they seem to have done their homework, (ie no sugar alcohols) and they are based in my home state of NC. The first products I tried were the LC Thick’n Potatoes (review here) and the Vanilla Frosting Mix.



I did not review the frosting mix because it was a complete failure for me. I tried it more than once and I followed the directions to the letter. I simply could not get a satisfactory result.

However, they say the third time is the charm. The Marshmallow Fluff Mix is the third product I’ve tried from this company, and it’s awesome.

According to the directions, you need two egg whites, water, and vanilla to add to the Marshmallow Fluff Mix. (find product here) It says it has zero net carbs, and the main ingredient is chicory root. The cost is $7.98 and each pouch makes two batches that are supposed to yield two cups each. I placed mine in a two cup container, and you can see it’s a little shy of being two full cups. However, the consistency and taste make the product totally worthwhile.


One batch was enough to generously frost this cake. (The cake is from Splendid Low Carbing: Chocolate Zucchini Cake) The product did lose a little of its “fluff” after being in the refrigerator for two days. It did not break down or dissolve or anything though. It was still excellent after two days. I’m not sure about 3 days because the whole cake was gone at that point. :)



So, if you are looking for a low carb white or vanilla frosting that is not cream cheese based, this is a great alternative. In my opinion, it’s worth the cost of $4 per batch . Cream cheese frosting costs about $2.50 plus the cost of your sweeteners and other ingredients. Most of  the sweeteners we use are not exactly cheap.

I plan to continue to experiment with this product. I’ll let you know what happens.


Chocolate Cupcakes

I love how these cupcakes turned out. The best thing I can tell you is that my daughter, Katie, actually liked these. She only eats low carb when it’s a dead ringer for the “real” thing. These were very moist with a good flavor and texture. They were also nice and large. I only wish I had some left…



Low Carb Chocolate Cupcakes

8 ounces softened cream cheese

3 eggs (preferably room temperature)

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

1/4 cup Torani’s sugar-free chocolate syrup (or Hershey’s)

1/4 cup butter or coconut oil

1/4 cup almond milk

1 teaspoon vanilla extract

2 cups almond flour

1/2 cup powdered erythritol

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees and place 12 cupcake liners in a muffin pan. Mix almond flour, erythritol, cocoa, baking powder, baking soda, and salt. Set aside. In a large bowl (or food processor) mix cream cheese, eggs, EZ Sweetz, syrup, oil, almond milk, and vanilla. Add dry ingredients in three batches. Blend well each time. Fill cupcake liners about 2/3 of the way. Bake for 16-18 minutes, or until a tester comes out clean. Allow to cool before frosting.

Simple White Frosting

4 ounces softened cream cheese

2 tablespoons softened butter

1/4 cup powdered erythritol

1/4 cup Torani sugar-free vanilla syrup

In a medium bowl, combine all ingredients and blend with an electric mixer until smooth and fluffy. (Or use a whisk if you’re feeling froggy. Be sure to use both arms, then you can count it as your arm workout for the day.) Makes enough to frost 12 cupcakes or a 9 x 13 cake.

Serves 12: NET carbs 4.5 each


Chocolate Brownie Cake

Someone recently asked me if I allow myself to “cheat” and eat carbs on special occasions. I honestly can say that I don’t: not on my birthday, not on vacation, not on holidays, not at the movies, not anywhere. (Sorry, had a little “Green Eggs and Ham” moment.) The person’s response to my answer was, “I’d love to lose weight, but I just can’t deprive myself like that.” I want you to take a look at the meal my parents made for me to celebrate my birthday. Do you think I left feeling deprived?

