Lemon Cream Cheese Frosting

8 oz cream cheese, softened

1 c salted butter, softened

2 lbs powdered sugar

2-3 T fresh lemon juice

2 t lemon zest

Mix cream cheese & butter in mixer for 2-3 minutes. Add powdered sugar & beat until smooth. Add lemon juice until the right consistency. Add lemon zest & mix until fluffy, 2-3 minutes. If too thick, add more lemon juice. If too thin, refrigerate until thick. Makes enough to frost a 2 layer cake.

Best Low Carb Pancakes

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)

Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter. Serve pancakes topped with butter and sugar free syrup!
Serves 2 (2 pancakes each)

Keto Berry Ice Cream

Ingredients:

1 can of full fat coconut milk (13 ounces)

1 1/2 cup of frozen unsweetened berries

1/2 cup confectioner's Swerve

Instructions:

In a blender combine the coconut milk, frozen berries and confectioner's sugar substitute. If you want a chunkier ice cream leave some berries out & stir in after blending.

Pour into glass container.

Place in the freezer for 5 minutes or up to 30 minutes.

Remove from the freezer once you have your desired frozen texture. Enjoy!