Low Carb Irish Sweet Potato
Just in time for St. Patrick’s Day!
(No actual potatoes were harmed in the making of this dessert!)
- 8 oz cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 c Swerve confectioners
- 14 oz unsweetened coconut flakes
- 3 TBSP cinnamon
- Place the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and smooth, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the beater with a rubber spatula.
- Return the mixer to low speed and gradually add the Swerve. When all the Swerve is incorporated, increase the speed to medium and beat until smooth, about 1 minute. Stop the mixer and scrape down the sides again. Add the coconut and beat on low speed until incorporated.
- Line a baking sheet with parchment paper. Scoop the coconut mixture out by level tablespoons onto the baking sheet, spacing them close together but not touching. Repeat until all the mixture is used up. Refrigerate for 30 minutes for the mixture to set.
- Place the cinnamon in a small bowl. Using your hands, roll 1 of the pieces into a potato shape (the less uniform they are the more they look like potatoes). Roll in the cinnamon to completely coat, then place back on the baking sheet. Repeat with the remaining pieces. Enjoy! Leftovers (if there are any) can be stacked on top of each other in an airtight container in the refrigerator for up to 5 days.
1 potato has roughly 24 calories, 0.7g carbs, 2.1g fat and 0.3g protein. This is an estimate and based off my entry of the ingredients into My Fitness Pal.
Looking for more recipes? Check out my T1 Recipe page here!
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The content on this site is not intended to be medical advice. Always consult your doctor before beginning a fitness regimen or adjusting your diabetes management strategy.