This post may contain affiliate links, which help keep this content free. (Full disclosure)
It may only be February, but I am already dreaming up recipes for the spring. It will be here before we know it! And since one of my favorite spring desserts calls for low carb keto cream cheese frosting, I figured I’d get a head start and share my recipe for it.
Traditional cream cheese frosting is pretty much the opposite of low carb. Fortunately, it’s actually very easy to make keto cream cheese frosting without powdered sugar.
How To Make Cream Cheese Frosting Without Powdered Sugar
How do you make cream cheese frosting without powdered sugar? Use ]powdered erythritol instead!
My Other Low Carb Recipes:
My Other Low Carb Recipes:
Yep, powdered erythritol works basically the same way as sugar in this low carb cream cheese frosting recipe. It’s even a natural sweetener, too.
The difference is, no powdered sugar means no insulin spike. And, no sugar crash later. Yay!
If you don’t want to buy the powdered kind, you can also use ]granulated erythritol. In fact, you can use any granulated sweetener you like, like monk fruit or a stevia blend. I have a guide covering all the sugar-free sweeteners here.
If you use a granulated sweetener, just powder it in a food processor or coffee grinder. It needs to be powdered before adding it to the frosting, otherwise, your keto cream cheese frosting will be grainy. That wouldn’t be good!
So, how do you make low carb cream cheese frosting? It’s very straightforward.
All you need are five ingredients and a hand mixer!
Start by beating together cream cheese and butter, until the mixture is fluffy. This will be easy to do, as long as you make sure to have both at room temperature first. Beat in powdered sweetener and vanilla.
Finally, add some heavy cream to thin out the frosting to a creamy consistency. You can adjust the amount to your liking.
Ingredient Ratios in My Favorite Low Carb Cream Cheese Frosting
One thing that makes this low carb cream cheese frosting a little different from most is the ratios. I don’t like a lot of butter in my cream cheese frosting.
I prefer to let the slightly tart flavor of the cream cheese shine through. So, this recipe has just a little butter and more cream cheese.
If you’d rather have a stronger buttercream frosting flavor or texture, feel free to change that up a bit. More butter and less cream cheese should work just fine.
I’m pretty sure that almost any ratio in this keto cream cheese frosting would still be delicious!
How To Store Cream Cheese Frosting
Did you know that you can make low carb cream cheese frosting ahead of time? Yep, you can – if you really want to!
It only takes like five minutes to make to begin with, so not sure how much you are saving. But, feel free!
If you’re going to store keto cream cheese frosting for five days or less, you can do so in the fridge. Just make sure to let it come to room temperature before trying to use it.
If you want to make a big batch of sugar-free cream cheese frosting, you can also freeze it. Let it thaw in the fridge. Then, it’s the same process – let it come to room temperature before using.
Ways To Use Sugar-Free Cream Cheese Frosting
What are your favorite ways to use sugar-free cream cheese frosting? One of my favorite ways is on top of pumpkin bars. It’s not exactly the right season for those right now, but I couldn’t resist mentioning them! They are my most popular pumpkin recipe, and something tells me the frosting has a little to do with it.
You can also try low carb cream cheese frosting on cupcakes, cake, or even a mug muffin. It goes well on top of almost anything sweet.
Oh, and that spring dessert I mentioned in the beginning? I’ll be sharing it with you in a few weeks! It will be perfect for spring holidays coming up.
Stay tuned, because I have more uses in store for this sugar-free cream cheese frosting.
If you have ideas of your own, I want to hear about them. I know I’m going to be experimenting with this keto cream cheese frosting a lot. If you use it too, I’d love to know!
Otherwise, are you looking for a particular type of recipe that uses frosting? Leave me a comment below, so that I can create it for you. <3
Low Carb Keto Cream Cheese Frosting without Powdered Sugar:
Pin it to save for later!
