If anyone has tried cooked flour frosting (also known as flour buttercream), you may know that it tastes deliciously light, silky and without a tooth-aching sweetness that regular buttercream can have. It does require using flour to make a roux/pudding to start. See recipe below:
Does anyone have a suggestion for replacing the flour for something that is more keto friendly?
Many thanks!
Not sure cornstarch is really all that keto either, but at least it’s a better thickener, so you only need about two-thirds the amount that you need of flour. I tried making gravy with almond flour once—I’ll never do that again!
Xantham gum.
Unsolicited advice:
2% milk is 6.5g of natural milk sugar per half cup. I’d recommend going full heavy whipping cream.
I’m sure you’re gonna replace the sugar with fake sugar. I dunno how that’s gonna work, but we’re all chemists here.
I’m gonna leave the really unsolicited advice unsaid.