There's not much to say about royal icing. It's basically just sugar and eggs, so we took it and swapped out the sugar to make it keto. If you've never had it, royal icing dries to form a sweet, crispy, icing on top of your cookie. You can thin it out to "paint" onto your cookies, or keep it thick to hold your keto gingerbread house together.
Total Time: 15 Minutes
Servings Per Recipe 40
Macros per Serving (1/4 ounce):
Net Carbs: 0g
Total Carbs: 2g
Protein: < 1 g
(Ingredients can be purchased by clicking on the green link)
3 OZ Pasteurized Egg Whites
1/2 TSP Vanilla Extract
Sugar-free food coloring (optional) - You won't find a perfect one, but look for ones that don't use sugar, corn syrup, etc.
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Let's Do This:
Add egg whites and vanilla extract to a medium mixing bowl.
Use an electric mixer to beat until a slight foam starts to appear.
Add the sweetener in 3 parts, mixing between each part.
When all of the sweetener is mixed in, beat on high for 5-10 minutes.
Once stiff peaks for, it is done.
Mix in food coloring if desired. Note: this can thin out your icing. For some uses, like cookies, this is great. If you want it to be thicker again, use your electric mixer to whip it once more.