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
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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.
Suzanne Koval says
8 oz is 1 cup.
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 ?
Aly says
It says 1g carbs per serving. Although if you count sugar alcohols it would be more due to the erithritol. I prefer the frosting with a little less erithritol, like 1/2 cup to taste more like cheese cake and make a swirl with my keto chocolate bombs
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! ?