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
- 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. Â 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.
- Prep Time: 10 minutes
- 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!
Bekki says
I LOVE this recipe! It tastes AMAZING, you can’t even tell it’s a keto recipe! This is my go-to icing recipe now. I’m making it for the second time this month.
Mellissa Sevigny says
Thanks for taking the time to rate and comment Bekki, I’m so thrilled that you love this recipe enough to make it twice in one month!
Maggie says
My grandmother alwAys said if you don’t have anything nice to say don’t say anything at all! You could have easily asked your question w/o being rude! Or you could have googled how to thicken it.
Shanea says
Absolutely amazing keto cream cheese icing, everyone I let try this has loved it, and I put the extra in the fridge and took a small bite at times when needing a pick-me-up, and I put one of my pecans I roasted in the spoon with it and it was so good, this week be my go-to recipe all the time now!
Lisa says
Followed the recipe. And omg so awesome. Thank so much. It is delicious. This well be my go to.
Mellissa Sevigny says
So happy to hear it Lisa, thanks for taking the time to rate and comment!
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.
Jackie Dennis says
How many cupcakes does this frost?
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.
Marissa Bubbenmoyer says
Why are you so rude?
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!