Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/

Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Best Baked Sweet Potatoes

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Prick with fork 3-4 times. Place potatoes on a plate and microwave until potatoes yield to gentle pressure and centers register 200 degrees, 6 to 9 minutes, flipping potatoes every 3 minutes.
3. Wrap a rimmed baking sheet with aluminum foil, set a wire rack on top, spray rack with vegetable oil spray.
4. Using tongs, transfer potatoes to the prepared rack and bake for 1 hour (exteriors of potatoes will be lightly browned and potatoes will feel very soft when squeezed). 
5. Slit each potato lengthwise; using a clean dish towel, hold ends and squeeze slightly to push flesh up and out.

Source
https://www.cooksillustrated.com/recipes/9903-best-baked-sweet-potatoes