I had discounted any possibility of a cream cheese style frosting for carb-up desserts, thinking that it simply couldn't be done without a lot of fat. But then I heard about the idea of using sweet potato as a base for frosting. Mind blown. This low-fat sweet potato cream cheese style frosting offers a nutritious alternative that uses sweet potato to thicken the frosting with lemon juice and cider vinegar to give it some of the tang you come to expect from cream cheese frosting. I won't say it tastes exactly like it, but it tastes good enough to give the contrasting taste you come to expect on carrot or pumpkin cakes.
Low-Fat Sugar-Free Sweet Potato Cream Cheese Style Frosting Recipe
- 1lb white sweet potatoes, peeled and chopped in 1" pieces
- ⅓ cup Lakanto granulated monk fruit sweetener
- 1 teaspoon refined coconut oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon raw cider vinegar
- ¼ cup unsweetned coconut milk beverage (*Or other unsweetned non-dairy milk.)
- ⅛ teaspoon butter extract
- Large pinch fine sea salt
Directions:
In a pot fitted with a steamer basket, bring 1" of water to a boil and steam the potato chunks until fork-tender, about 10-15 minutes. Drain.
Transfer sweet potato to a blender, and add the remaining ingredients. Blend until silky smooth.
Once smooth, transfer the frosting to an airtight container to store in the fridge. Put frosting in the fridge to thicken overnight. Spread onto my carb-up slow-carb carrot cake, any other baked good you like.
Did you make this carb-up vegan low-fat sweet potato cream cheese style frosting recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
