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    Home » Keto

    Low-Carb Keto Cream Cheese Frosting

    Published: Jan 27, 2022 Updated: Jan 28, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    Learn how to make low-carb keto cream cheese frosting with this simple recipe. It's super creamy, soft, smooth, & tangy while still sturdy enough for gorgeous piping and designs. It's perfect for Keto Carrot Cake, Keto Red Velvet Cake, and so much more!

    close up of red velvet cupcake with piped cream cheese frosting
    close up of red velvet cupcake with piped cream cheese frosting

    This keto cream cheese frosting recipe is a must-have recipe to always have on hand!

    This is my go-to frosting for Pumpkin Cupcakes, Red Velvet Cake, Pumpkin Bread, Carrot Cake, and so much more!

    It’s smooth, creamy, and spreads or pipes onto baked goods beautifully. It has the perfect balance of sweet and tangy and you only need 5 ingredients total! (OK, 6 if you count the salt 🤣)

    Jump to:
    • Frequently asked questions
    • The sweetener
    • Easy instructions
    • How to pipe frosting
    • How to store
    • Top tips
    • Looking for more keto cake & frosting recipes?
    • 📖 Recipe

    Frequently asked questions

    How do I prevent my frosting from being runny?

    The frosting can be runny if you're not careful about the type of cream cheese you choose. Be sure to use a block of full-fat cream cheese, not the variety that comes in a tub! Also, be sure it's not low-fat. This can also make the frosting runny.

    Can cream cheese frosting be piped?

    Yes, it can! It's naturally a little bit softer and creamier than other frostings, but it will still work! If it's not quite as sturdy as you would like, simply fit your piping bag (or plastic baggie) with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. This should firm it up nicely 👍

    Is cream cheese frosting keto and low-carb?

    No, cream cheese frosting is not keto due to the powdered sugar. However, in this recipe we're using a keto powdered sweetener, making this recipe low-carb and keto-friendly!

    The sweetener

    For the sweetener, I prefer to use powdered monk fruit with allulose because it has no aftertaste and dissolves beautifully!

    However, a powdered erythritol-based sweetener will work.

    Easy instructions

    beated butter and cream cheese in a clear bowl
    beaten butter and cream cheese in a clear bowl
    1. In a large bowl, beat together the softened butter and softened block of full-fat cream cheese.

    If you forget to set out your butter, I love this tutorial from Sally's Baking Addiction on How To Soften Butter Quickly! To soften cream cheese, you can just pop it in the microwave for about 10 seconds 👍

    💭 Tip: Be sure the butter and the cream cheese are both softened to room temperature. Otherwise, they will be too stiff and may not mix well.

    cream cheese frosting in a large bowl with beaters
    frosting in a large bowl with beaters

    2. Beat in the sugar-free powdered sweetener, pure vanilla, and sea salt (if you're using unsalted butter).

    3. Add the non-dairy milk or heavy cream, one tablespoon at a time, until the frosting is smooth and creamy.

    💭 Tip: Be sure to use unsweetened non-dairy milk and not regular milk to keep the frosting keto-friendly.

    How to pipe frosting

    Piping frosting is actually super simple! And if you don't have a fancy icing pastry bag, it's super simple to pipe frosting with a Ziplock or plastic baggie!

    Here are the easy steps:

    1. Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
    2. Place the baggie into a cup with the piping tip down.
    3. Fold the excess baggie over the outside edge of the cup.
    4. Add frosting.
    5. Remove the baggie from the cup and push the frosting towards the tip, removing any air.
    6. While holding the baggie straight up and down, pipe the frosting on the cupcakes starting at the center and working your way towards the edges in a circular motion.
    red velvet cupcake on white plate with cupcakes in the background
    red velvet cupcake with cream cheese frosting

    How to store

    This frosting can be stored in the refrigerator, tightly covered, for 5 days. Then, allow it to come to room temperature before using.

    It can also be frozen! To freeze, place it in a ziplock baggie and push all of the air out. Seal, and store in the freezer for up to 3 months.

    After freezing, allow it to thaw in the refrigerator, then beat it again before using it so it's creamy.

