Easy Keto Cream Cheese Frosting

A cupcake is topped with 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.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 131kcal

Author Vered DeLeeuw

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.

Video

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 please use a powdered version.
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.
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