Are you looking for a fun and tasty topping for cakes, cupcakes and any dessert really? These keto colored sprinkles are the perfect compliment for any dessert!
Keto Colored Sprinkles
Aren’t these the most adorable little sprinkles EVER?
I can’t tell you how much I missed being able to put colored sprinkles on keto cakes and cupcakes and whatever else came about. A LOT!
And then my girl over at OmgKetoYum posted this fun recipe for sugar-free sprinkles and I was hooked.
Just look at these gorgeous little things:
Can you tell what they are? They are unsweetened shredded coconut! SAY WHAT?
They are super easy to make too.
You can make huge batches or mini batches. I just made mini batches. I made about 1/4 of each color.
Now as far as the coloring, it is best to use your favorite, SAFE coloring. I don’t use the best option right now, but I just ordered these non-GMO plant-based colors from Amazon. I’ll let you know what I think when they come in!
I store them in these little containers that I used to use for candles! I stopped making candles and had all these containers left over, so I use them for spice mixes and things like this! They are perfect!
Just think of how fun these will be for making desserts colorful!
Recipes that use keto colored sprinkles
Keto Coconut Cream Pie
So I took my coconut cream pie recipe and instead of putting toasted coconut on top, I tried my colored sprinkles as a fun twist.
Unfortunately, my coconut cream pie recipe is slated for my cookbook and not being released online. It did go out, however, for my Membership – The Keto Option Membership.
But you can get the idea:
Keto Desserts You Might Like
Head on over to the awesome Omg Keto Yum and get the instructions here:
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.