This Keto Cream Cheese Frosting is the perfect topping for low carb cakes and muffins, but also makes a delicious filling for keto crepes, fat bombs, truffles, etc. This low carb cream cheese frosting is easy, delicious, and versatile!
Raise your hands if you think the best part of any cake is the frosting! ? Seriously though, cake without frosting is a missed opportunity amirite? My first frosting love is chocolate, but it’s followed very closely by cream cheese frosting!
First – it tastes amazing. Second, and more importantly, it’s super versatile and pairs well with any spice cake, red velvet cake, quick breads, etc.
Since I have some Keto cake recipes coming up soon that feature this Keto Cream Cheese Frosting, I figured I’d post the recipe here separately for quick reference.
If you don’t feel like making a cake to go with this Keto Cream Cheese Frosting it’s no problem. You can literally eat it with a spoon whenever you have a sweet craving or need some extra fat in your diet!
Actually I wonder if you could blend this into coffee? I’m just riffing here but it could technically work – almost like bullet proof! As soon as I make a fresh batch imma try it, but if you beat me to it let us know if it works!
Keto Cream Cheese Frosting Recipe Video ??
Ok, that’s all I’ve got for today! Stay tuned for the Pumpkin Spice Sheet Cake later this week that features this Keto Cream Cheese Frosting – together they are ???!
Keto Cream Cheese Frosting – Low Carb
This Keto Cream Cheese Frosting is perfect on low carb cakes, but also makes great fat bombs, crepe filling, or even truffles!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Keto Desserts
- Cuisine: American
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2/3 cup powdered erythritol (I used Swerve)
- 1/2 teaspoon vanilla extract (no sugar added)
Instructions
- In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
- Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
- Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
- Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.
Notes
The organic cream cheese I used when making this originally has less than 1g carbs per ounce so the entire recipe whipped came out to less than .5g per serving. Since most people are using Philly or other store brands with 2g carbs per ounce, I’ve updated the nutrition info to show 1g carbs per serving.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 100
- Fat: 11g
- Carbohydrates: 1g
- Protein: 1g
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My frosting came out somewhat tart, lemony. Does anyone have any idea why? Could I use powdered Monkfruit as the sweetener?
Can I use xylitol?
Hey, I’m so happy to have found this recipe! But….can I use Xylitol?
Thanks!
Hi Melissa, can the cupcake sit unrefrigerated after frosted or will it melt / go bad? Thanks!
Can I freeze leftover frosting?
The icing is very good and easy to work with. Thank you for a quick easy recipe for frosting and much needed addition to red velvet keto cupcakes.
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Hi!
Can you use shortening instead of butter?
Thanks
I think the flavor would be different but theoretically yes.
Just made this today and put it on my zero net carb cinnamon bagel. So good! Thank you for making such an easy, delicious sweet treat recipe. I will be using this quite often!
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Is the butter salted unsalted?
Either will work but unsalted if you have it.
Why is it so liquidy? How much exactly is 8 ounces ='(
it is not fluffy at all. Why can’t you do measurements in cups or tbsp instead of ounces?
Make it easy for viewers. Why Why why ??!!!!!! I put in cream cheese (1 cup) and then 1/2 cup butter as described with 2/3 cup sweetener. Yet its not fluffy. Its like LIQUID. WHAT DID YOU DO? Why are you WASTING my time? =(
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Butter is meant to be softened, but not liquid. If your frosting is too soft then put it back in the refrigerator for 30 minutes or so and then try whipping it again. Ounces is standard measurement for cream cheese. 8 ounces would be one block, and usually the ounces are marked on the side of the container. I don’t know the exact cup measurement but 8 ounces of cream cheese is probably closer to 1 and 1/3 cups.
@JT Why are you so rude, why why why? weight measure is so much more accurate, faster with much less clean up. If you really need to convert, it’s easy to google. nothing in the recipe is liquid so how can it be liquidy if there is no liquid to begin with unless you melted the butter which you are not supposed to do.
If you used low fat cream cheese instead of regular full fat, it has more water than regular cream cheese. Also, the sugar in the frosting reacts to the cream cheese, making the finished frosting more watery. If you used low fat or Neufchâtel cheese, try making the frosting again with full fat cream cheese.
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Talk about rude! Don’t blame Melissa for your inability to read a recipe. Follow it properly, and it comes out perfectly.
Wooooooow… so rude.
For the record, weighing ingredients is the proper method when baking. If you don’t like it, go somewhere else.
I love this frosting a little TOO much! I like to dip pecans into it. Wow. It is dangerously good!!!
That does sound amazing, and dangerous! I’m going to try to unsee this and make sure I don’t have any pecans in the house ha ha!
Love it! My husband is doing Keto with me and his favorite frosting is butter cream. He’s going to love I found your recipe. I had to sample it first of course. It’s pretty awesome on low carb cream cheese cookies! Thank you for creating and sharing.
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Love this recipe. How can I make it chocolate?
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You could add half cup of cocoa powder!
That’s what I do!
Would this work with a dairy free butter ?
Have made this several times and it’s my go to when I need something sweet!
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This recipe was phenomenal! I use Anthony’s granulated erythritol and ground it in my coffee grinder to a powder. I’ve also used it in my Lil Ninja and it works well, too. The coffee grinder is best, though, or a very strong blender. I added a few drops of liquid stevia to balance the flavor and try to keep it from crystalizing. Room temperature cream cheese and butter really helped in that regard.
I also used 1/2 tsp vanilla and 1/2 tsp maple extract as I was adding the pecans and thought the combination would be perfect for your Pumpkin Spice Sheet cake – and it was!!
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So easy, so tasty, so keto! Love this, will be using it for future recipes where I need some tasty fat. Thank you for making keto easier for all of us.
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I just made this to put on top of my zucchini bread and it was delicious
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Sounds amazing! ?
Thank you for this recipe, it was great! I only had about 1/4 cup of Swerve left so I added a couple Stevia packets. Still tasted good. Think more will end up on a spoon than the muffins though :)
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