This soft and dreamy keto cream cheese frosting is made with only 3 ingredients. But there are six different flavors so you can use this cream cheese frosting on any keto baking.

Give this low-carb keto cream cheese frosting a try on your favorite keto cupcakes. The most popular keto cupcake recipe has to be keto lemon cupcakes. It’s an amazing recipe that uses a whole lemon that doesn’t need peeling or boiling!

If you love delicious keto desserts these are the 34 best keto desserts made with cream cheese (you have to try).

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Keto cream cheese frosting

If you are missing your frosted cupcakes and frosted cakes, this sugar-free frosting recipe is adaptable for almost any keto cakes, cookies, and cupcakes.

Low-carb cream cheese frosting is the perfect topping for keto cakes, gluten-free cakes and any low-carb recipes that has a low carb count for your low-carb diet.

Nutrition facts: 1 tbsp cream cheese frosting has only 0.3g net carbs.

Navigating eating a keto diet is fairly simple when it comes to savory foods. But, sometimes you just want a bit of dessert without going off the rails!

Thankfully it’s entirely possible to stay in ketosis and enjoy treats from time to time. Simply put – you can have your cake and eat it too with this keto cream cheese frosting!

Ingredients

Making this keto cream cheese frosting is ridiculously simple. The base flavor only requires 3 ingredients (I’ll show you how to make 6 variations below!).

  • Butter – look for the highest quality of butter possible. This recipe calls for softened butter, so let it sit out on your counter for a bit before making the frosting. The recipe uses salted butter but you can use unsalted butter, just season with a pinch of salt.
  • Cream cheese – always use full fat, softened keto cream cheese is ideal for this recipe. Skip the kind with flavors and additives, and definitely skip the low-fat cream cheese or spreadable cream cheese.
  • Sweetener – powdered sweetener works much better in this recipe than the granulated sweetener. It makes a creamy and smooth cream cheese frosting. You can use your favorite keto-friendly sugar substitutes such as erythritol, monk fruit, stevia, or allulose.

See the exact amount for each ingredient in the keto cream cheese frosting recipe card below.

There you have it! With butter and cream cheese and a bit of powdered sweetener, you have a lovely keto cream cheese frosting!

Instructions

To whip up keto cream cheese icing, simply combine the 3 base ingredients (powdered sugar substitute, butter, and cream cheese) together until smooth.

Because each ingredient is already softened, you can mix this frosting up by hand, but you may find it helpful to use a hand mixer, stand mixer, food processor, or even a stick blender with the blade attachement.

TOP TIP: As with ALL recipes here, ALWAYS taste your frosting BEFORE frosting (icing) your cake to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

If this is day 1 of sugar-free living for you, you may require twice the amount of sweetener as someone who has been living sugar-free for years. So don’t be afraid to add more sweetener. The longer you live sugar-free, the less sweetener in time you will require.

How to pipe frosting

Piped frosting is the perfect topping for keto cakes and low-carb baked goods. You can use a traditional piping bag, snip the corner of a large plastic bag, or a large ziploc bag with the end snipped off.

Place your bag with the frosting nozzle attached (or snipped plastic bag), into a tall glass and fold the edge of the bag over the rim of the glass.

Using a large spoon, push the keto cream cheese icing into the icing bag then tap to remove any air bubbles.

Squeeze the end of the bag to start the sugar-free cream cheese frosting fill the nozzle.

Squeeze the bag gently to cover your cakes and cupcakes. You can add frosting in circles, zigzags or even press the nozzle into the centre of your cupcakes and pipe into the center as a quick and easy cupcake filing.

Variations: 6 delicious flavors

This incredibly simple sugar-free cream cheese frosting is so versatile. So far I have made the following flavours with great success. Let me know what flavour you would use.

1: Chocolate keto cream cheese frosting

One of the most requested variations I have received on this recipe is how to turn it into a chocolate keto frosting. Thankfully I’ve cracked the code on cream cheese frosting keto style!

  • 1-2 teaspoons unsweetened cocoa powder
  • 1 teaspoon vanilla essence (vanilla extract)
  • 1-2 teaspoons double cream (heavy cream)

The best way I’ve found to turn this frosting into a sugar-free chocolate frosting (keto buttercream) is to add unsweetened cocoa powder and vanilla extract. However, this will make the frosting more firm, so to balance it out I also add 1-2 teaspoons of double cream (heavy cream). It’s delicious!

Alternatively, you can turn this into a lovely ganache by simply adding melted sugar-free chocolate chips.

The low-carb frosting is perfect to decorate a keto chocolate flourless fudge cake. Just make sure you make enough frosting to spread on top and inside.

