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!
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.
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.
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.