Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Desserts » Keto Cream Cheese Frosting

Keto Cream Cheese Frosting

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Nov 19, 2024
9 Comments
5 from 20 votes

Jump to Recipe Review Recipe

This wonderfully creamy keto cream cheese frosting is quickly whipped by hand. From start to finish, it takes about 10 minutes to make. There's no need for powdered sugar! It's beautifully thick and holds its shape well.

A cupcake is topped with keto cream cheese frosting.

Cream cheese frosting is so delicious. I much prefer it to buttercream frosting. I just don't really like butter in my frosting, and I do like the tang that cream cheese adds. After transitioning to a low-carb diet, I wasn't sure if you could make a keto version without powdered sugar. Happily, I discovered that you absolutely can! This frosting is thick, creamy, and delicious.

Ingredients

The ingredients needed to make keto cream cheese frosting.

This tasty frosting has only three ingredients. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Cream cheese: Full-fat or reduced-fat. Both work, although full-fat tastes better.

Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Sweetener: I use stevia. You can use a powdered sweetener instead if you wish.

Variations

The best way to vary this recipe is to use different flavor extracts. Vanilla is the classic choice, obviously. But depending on your personal preferences and what you'll be using the frosting for, other tasty options include coconut extract, orange extract, and almond extract.

If you use an extract other than vanilla, I suggest you use just ½ teaspoon.

Instructions

The recipe card below lists the complete instructions for making this frosting. Here's an overview of the steps:

Briefly microwave the cream cheese to soften it, then add the sweetener and vanilla.

Adding a sweetener to the cream cheese.

Mix the ingredients with a hand whisk or use a handheld electric whisk.

The frosting is ready in a bowl.

Frost your completely cooled cake or cupcakes and serve.

The frosting was used to top a cupcake.

Expert Tips

  • A granulated sweetener will have a grainy mouthfeel. It's important to use a powdered sweetener if not using stevia.
  • This recipe makes enough frosting for six cupcakes or a one-layer cake. For 12 cupcakes or for a two-layer cake, double the recipe.

Recipe FAQs

Can you thicken frosting without powdered sugar?

Yes! Traditional recipes call for lots of powdered sugar relative to cream cheese. This recipe, for example, from The Food Network, calls for 4 ounces of butter, 4 ounces of cream cheese, and 2 cups (!) of powdered sugar.

My recipe uses a quarter of this amount of sweetener, and it's very sweet! As a matter of fact, you don't really need powdered sugar in this recipe. It won't be as stiff as frostings with lots of powdered sugar, but it will be creamy and delicious and will hold its shape just fine.

I've been making this recipe with stevia and without powdered sugar for several years now with absolutely no issues.

Should I add butter?

Just like powdered sugar, butter is used to create a thicker, sturdier frosting. And just like powdered sugar, I find it unnecessary.

If you wish, you can use my recipe with 4 ounces of cream cheese and 4 ounces of soft unsalted butter. Personally, I never use butter. I think the frosting tastes better without it. And as I said, it holds its shape very well.

Can I use reduced-fat cream cheese?

Yes. I often do. In fact, in the video below, I used Neufchatel cheese, which is essentially reduced-fat cream cheese.

Serving Suggestions

I usually use this frosting to frost keto carrot cake and keto chocolate cupcakes (when I don't want the peanut butter frosting). It's also very good on this chocolate mug cake and these keto cupcakes.

Storing Leftovers

I usually use this frosting immediately to frost cakes or cupcakes, then store the finished product in a sealed container in the fridge. It's been my experience that these frosted baked goods keep well when stored this way for 3-4 days.

You can also keep the frosting itself in the fridge, in an airtight container, for 3-4 days. Give it another good mix before using it. I don't recommend freezing this frosting.

A cupcake is topped with keto cream cheese frosting.

Related Recipes

  • Yogurt frosting was piped onto a cupcake.
    Yogurt Frosting
  • Keto whipped cream is served in a white bowl.
    Keto Whipped Cream
  • Keto chocolate whipped cream is served in a white bowl.
    Keto Chocolate Whipped Cream

Eat Well, Live Well Newsletter

Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.