2: Vanilla keto cream cheese frosting

You can easily make keto cream cheese frosting into a vanilla frosting with the simple addition of vanilla extract. It tastes amazing and works with most traditional recipes such as cakes and cupcakes.

It’s perfect to decorate vanilla cupcakes, lemon blueberry keto cupcakes, red velvet cake, and lemon cupcakes.

  • 1 tsp vanilla extract

3: Brandy keto cream cheese frosting

Depending on how boozy you like your special frosting, you can choose whether you want to add brandy (for an alcoholic frosting) or brandy essence (for an alcohol free frosting). This is a superb special version of keto cream cheese frosting for Christmas time and a keto Christmas cake (keto fruit cake).

  • 1 teaspoon brandy (or brandy essence, brandy extract)

4: Cinnamon keto cream cheese frosting

Cinnamon cream cheese frosting is superb served with keto cinnamon churros or keto Bakewell tarts (keto almond cupcakes).

  • 1 teaspoon ground cinnamon

5: Lemon keto cream cheese frosting

You can add lemon cream cheese icing to any of these delicious recipes. Lemon cupcakes, keto lemon bars, 1-minute keto lemon mug cake, and even lemon keto almond flour scones.

  • 1 teaspoon lemon zest (and lemon juice)

6: Peppermint keto cream cheese frosting

If you love peppermint, you’ll love a minty low-carb cream cheese frosting that pairs perfectly well with vanilla cupcakes, chocolate cupcakes, and even keto chocolate cookies.

  • 1/2 teaspoon peppermint essence (peppermint extract)

More cream cheese frosting variations

  • 1 teaspoon orange zest (or orange extract) – to decorate sweet treats such as keto whole orange flourless cake
  • 1 teaspoon almond extract – to decorate a Christmas spice cake after using keto marzipan
  • 1 teaspoon coconut extract

As you can see, the sky really is the limit with this frosting!

Storage

Just like traditional cream cheese icing, this sugar-free frosting recipe needs to be kept in the fridge. Place it in an airtight container for up to 5 days.

Want to freeze cream cheese icing? No problem. Again, just like regular cream cheese frosting all you’ll need to do is use an airtight container. It will keep in the freezer for 2-3 months.

How to use cream cheese frosting

Now that you know how to make this yummy sugar-free frosting, let’s talk about the important part … how to use it!

Of course, you could always dip your spoon in and have a taste, but I’m going to give you a few more refined options to keep in your back pocket.

My personal favorite recipes that use this sugar-free cream cheese frosting with keto banana bread (made without any bananas), low-carb carrot cake and this lemon coconut cake. So good!

Of course, I have an entire section of the website dedicated to easy and family-friendly low carb and keto desserts! But these recipes here are my favourite. They are easy and family-friendly too.

Recipe FAQs

I’ve received so many questions about this healthy frosting recipe since I first published this post years ago! Here are some of the most popular. If you have more, please leave them in the comments below.

What kind of cream cheese should I use?

Throughout my entire website, this recipe included, I recommend only using full-fat cream cheese. Not only will this keep you full longer, but the spreadable and reduced-fat cream cheese versions often have higher carbs or other additives.

What kind of butter should I use?

I generally recommend using salted, high-quality butter for sweet recipes. Salt really does enhance the sweet frosting flavors.

If you have unsalted butter, that will still work well, just taste before frosting (icing) your cakes as the frosting may require some additional salt sweetener.

My frosting is too salty!

If your keto frosting comes out too salty, the culprit is probably one of the two things above – using overly salted butter PLUS adding a pinch of salt.
Or, you may have used a spreadable or light cream cheese, which can often have a higher amount of salt. Keep it simple and reach for real, full-fat cream cheese…just make sure it’s the plain version, not flavored!

My frosting is too sweet!

If your frosting is u0022too sweetu0022, sweetness, is subjective in sugar-free recipes like this. What tastes sweet to one person is vastly different as someone who has eaten keto and low/no sugar for years and years versus someone who is used to eating sweets daily. That’s why I recommend adding sweetener to taste. A little goes a long way here, so be light-handed!

Which sweetener is best for low-carb cream cheese frosting?

I recommend to use powdered sweetener in place of powdered sugar. it creates a creamy consistency which is perfect for frosted baked goods.

The most common powdered sweetener is powdered erythritol (one of the sugar alcohols). If you can’t find powdered erythritol in your local store, you can grind regular granulated sweetener in your coffee grinder.

How much frosting should I make?

Always try to make just enough cream cheese icing (cream cheese frosting) to cover you low-carb cakes or cupcakes so that you use all the frosting.

Any leftover frosting can be stored in the fridge in a ziploc bag for up to 5 days.

Can I use liquid stevia?

