Cream Cheese Frosting

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.


- Cream Cheese - Salted Or Unsalted Butter - Powdered Monk Fruit/Allulose Sweetener - Pure Vanilla - Sea Salt - Unsweetened Non-Dairy Milk Or Heavy Cream

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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