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.
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
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.
Mix the ingredients with a hand whisk or use a handheld electric whisk.
Frost your completely cooled cake or cupcakes and serve.
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
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.
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.
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.
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Recipe Card
Easy Keto Cream Cheese Frosting
Video
Ingredients
- 8 ounces cream cheese - cubed, soft
- 1 teaspoon vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of powdered sugar; see notes below
Instructions
- Place the softened cream cheese in a bowl. Add the vanilla and sweetener.
- 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.
- 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.
Notes
- You can use your favorite stevia or a non-stevia powdered sweetener to equal ½ cup of sugar. A granulated sweetener will have a grainy mouthfeel, so it's important to use a powdered version.
- 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
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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.
Vanessa says
Thanks for the amazing recipe
Vered DeLeeuw says
You're very welcome, Vanessa! Glad you liked it.
Liliane says
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
Vered DeLeeuw says
I'm glad you enjoyed it, Liliane! Thank you for taking the time to leave a comment.
Sav says
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!
Vered DeLeeuw says
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
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!
Cat says
Hello,
Would I be able to use vegan cream cheese instead of regular cream cheese and powdered allulose as my sweetener?
Thank you.
Vered DeLeeuw says
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.