However, I do understand what my friend was saying. People think too much about dieting and not enough about changing their way of eating permanently. I must admit that I made the same mistake myself in the past. I went on a low carb “diet” about 12 years ago. I was successful in losing weight, but I had the mentality that I was going to let myself have what I wanted for special occasions. This ultimately led to my failure and regaining all my weight plus some. Eating a high carb meal immediately makes you feel bloated, tired, and guilty. It also can lead to telling yourself that you might as well take the rest of the weekend “off” and start again on Monday. Trust me, that’s a slippery slope. I compare it to my mom’s struggle to quit smoking. She tried patches, gum, tapering, electronic devices etc. All of these things kept nicotine in her system and kept her physically needing the cigarettes. A couple of months ago, she quit cold turkey. (Yeah Mom!) She says it’s the only way for her to break her addiction. I’m not sure if food addictions are the same, but I do know that for me it’s best to stay clear of carbs.  I can do this AND enjoy wonderful meals and treats. Believe me, it’s easier to maintain your way of eating than it is to constantly struggle in the name of “treating” yourself.

Back to the reason for this post…the cake. I was watching Paula Deen make her Chocolate Espresso Cupcakes and I decided that I wanted to experiment with making the recipe low carb. My intention was obviously to make a cake. However, what I actually ended up with was much more like a brownie than a cake. Or, you might compare it to a super dense and moist pound cake. We decided it was serendipity at it’s finest.


Low Carb Chocolate Brownie Cake

2 sticks softened butter

1/2 cup unsweetened cocoa powder

1 cup granular erythritol

36 drops EZ Sweetz (1.5 cup equivalent)

1/2 cup granular xylitol (or additional 1/2 cup erythritol)

4 ounces unsweetened chocolate

4 large room temperature eggs

1 cup sour cream

1 cup almond flour

1/2 cup bake mix (click here)

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees and spray a 9 X 13 pan with non-stick cooking spray. In a medium saucepan, combine butter, cocoa, erythritol, EZ Sweetz, and xylitol. Cook over low heat stirring constantly until the butter melts and the sweeteners are dissolved. This will take only about 1 minute after your butter first simmers. Turn the heat off and add the unsweetened chocolate. Stir until the chocolate melts and the mixture is smooth. Remove pan from burner and allow to cool for about 10 minutes.

Mix almond flour, bake mix, baking powder, baking soda, and salt in a medium mixing bowl and set aside.

In a large mixing bowl, blend sour cream and eggs until creamy and smooth. Blend in dry ingredients and mix well. Add chocolate mixture and blend again. Prepare for the fight over who gets to lick the beater, spatula, and bowl. :)

Bake for 27-28 minutes, or until center of brownie cake is just set.

Serves 16: Net Carbs 5 per piece with frosting.

*Now, here’s where the jury was split. About half the family thought these should be topped with a few nuts, or with nothing at all and be treated as a brownie. However, some thought that it needed the frosting. So, here’s the frosting we made.

Blend 3 ounces softened cream cheese, one stick softened butter, 1/2 cup heavy cream, 1 cup powdered erythritol, 6 drops of EZ Sweetz, 1 teaspoon of vanilla, and a pinch of salt until smooth and fluffy. We also added 5 or 6 drops of green food coloring because it was Easter.

**Please make this a few days ahead of time. It gets even better with time to sit in the fridge.


Low Carb Macadamia Nut Cookies

I just love these cookies. They are sweet and soft with the buttery crunch of the macadamia nuts. The glaze puts them over the top. Like most low carb baked goods, they are even better the second day- or the third if they make it that long.



Low Carb Macadamia Nut Cookies

1 stick of softened butter

1/2 cup powdered erythritol

12 drops EZ Sweetz (or 1/2 cup Splenda)

2 eggs

1/3 cup ricotta cheese

1 teaspoon vanilla

2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3/4 cup rough chopped macadamia nuts


1/2 cup powdered erythritol

2 tablespoons almond milk

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Cream butter, erythritol, EZ Sweetz, eggs, ricotta, and vanilla in a large mixing bowl. Mix almond flour, baking powder, baking soda, and salt. Add to wet ingredients and blend well.




Remove from blender and fold in chopped nuts.