You can, but be aware that liquid stevia can easily make keto recipes become bitter. Stevia has a tendancy to add a bitter and metallic after taste if you add too much.

Can I make this dairy free?

No, the keto cream cheese frosting is based on cream cheese and butter.

How to make powdered sweetener.

Instead of powdered sugar, you can make your own homemade powdered sweetener by placing your granulated sugar replcement in a coffee grinder or food processor. Pulse until smooth.

Sugar Free Keto Cream Cheese Frosting Recipe

This soft and dreamy keto cream cheese frosting is made with only 3 ingredients. With six different flavors so you can use this cream cheese frosting on any keto baking.
5 from 1 vote
Print Pin Rate
Cuisine: Egg free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: keto cream cheese frosting, Sugar-free frosting
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 15 tablespoons
Calories: 77.7kcal
Author: Thinlicious.com
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Equipment

  • Mixing Bowls
  • Measuring cups and spoons

Ingredients
 
 

  • 110 g butter softened
  • 110 g cream cheese full fat softened
  • 2 tbsp powdered sweetener or more, to your taste

Instructions

  • Gently mix the softened butter, cream cheese, powdered sweetener and flavorings until smooth and creamy.
  • If you wish to add additional powders such as cocoa powder, you may need to add an additional teaspoon or tablsepoon of double cream until you create the perfect frosting consistancy.

Nutrition

Serving: 1tbspCalories: 77.7kcalCarbohydrates: 0.3gProtein: 0.5gFat: 8.5gSodium: 75.9mgPotassium: 11.9mgSugar: 0.2gVitamin A: 281.7IUCalcium: 8.9mgIron: 0.1mg

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5 from 1 vote (1 rating without comment)

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Recipe Rating




0 Comments

  1. Katherine says:

    5 stars
    Can you use maple syrup or honey instead of a powdered sweetener?

  2. I was excited to find this recipe. Made it tonight and used it. I made it exactly as the recipe stated and it’s like eating a stick of butter! In fact, it’s so greasy it slides off the cake! I will try it again using half a stick of butter and a full eight ounces of cream cheese. I fully expect that to be delicious.

    1. It sounds like you didn’t let it cool before icing the cake perhaps? The butter and the cream cheese should be warmed to allow them to mix easily, then let it set to become a spreadable consistency. Personally I think I could eat sweetened butter on it’s own, but maybe that’s just me 😉

      1. NZ butter is a high grade than typical American butter. I have a few recipes passed on from generations of farm family members, where they made the butter- they cant be made with typical American store bought stuff. In US buy Amish butter, Kerry Gold or some other form of super high fat/high grade butter. Otherwise it will be greasy and not mix up well. Just speaking fro experience with family recipes- using fresh farm products from Michigan and Ohio farms.

  3. It didn’t work for me. Now what do I do? I’m going to add milk so it will be easy to spread.
    Ann

    1. Nothing should go wrong with mixing cream cheese and butter. Did you use spreadable cream cheese perhaps? Melted them too high? What a superb idea however to add milk (or cream would be lovely too) and turn it into a spread. Yum.

  4. 5 stars
    Does this turn out stiff enough to use a piping bag to make designs?

    1. 5 stars
      Yes. You can also easily adjust the consistency by adding more cream cheese (to make it thicker) or more melted butter (to make it thinner). Even a few drops of double cream will change the consistency if it turns out too thick for your piping bag.

  5. I just tried it with spreadable original cream cheese. It tastes quite salty and not very good. You didn’t specify which type of cream cheese? was I meant to use the light? or what I meant to use the block? thank you.

    1. The recipe does state full fat cream cheese and there is an image of the cream cheese block below the recipe, just to be sure. Throughout my website I recommend only to use full fat cream cheese as the spreadable and light versions often have higher carbs or other added nasties 🙁 . It appears the spreadable cream cheese you used had salt added. Always add sweetener to your taste as we all have a differing sweet tooth 🙂 I’m sure you’ll have better success next time. It really is a good low-carb frosting recipe to use on almost anything.

    2. kathleen Miller says:

      5 stars
      use the normal block of cream cheese in any keto recipe using cream cheese and use the full fat version.

  6. 5 stars
    Do you use salted butter or unsalted please – thanks

  7. Michele Brooks says:

    5 stars
    I was thinking of making this for single serving use. How long does it keep in the fridge?

  8. 5 stars
    I would like to make a chocolate cream cheese sugar-free frosting. How would I change the recipe?

    1. 5 stars
      I would either add melted chocolate, which would turn this into a lovely keto ganache (make sure the cream cheese isn’t too cold otherwise the chocolate will harden when mixing), or add some cocoa powder and possibly a teaspoon or two of double cream to soften the frosting. The cocoa will make the frosting a little too firm.

