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. 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!
Viv says
How do I convert this into a chocolate cream cheese frosting?
Mellissa Sevigny says
Add chocolate? Haha, couldn’t help myself. I think 1/3 cup of good quality cocoa powder should do the trick (although you can play with it until you get the amount you want) but you may also need to adjust the sweetener to offset the bitterness. Let us know how it turns out!
Pauline says
Would this frosting work for piping decorations?
Mellissa Sevigny says
Yes it should work great for that!
Suzie Q says
I’d love to make this this weekend but all I have on hand right now is Sweet Leaf stevia drops. Do you think that would work?
Dani says
Can you share what cream cheese you use? I have never found any that are careless…thanks!
Jessica says
Super yummy!! My question. I ran the recipe through My Fitness Pal, and the carbs are insane per serving. But you show 0 carbs. Any thoughts/help??
Mellissa Sevigny says
MFP is notoriously inaccurate – perhaps it’s your sweetener of choice? Or a problem with their database.
Viviana says
The reason I think it’s because erythritol is sweet, but it doesn’t raise the blood sugar level ad it is not absorbed by the body, so they are not considered calories as part of a low carb lifestyle. Also, keto buttercream means it’ll be high fat which in fairness it’s lots of calories, but they push your body into ketosis, and so it’s low carbs but high calories from fat.
Ryan says
Looking at MFP on my own, I found that there are two kinds of Erythritol: regular, and zero carb. The regular you’re looking at a massive amount of carbs, but if you get the zero carb, it’ll be…0 carbs. Other than that, the only thing with carbs was the cream cheese at 9 carbs for 8oz, which is basically nothing. The only downside I’m finding is that it’s 1600 calories for the two cups of prepared frosting.
Mellissa Sevigny says
MFP is wrong and that’s why people get hugely inaccurate numbers when they use it. There are not two kinds of erythritol – MFP just has it listed both ways because it contains sugar alcohol which is where the carbs come from but they don’t impact blood sugar and are not generally counted in the net carbs in a recipe.
Sam says
Can this frosting be frosted on a cake and left out over night? I’m wanting to frost a cake the night before the party.
Jill S says
I used this recipe for icing low carb chocolate cupcakes–but I added unsweetened baking chocolate! I thought I was going to die from happiness!! I think I’ll try it as far bombs next. Thanks for all you do to keep us low carbers happy and healthy!
Nancy says
I cannot wait to get your cookbook!
I just found the recipe for Pierogies!!! Oh, you have no idea how my heart raced!!!
Do you think you’ll do a pre~ Sale? My name needs to be first! ???????
Lindsey says
My whole life I hated cream cheese frosting, but this is AMAZING!! Made it to go with the pumpkin bars & it’s perfect together. I followed the recipe but mixed everything by hand. This is the only frosting I’ve ever made that was a success😊 going to freeze some fat bombs & will definitely use this recipe again. THANK YOU FOR SHARING!!!
clg says
Does it work to take a granulated sweetener and run it through a processor or mortar/pestle to make it “powdered”? Our shops here in Aus never seem to have powdered. I read somewhere you could do this, but it failed to produce a proper frosting when I tried :/
Mellissa Sevigny says
I think you’d have to do it in a blender or food processor to get it fine enough, I haven’t tried it though.
Tara says
This recipe is the bomb. I just made it tonight on half of my husband who is making me a birthday cake tomorrow. I fell in love immediately. I do my best to just stay away from anything “sweet” but hey, it’s my b-day! Thanks for this!