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!
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 🤣)
Or if you're looking for more frosting recipes, I think you'll love these keto vanilla buttercream frosting and keto chocolate buttercream frosting recipes!
Ingredients
Here are the simple ingredients you will need:
- Unsalted Real Butter - Preferably grass-fed, be sure it's room temperature.
- Full-Fat Cream Cheese - Not cream cheese spread, the spread will result in runny frosting!
- Keto Powdered Sweetener - Any sugar-free powdered sweetener will work, but I like powdered monk fruit/allulose blend.
- Pure Vanilla - Try to use pure vanilla and not the imitation variety if possible.
- Heavy Cream - Makes the keto frosting ultra smooth and creamy. You can substitute with non-dairy milk or coconut milk if needed.
- Sea Salt - Balances out the sweetness, omit if using salted butter.
Frequently asked questions
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.
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 👍
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
- 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.
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:
- Cut a very small piece off of the bottom corner of a large plastic baggie then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- 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.
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 👍
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
Keto Cream Cheese Frosting
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
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
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
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!