Keto Cream Cheese Frosting

close up of red velvet cupcake with piped cream cheese frosting

5 from 2 votes

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.

Course Dessert

Cuisine American

Diet Gluten-Free, grain free, Keto, Low-Carb

Prep Time 5

Total Time 5

Servings Cupcakes or a 2-layer 9-inch cake

Calories 137kcal

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

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.

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