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.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 100
- Fat: 11g
- Carbohydrates: 1g
- Protein: 1g