Here's a super easy recipe for making different flavors of keto cream cheese icing. I love using this frosting in whoopie pies and cupcakes. Only takes minutes. Let me know if you have other flavors to add!

Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

KETO CREAM CHEESE ICING (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

INGREDIENTS

• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (48g) Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• Flavorings of your choice:
  
  • Maple Icing
    
    
    • 1 teaspoon of Maple Extract (McCormick works well)
      
  • Lemon Icing
    
    
    • 1/4 teaspoon Vanilla Extract (McCormick works well)
      
    • 1/4 teaspoon Lemon Extract (McCormick works well)
      
    • 1/2 Tablespoon Lemon Juice (best if squeezed from fresh lemons)
      
  • Chocolate Icing
    
    
    • 1 Tbsp Unsweetened Cocoa Powder (Ghirardelli works well)
      
  • Vanilla Icing
    
    
    • 1 teaspoon Vanilla Extract (McCormick works well)
      
  • Raspberry Icing
    
    
    • 1 teaspoon Raspberry Extract (McCormick works well)
      
    • Red food coloring as needed
      
      

      INSTRUCTIONS
      

      
      

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
2. OPTIONAL: If you are using a granulated sweetener, throw it into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
   
3. Add the sweetener and flavorings to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
   
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
   
5. Use a piping bag (something like these) to pipe the frosting onto whatever you’d like (including directly into your mouth!).
   
6. Enjoy! Keep any icing in an airtight container in your fridge. If refrigerated, they should be good for about a week. (up to 3 months if kept in the freezer)
   
   ​
   
   Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

All natural-process (opposed to the alkali/dutch process), unsweetened, 100% cacao powders should be nutritionally comparable to each other (with some exceptions depending on percent of non-fat cocoa solids, see below), the only differences will be in taste, organic status, and price. There's also some minor variations in the micronutrients based on growing region but I can't tell you which regions are better (and this is true of all foods too). You can probably divide iron%DV by calories as a simple heuristic to try to determine which cacao comes from a more fertile/mineral-rich growing region but this test probably won't give you the entire story since iron might be high and other nutrients low in one region and vice versa.

Just follow these general rules:

• Look for a product that is made with the 'natural' or non-alkaline method opposed to the 'dutch' or alkaline method.
  
  
• Make sure it is made from nearly-100% non-fat cocoa solids (NFCS). You can determine this by looking at the fat content of the product. It should be less than about 2-3g per TBSP. Cocoa powder that is truly made from 100% NFCS will have 0g fat per TBSP but I'm not aware of any products on the market that are 100% NFCS. Hershey's is the lowest at .5g per TBSP. Most of the nutrients in cocoa comes from the non-fat portion so the lower the fat content the more nutrients per calorie/serving the product probably has.
  
  
• Sugar content should be 0g per TBSP and "cocoa" should be the only ingredient on the label.
  
  
• With the above in mind then just pick something you like the taste of and pick an organic product if that matters to you.
  
  Some examples:
  
  Hershey's Natural Unsweetened 100% Cocoa is probably the best in terms of nutrients AND flavor per cost at only ~$3 per pound (locally, don't buy online). It has 0.2 %DV-iron per calorie. American Test Kitchen gave this chocolate their highest ranking in the supermarket category for flavor.
  
  Ghirardelli's 100% unsweetened cocoa is probably the best in terms of total micronutrients based on the iron/calorie test, but a lot more expensive at ~$6-9 per pound (much more online, but local stores will sell this for this price). It has 0.75 %dv-iron per calorie, one of the highest iron-content cocao powders that i've seen. American Test Kitchen also liked this one as well.
  
  All of the "raw" and organic products marketed towards the new-ager crowd will be nutritionally comparable to even the incredibly cheap Hershey's chocolate but will cost 3-5 times more. Also most of these are never made with anywhere close to 100% NFCS. They are always cut with cocoa butter, even Trader Joe's cocoa powder is cut with cocoa butter.
  
  
  
  
  
  

BPC was a big help for me in starting Keto, and it has been hugely motivating for me to stay on Keto. It's delicious. In the beginning when I was having carb cravings I would remind myself that I could have BPC, but BPC + a pastry wasn't possible. The caffeine buzz from BPC is a lot... clearer, is the only way I can describe it. I don't experience the 10am crash the way I did with regular coffee, either.

I use my AeroPress and Magic Bullet. Sometimes I use my Coffee Grinder to grind he beans, but lately I've been using pre-ground beans. If you use an AeroPress, you'll want the coffee ground for an espresso maker.

I use grassfed unsalted butter (sometimes salted adds a zing to the taste but I'm not a fan), Trader Joe's Organic Virgin Coconut Oil, a raw egg (for protein -- I get migraines and protein in the morning is essential in warding them off) and 1/4 teaspoon of Ghiradelli Baking Cocoa. Whip it up for 30 seconds and life is glorious.

The BPC and drinking water keep me full from about 6:45 am until 11:30.

The AeroPress is good because you can make one cup at a time, so it conserves coffee grounds. You can also bring it anywhere - it's a portable espresso/coffee maker. Some people put sugar-free sweetners in the coffee, but I prefer to avoid them. If you drink it without the sweetner after a while you get used to the taste anyway.

unflavored with this that's game changer mang