Tag Archives: white 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 Chocolate Mint Cookies

I really don’t crave sweets the way I used to before I started eating low carb. However, when a Girl Scout recently asked me to buy some cookies, I did feel a twinge of a longing for a thin mint.

I used this recipe for low carb Frosted Almond Ricotta Cookies as a foundation for creating my Chocolate Mint Cookies. They are really simple to make and have a nice consistency. They are a soft, fudgy cookie, not crisp like a thin mint. My whole family likes both versions of this. They’d be just as good without the mint extract if you aren’t a fan of mint flavor. Just substitute vanilla instead.

Chocolate Mint Cookies

1 stick of softened butter

2/3 cup granular erythritol

2/3 cup Splenda (or 16 drops EZ Sweetz)

1 egg

2/3 cup ricotta cheese

1 tsp vanilla extract

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

pinch of salt

3 ounces unsweetened chocolate

Allow all ingredients to reach room temperature. Preheat oven to 350 degrees.

Mix butter, erythritol, Splenda, egg, ricotta cheese, and vanilla extract. Combine almond flour, baking powder, baking soda, xanthan gum, and salt. Add flour mixture to wet ingredients. Melt chocolate and add to cookie dough. Mix thoroughly. Use a mini ice cream scoop to drop dough on a parchment lined cookie sheet. Wet the back of a teaspoon and use it to spread cookie dough. Bake for 10-12 minutes and allow to cool before adding frosting.


1 cup powdered erythritol

1/4 cup almond milk

1/4 tsp mint (or vanilla) extract

Slowly add almond milk to powdered sugar mixture. Stop when you reach desired consistency. Stir in extract and add to cooled cookies.

Store these in an airtight container after the frosting has a chance to set. I keep them in the refrigerator. Like most low carb baked goods, these are better the second day.

Makes 40 cookies with a net carb count of 1.5 each.



Pumpkin Muffins

Pumpkin Muffins

Many people have asked me for this recipe. I wish I could take credit, but this is another wonderful creation from Jennifer Eloff at Splendid Low-Carbing. Click here for the link.

These are excellent, and I do mean excellent. They are as good as any “regular” muffin I’ve ever had. My 13 year old daughter is very picky and sensitive to things that taste like “diet” food. I can’t keep her, or anyone else in my family, out of these.

In all of Jennifer’s recipes, I use bake mix option #2 from her site. Click here to see the bake mix option number 2.

It may seem complicated or overwhelming at first, but it really isn’t. Netrition is my favorite place to buy the baking supplies you need. I also use Amazon to get 5lb bags of almond flour. I like the Honeyville brand. This is by far the best tasting and most economical almond flour I’ve used.

I thought I’d play around a little with this batch of muffins. They are awesome plain, or even better with a little butter, but I wanted to mix it up some.

I added some of the pralines to one batch.

Click here to see the pralines.

They were other worldly good. Words fail me, and I’m not a great photographer, so you’ll just have to believe me when I tell you these were truly divine.

I added a simple frosting to some with this recipe:

4 ounces softened cream cheese

2 TB softened butter

¼ cup heavy cream

¼ cup Torani sugar free vanilla syrup (available at Wal-Mart)

1 TB powdered erythritol

Mix all ingredients until smooth and creamy.

Pumpkin Muffin With Frosting