Use a mini ice cream scoop to portion dough onto cookie sheets. Then use the back of a teaspoon to flatten the cookie dough. (You may have to wet the spoon to keep the dough from sticking.)




Bake for 14 minutes, until edges are lightly brown. Allow cookies to cool, then mix powdered erythritol and almond milk in a small bowl to form a glaze.

Store in the refrigerator. They are better chilled than they are fresh from the oven.

Makes 34 cookies:  1 NET carb each


Low Carb German Chocolate Cake

German chocolate cake was my husband’s favorite before we started eating low carb. I was recently experimenting with a candy recipe that turned out to be a failure as candy, but made an awesome topping for a this cake. It made a very rich dessert. It’s also a very pretty cake and would be great for any special occasion.


Low Carb German Chocolate Cake

1 cup bake mix (see post here)

½ cup almond flour

½ cup carbalose flour (or additional ½ cup bake mix)

½ cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 stick of softened butter

3 eggs (room temperature)

18 drops EZ Sweetz (or ¾ cup Splenda)

¾ cup powdered erythritol

¼ cup sugar-free chocolate syrup (Torani or Hershey’s)

1/3 cup oil

¼ cup heavy cream

½ cup almond milk

1 teaspoon vanilla extract


Preheat oven to 350 degrees. Spray a 9-inch round pan with non-stick cooking spray. (I used a spring form pan.) Combine bake mix, almond flour, carbalose, cocoa, baking powder, baking soda, and salt in a medium mixing bowl. Set aside. Cream butter, eggs, EZ Sweetz, and erythritol. Add chocolate syrup, oil, cream, almond milk, and vanilla extract. Mix well. Add dry ingredients and mix thoroughly. Bake for 25 minutes and allow to cool.

I added half a batch of chocolate frosting (recipe here) to the sides and around the edge of the top of my cake to make a well for my topping. However, you could skip this step and just add the topping to the cake. You really don’t need the frosting…but sometimes it isn’t a matter of need, it’s a matter of want.

German Chocolate Topping

1 stick of butter

½ cup granular xylitol (or heaping ½ cup granular erythritol)

12 drops EZ Sweetz (equivalent to ½ cup Splenda)

¼ cup heavy cream

1 teaspoon molasses

Pinch of salt

½ teaspoon vanilla

1  ½ cups chopped pecans

½ cup shredded, unsweetened coconut


Melt butter in a small pot over medium heat. Add xylitol, EZ Sweetz, cream, molasses, and salt. Heat until the mixture just starts to bubble and the xylitol is dissolved. Remove from heat. Stir in vanilla first, and then add the pecans and coconut. Mix well to coat. Allow to cool. Add to the top of cooled chocolate cake.



Serves 12: NET carbs 5.3 (You could easily slice this cake into 16 pieces for 4 NET carbs each. It’s very rich and I think  a smaller piece would be plenty for most people.)





Low Carb Chocolate Frosting







I used to be totally addicted to sweets. I would sometimes keep a can of frosting in the fridge and just occasionally (or not so occasionally) eat a spoonful. It sounds absolutely absurd to me now, but it really is what I used to do. This frosting is good enough to eat with a spoon, but without all the guilt. It’s so easy to make too. I put it on my brownies (recipe here) and they are ridiculously good. This frosting would be good on anything. It is very creamy at room temperature and becomes more firm when refrigerated. I love it both ways. Enjoy!

Low Carb Chocolate Frosting

2 ounces unsweetened chocolate

1/3 cup heavy cream

1 stick of softened butter

1/2 cup powdered erythritol

12 drops EZ Sweetz (equals 1/2 cup)

Step one: Melt chocolate in a heat safe bowl over a pot of simmering water.

Step two: When chocolate is thoroughly melted, remove from heat and whisk in cream until smooth.

Step three: Add sweeteners and butter, then whisk (or use hand mixer) until smooth.

This makes enough frosting to generously cover a 9 x 13 pan of cake or brownies.

NET carbs for entire batch: 12 grams