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
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
Description
This Keto Cream Cheese Frosting is perfect on low carb cakes, but also makes great fat bombs, crepe filling, or even truffles!
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.
- Category: Keto Desserts
- Cuisine: American
Nutrition
- Serving Size: 2 Tbsp
- Calories: 100
- Fat: 11g
- Carbohydrates: 1g
- Protein: 1g
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
Jackie Dennis says
How many cupcakes does this frost?
Mary says
My frosting came out somewhat tart, lemony. Does anyone have any idea why? Could I use powdered Monkfruit as the sweetener?
Laura R Setter says
Was wondering if MonkFruit can be used?
Mellissa Sevigny says
Yes, as long as it will dissolve in the frosting!
Norma says
Can I use xylitol?
Mina says
Hey, I’m so happy to have found this recipe! But….can I use Xylitol?
Thanks!
Ana says
Hi Melissa, can the cupcake sit unrefrigerated after frosted or will it melt / go bad? Thanks!
Rose Budda says
Can I freeze leftover frosting?
Karyl says
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.
★★★★★
Karyl says
Hi!
Can you use shortening instead of butter?
Thanks
Mellissa Sevigny says
I think the flavor would be different but theoretically yes.
Kari says
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!
★★★★★
Tonia Williams says
Is the butter salted unsalted?
Mellissa Sevigny says
Either will work but unsalted if you have it.
JT says
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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Mellissa Sevigny says
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.
Kay says
@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.
Mira says
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.
★★★★★
Mary Anna says
Talk about rude! Don’t blame Melissa for your inability to read a recipe. Follow it properly, and it comes out perfectly.
Zae says
Wooooooow… so rude.
For the record, weighing ingredients is the proper method when baking. If you don’t like it, go somewhere else.
Marissa Bubbenmoyer says
Why are you so rude?
Mariss says
JT, I can understand your frustration, although many do not. But we can’t be yelling at the uploaders for using measurements we con’t understand. I’m ‘old school’ Canadian and still do all in cups and ounces lol, never was able to convert to the metric even though it has been used in Canada for quite a long while now. I have to ask my adult daughter to weigh a pound of something for me when shopping. I just looked at my cream cheese box and it says 250 g. Well I know that ‘g’ is grams, but then I have to find a converter to convert grams to cups. I end up looking at a few online converters for an answer that don’t agree on the outcome even though there is supposed to be a foolproof way of doing it. To make life a little easier on myself I like sites that have a video involved and then watch very closely the amount of whatever they are putting into the bowl and ‘guess’ at how much. Sometimes a large measuring cup will also have ounces written on it. People write depending on what country they are from. Heat will often affect the outcome also. Butter melts when it’s very warm in the kitchen or what ever country you are in, unless you are using Dairlyland butter in Manitoba now as it never gets soft anymore. I understand that the dairies are putting ‘palm oil’ into it. I can leave the butter on the stove with the oven on for hours and it won’t melt. Actually, it just occurred to me that the butter will be great for piping because the piping will hold its shape. I’m glad I chose to answer you because I settled my own problem.
Jacqueline Forbis says
@JT, absolutely rude and totally uncalled for! Follow the recipe as is and you recipe will come out wonderful. Basically the same recipe for standard cream cheese frosting only you’re not using sugar.
★★★★★
jessica says
I love this frosting a little TOO much! I like to dip pecans into it. Wow. It is dangerously good!!!
Mellissa Sevigny says
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!
Tara says
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.
★★★★★
Deb Butler says
Love this recipe. How can I make it chocolate?
★★★★★
JADE KUHN says
You could add half cup of cocoa powder!
That’s what I do!
Amanda says
Would this work with a dairy free butter ?
Holly says
Have made this several times and it’s my go to when I need something sweet!
★★★★★
Irene says
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!!
★★★★★
Lizy says
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.
★★★★★
judi coleman says
I just made this to put on top of my zucchini bread and it was delicious
★★★★★
Mellissa Sevigny says
Sounds amazing! ?
Dawn says
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 :)
★★★★★