    Top tips

    • Be sure to use a block of full-fat cream cheese and not low-fat or the variety that comes in a tub. Otherwise, the frosting may turn out runny.
    • I prefer to use powdered monk fruit with allulose for the sweetener because it has no aftertaste and dissolves beautifully! However, a powdered erythritol-based sweetener will work.
    • Be sure the butter and the cream cheese are both softened to room temperature. Otherwise, they will be too stiff and may not mix well.
    • If the frosting isn't as sturdy as you would like for piping, simply fit your piping bag (or plastic baggie) with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. This should firm it up nicely 👍

    Looking for more keto cake & frosting recipes?

    I think you'll love these...

    • Chocolate Buttercream Frosting
    • Vanilla Buttercream Frosting
    • Layered Chocolate Cake
    • Chocolate Cupcakes
    • Layered Vanilla Cake

    If you've tried this keto cream cheese frosting, please let me know what you think in the comments below 👇

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    close up of red velvet cupcake with piped cream cheese frosting

    Keto Cream Cheese Frosting

    Learn how to make keto cream cheese frosting with this simple recipe. It's super creamy, soft, smooth, & tangy while still sturdy enough for gorgeous piping and designs.
    *Note- This recipe makes approximately 3 cups of frosting, which is enough for the crumb coat + a small amount of piping on a 2-layer 9-inch cake or 24 cupcakes. If you plan on doing a lot of piping or more than a crumb coat layer, you will need to double the recipe.
    5 from 1 vote
    Print Pin SaveSaved!
    Cuisine: American
    Diet: Gluten-Free, grain free, Keto, Low-Carb
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 24 Cupcakes or a 2-layer 9-inch cake
    CALORIES :137kcal
    CARBS :11g
    FIBER :10g
    Author: Cassidy Stauffer

    Ingredients

    • 16 Ounces Cream Cheese - softened and cut into cubes
    • 1 Cup Salted Or Unsalted Butter - softened
    • 2 ¼ Cup Powdered Monk Fruit/Allulose Sweetener - + more as desired, see notes below for substitutions
    • 1 teaspoon Pure Vanilla
    • 1 pinch Sea Salt - omit if using salted butter
    • 2 Tablespoons Unsweetened Non-Dairy Milk Or Heavy Cream - or as needed
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    Instructions

    • In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy, using either a handheld mixer or stand mixer fitted with a paddle or whisk attachment.
    • Add the powdered sweetener, pure vanilla, and sea salt (if using). Beat on low for 30 seconds, or until well combined. Then, add in the non-dairy milk or heavy cream, one tablespoon at a time, and beat on high until the frosting is smooth and creamy, around 2 minutes. If you want your frosting a little thicker, add an extra ¼ cup of powdered sweetener.
    • Frosting can be stored in the refrigerator, tightly covered, for 5 days. Then, allow it to come to room temperature before using. To freeze, place it in a ziplock baggie and push all of the air out. Seal, and store in the freezer for up to 3 months. After freezing, allow it to thaw in the refrigerator, then beat it again before using so it's creamy.

    Add Your Own Notes

    Click here to add your own private notes.

    Notes

    • Be sure to use a block of full-fat cream cheese and not low-fat or the variety that comes in a tub. Otherwise, the frosting may turn out runny.
    • I prefer to use powdered monk fruit with allulose for the sweetener because it has no aftertaste and dissolves beautifully! However, an erythritol-based powdered sweetener will work.
    • Be sure the butter and the cream cheese are both softened to room temperature. Otherwise, they will be too stiff and may not mix well.
    • If you forget to set out your butter, I love this tutorial from Sally's Baking Addiction on How To Soften Butter Quickly! To soften cream cheese, you can just pop it in the microwave for about 10 seconds 👍
    • If the frosting isn't as sturdy as you would like for piping, simply fit your piping bag (or plastic baggie) with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. This should firm it up nicely 👍

    Nutrition

    Serving: 1/24th of recipe | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 130mg | Potassium: 30mg | Fiber: 10g | Sugar: 1g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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