  9. 3 stars
    Why is everyone using grams now as measurements! I would rather see Tablespoons, cups, whatever!

    1. 5 stars
      Simply press the red buttons below any recipe, and you can switch between metric grams, or cups and tablespoons etc 🙂 Use whichever you prefer (but metric is so much more accurate, to help avoid costly measuring with cups).

      UPDATED 2022. Almost all of my recipes now come showing baking conversions for both metric and imperial cups and ounces. I also have an an entire baking 101 tips and trick section with baking conversion charts, egg conversion charts, and even how to measure butter.

    2. 5 stars
      Metric is used throughout the world, by all but like 3 countries and it is a much, much more accurate scale for measuring. I have found that it’s better to just get a decent kitchen scale and measure it out, so it comes out just right.

      1. Christine Layton says:

        5 stars
        i LIVE IN AMERICA AND PREFER TO USE THE SAME MEASUREMENT I HAVE USED AS LONG AS I HAVE BEEN COOKING AND i DO NOT BELIEVE IT IS ANY MORE EXPENSIVE THAN USING THE METRIC SYSTEM I DON’T NEED NO SCALE TO FIGURE HOW MUCH A CUP IS AND I THINK MOST AMERICAN PEOPLE WOULD AGREE.

        1. 5 stars
          Different items weigh different amounts in a cup. That’s why they say Metric is more accurate. I’ve tested the difference on a good scale and there IS a difference. I’ve always used the old fashioned way to measure living here in the US but after reading these replies, I think I’ll switch and see for myself since all this KETO stuff is expensive… Have a blessed day.

        2. 5 stars
          As someone else who lives in the US, I’ve found that weighing my ingredients makes for better results with my baked recipes. I haven’t used cups or measuring spoons since I switched. It’s unfortunate to see someone so unhinged by change. Have a great day Christine. Hope the sweets help! <3

          1. Peg Arnett says:

            5 stars
            Lol..agreed..try chocolate

        3. Jean Reppert says:

          5 stars
          I agree ! I bake with American measurements. I always have and always will.

        4. 5 stars
          Just a small point to note, when you email in capitals it means you are shouting and may come across as angry or aggressive. I live in the UK and find recipes in cups very frustrating. I have various jugs etc at home which have “cup” measurements – but they are all different. I prefer to measure in grams as it is easy – I have kitchen scales. Having recipes in grams means they are accessible to all no matter which country they live in. Not everyone can get their hands on American measuring cups but most can source a metric scale.

  10. 5 stars
    Does the frosting freeze well?

  11. 5 stars
    Hi, salted or unsalted butter? Thank you!

  12. Carol Charest says:

    5 stars
    Regarding the powdered sweetener. Did you use the kind that measures equally with regular powdered sugar? I used only 1 teaspoon of powdered Sweetleaf Organic Stevia. Because it is says 1/10 tsp. (0.4g) = 1 teaspoon of sugar. Anyway it tasted funny. Either not sweet enough or that aftertaste you get from artificial sweeteners.

    1. 5 stars
      All my recipes here use a sweetener that measures spoon for spoon in place of sugar. I also add in each recipe notes, that sweeteners should be added to YOUR taste. And remember to taste after each addition. Stevia can have quite a bitter aftertaste or metallic taste if you add too much. I like erythritol or a mix of stevia/erythritol. You can see which sweetener I use by looking at my Ultimate Guide to Low-Carb Sweeteners.

  13. 5 stars
    Is there any other sugar free powdered sugar as I find the Swerve one leaves a strange feeling/taste in your mouth. I really do not like it at all.

  14. Peg Arnett says:

    5 stars
    Got a great idea.. dint make 4ecipes you cant understand

  15. Dee Rogers says:

    4 stars
    This recipe was a failure. I couldn’t get it sweet. Even after usings a 1/2 cup of powdered sweetener. All I tasted was the salty butter I used.

    1. 5 stars
      This is unusual, let’s see if we can figure out what went wrong, Dee. Which sweetener did you use? If you use stevia and add too much stevia can create a bitter aftertaste which is why I prefer erythritol, monk fruit, or allulose as the best keto sweetener. You can read my guide to the best sugar-free sweeteners here.

  16. Lynn Bertrand says:

    5 stars
    This frosting was to die for. So good! My family keeps wanting me to make it. So easy.
    I doubled recipe. Here is my version for 9 X 12 inch pan.
    In bowl with electric mixer, cream 8 oz cream cheese full fat, (softened in microwave for 35 seconds) along with 8 oz salted butter (not margarine) (softened in microwave but not melted). Add 1 cup of Splenda and 1 tsp vanilla and mix well.
    Spread on a cooled cake. Enjoy.