Recipe Card

A cupcake is topped with keto cream cheese frosting.
5 from 20 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Easy Keto Cream Cheese Frosting

This wonderfully creamy keto cream cheese frosting is quickly whipped by hand. There's no need for powdered sugar! It's beautifully thick and holds its shape well.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 131kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

Video

Ingredients

  • 8 ounces cream cheese - cubed, soft
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon stevia glycerite - or ½ cup of powdered sweetener

Instructions

  • Place the softened cream cheese in a bowl. Add the vanilla and sweetener.
    Adding a sweetener to the cream cheese.
  • Using a hand whisk, whisk vigorously until the frosting is completely smooth and fluffy, for about 2 minutes. If you prefer to use an electric whisk, start whisking on low speed until the mixture is uniform, then increase the speed to medium and beat until fluffy for about 1 minute, scraping the sides of the bowl with a rubber spatula as needed. 
    The frosting is ready in a bowl.
  • Spoon the frosting on top of six cupcakes or use a piping bag. You can also use this frosting to frost a single-layer cake. Double the recipe if you need it for 12 cupcakes or a 2-layer cake.
    The frosting was used to top a cupcake.

Notes

  • A granulated sweetener will have a grainy mouthfeel. It's important to use a powdered sweetener if not using stevia.
  • I usually use this frosting immediately to frost cakes or cupcakes, then store the finished product in a sealed container in the fridge. It's been my experience that these frosted baked goods keep well when stored this way for 3-4 days.
  • You can also keep the frosting itself in the fridge, in an airtight container, for 3-4 days. Give it another good mix before using it. I don't recommend freezing this frosting.

Nutrition per Serving

Serving: 2.5 tablespoons | Calories: 131 kcal | Carbohydrates: 1.6 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 7 g | Sodium: 112 mg | Sugar: 1.5 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

1.4K shares

More Desserts

  • Keto mug cake is served on a white plate with a fork.
    Keto Mug Cake
  • A stack of three keto brownies.
    Keto Brownies
  • Keto cookie dough is served in a white bowl.
    Keto Cookie Dough
  • Keto strawberry shortcake is served on a white plate.
    Keto Strawberry Shortcake

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Vanessa says

    March 09, 2025 at 3:03 am

    5 stars
    Thanks for the amazing recipe

    Reply
    • Vered DeLeeuw says

      March 09, 2025 at 9:41 am

      You're very welcome, Vanessa! Glad you liked it.

  2. Liliane says

    September 22, 2024 at 3:58 pm

    5 stars
    This icing was delish, I used monk fruit sweetener and it was a bit granular but it didn’t stop me from eating my carrot muffin with this icing on it. Easy and tasty

    Reply
    • Vered DeLeeuw says

      September 22, 2024 at 5:00 pm

      I'm glad you enjoyed it, Liliane! Thank you for taking the time to leave a comment.

  3. Sav says

    January 23, 2024 at 11:33 pm

    hi! I haven't tried this recipe yet but I intend to! I had a few questions, I am making a 3 layer 6in smash cake, should I double or triple the recipe? The cake I am making is supposed to stay out of the fridge so it's easier to smash (made of almond flour and bananas) , will this frosting keep it's shape pretty good if taken out of the fridge for a little while? thank you!

    Reply
    • Vered DeLeeuw says

      January 24, 2024 at 9:52 am

      Hi! I would triple the recipe. The frosting should be fine out of the fridge for up to an hour.
      Happy birthday to your baby!

    • Sav says

      January 24, 2024 at 7:58 pm

      Thank you so much for the advice!! I will come back to review fully once it's all said and done! I really appreciate it and thank you for her birthday wishes!

  4. Cat says

    December 30, 2023 at 9:35 pm

    Hello,
    Would I be able to use vegan cream cheese instead of regular cream cheese and powdered allulose as my sweetener?
    Thank you.

    Reply
    • Vered DeLeeuw says

      December 30, 2023 at 9:42 pm

      Hi Cat,
      Powdered allulose should work. As for the cheese, I only tested this recipe with regular cream cheese. I'm not familiar with the texture of vegan cream cheese so I'm not sure if it would work.

A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • A cauliflower steak is served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required