This almond paleo coconut cream glaze is going to uplevel anything it is paired with! Gluten-free dairy-free AND low-carb!
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Almond Paleo Coconut Cream Glaze
This thick and creamy Paleo coconut cream is not only gluten-free, but also dairy-free. It has a rich flavor with just a hint of almond and maple.
I set out to make some holiday treats that required a frosting or a glaze. All of my older recipes contained cream cheese as the main ingredient.
Cream cheese in frosting or glaze is not the easiest to just remove and replace, so I set out to make an entirely new and delicious glaze!
Introducing…. Almond Paleo Coconut Cream Glaze!
While this glaze was not the easiest to photograph, the taste more than makes up for it!
My hubby literally stood next to me with a spoon and would sneak spoonfuls.
Can I Use Another Nut Butter?
You most certainly can! Almond butter is my favorite, but if you prefer cashew butter or sunflower butter – then have at it! The sweetener ratio may have to change slightly as you change around the nut butters, however. But you can easily taste it as you go and modify it as needed.
Is this Dairy Free Coconut Cream Glaze Thick?
It is thick, but it is not solid. It is still pourable and will never reach a fully solid state.
Glaze and Icings are usually much thinner (and more liquidy) than your traditional frosting!
How to Store The Coconut Cream Icing
If you won’t be using the full amount and need to store this, you can simply put it in an airtight container. Keep it cold, so definitely store it in the fridge.
What Can I Use This Paleo Glaze With?
The sky is the limit!
I use it on Gluten Free pumpkin bars…..
AND Almond Paleo Coffee Cake!
How to Make Paleo Coconut Cream Glaze
The beautiful thing about this recipe is that it is dairy-free AND there are only 5 ingredients!
So let’s dive in!
The first thing you’ll want to do is combine all ingredients in a small bowl.
Which together with a hand which or lightly with beaters.
Put the glaze in the refrigerator for at least 60 minutes to thicken slightly.
The consistency will be thick and pourable and that is how it will stay!
It is not meant to be thick and solid like frosting.
- 1 1/2 cups coconut milk cream (scoop the solid part from a full fat coconut milk can). This will approximately be 2 cans worth, but it varies
- 1/4 cup soft almond butter
- 3 tablespoons maple syrup (sugar-free Lakanto maple syrup is what I use)
- 1/4 cup powdered sweetener (I powder the sweetener myself and use monk fruit)
- 1 teaspoon vanilla extract
- Combine all ingredients in a small bowl.
- Which together with a hand which or lightly with beaters.
- Put in the refrigerator for at least 60 minutes to thick slightly.
- The consistency will be thick and pourable and that is how it will stay!
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Serving Size:2 tablespons
Amount Per Serving: Calories: 66Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 7mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g
Nutrition is calculated using a third party plug-in. It is best to always validate!