Marshmallow fluff is not the easiest thing to convert into low-carb. Commercial sugar-laden versions have high-fructose corn syrup as main ingredient — which is really bad, bad, bad. And sticky. With low-carb ingredients you cannot get that sticky result, at least not easily. But since I’m not in favor of stickiness, I created this yummy airy, fluffy frosting as healthier low-carb alternative to fill and frost your baked goods.
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I had never made lemon curd before since I’m not that big fan of lemon flavor. The idea of simple low-carb lemon curd was however so tempting, that I wanted to try and develop it. Many lemon curd recipes are quite complicated. Separating eggs, grating some lemon zest, melting the butter, using a double boiler, … I wanted something simple and easy. I think I reached my goal, at least I immediately fell in love with this low-carb lemon curd and I wasn’t even a fan of lemon flavor before! I hope you like it as well.
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This smooth and velvety, creamy and buttery low-carb icing is perfect for cakes and cupcakes. It’s something between buttercream and cream cheese icing. Not a compromise, but a sweet marriage of cream cheese and butter. I developed this icing especially for my Fluffy Little Lemon Thingies. Just quickly spread it or pipe beautiful decorations — it suits perfectly both.
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