Follow Wholesome Yum on Pinterest
RECIPE CARD
Low Carb Keto Cream Cheese Frosting without Powdered Sugar
PrintIngredients
Click on the underlined text below to buy ingredients!
Please ensure Safari reader mode is OFF to view ingredients.
- 4 oz Cream cheese (softened, cut into cubes)
- 2 tbsp Butter (softened, cut into cubes)
- 1/2 cup Powdered erythritol
- 1 tsp Vanilla extract
- 1 tbsp Heavy cream (or more if needed)
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
- Use a hand mixer to beat together the cream cheese and butter, until fluffy.
- Beat in the sweetener and vanilla, until well incorporated.
- Add cream and beat again, until creamy. You can adjust the amount of cream to desired consistency.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 2 tbsp
Video Showing How To Make Sugar-Free Cream Cheese Frosting:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Sugar-Free Cream Cheese Frosting!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wholesomeyumblog or #wholesomeyum!
NEED LOW CARB ESSENTIALS?
Use the buttons below to buy low carb basics! Or, click here to shop all my pantry favorites!
75 Comments
Tommy
I was easy to make. I used an 1/8 cup of Lakanto powered monk fruit sweetener w/erythritol in it. It was sweet enough with the 1/8 cup. I also used 8oz of cream cheese and about 3-4 oz of Kerrygold Irish butter. It was more like a buttercream. I also used 12 oz of heavy whipping cream and about a tablespoon of vanilla. The flavor kicked A**!!! I’m diabetic , after all the taste testing and licking the whipping blade on my blender, blood sugars hit 115.
I plan on putting the cream on some little Keto Blueberry loaves I made
Jackie
This. Frosting. Is. Incredible! Not incredible compared to other sugar free frosting, but compared to all cream cheese frosting recipes. Wow. My family of four adults gives this recipe five stars. Thank you!
Karen
Carrot cake and cream cheese frosting is one of my all time fave foods. I always disliked too much sugar so this will suit me – I just cut down.
and, this is going to sound strange, but, I have been looking for a butter-cream combo that I can keep warm. Then the keto people – like me – at dinner can pour on the roasted cauliflower along with diced and crisped bacon. It is a bit of a headache but i have one person who is lactose intolerant and another hates sauces of any kind. so, do you think you can help me out here? I have a gravy boat that sits on a candle. thanks for this site
Maya | Wholesome Yum
Hi Karen, I hope you’ll like the carrot cake and frosting – you can find the low carb carrot cake here. As for the sauce, the closest I have right now is this keto alfredo sauce recipe, but it does include dairy. A butter sauce would have dairy by definition, though. If you’d like you can use the Recipe Request link in the top menu to request a recipe if you’re looking for something different.
Susan
This sounds delicious! If I wanted to make a boozy frosting, how much bourbon would need I to add? TIA 🙂
Maya | Wholesome Yum
Thank you, Susan! Sorry, I haven’t tried that. You could just add it to taste, I’m sure, but may need to skip the heavy cream so that it’s not too thin.
Michele
This is amazing thank you! Best sugar-free frosting recipe yet (ps. I used 1/4 cup pure organic stevia instead)
Susanne
This is a brilliant recipe, first one I have made that is near the real thing. I downsized it as I’m getting fed up making desserts no one will eat, wish I had made this bigger!
Kelly
Tastes amazing!!
Maya | Wholesome Yum
Thank you, Kelly!
Doreen
OMGoodness!! This tastes so much better than the high sugar version I remember. Thank you Maya! I tried this today as I had a migraine coming on and had a craving for something really sweet – this really hit the spot!! Thank you xx
Maya | Wholesome Yum
I am so happy you liked it, Doreen! Thanks for stopping by!
Marcelle
I cannot wait to try this! But do you get a cooling effect from the erythritol? Can you use powdered xylitol to prevent any cooling effect?
Maya | Wholesome Yum
Hi Marcelle, I don’t notice the cooling effect since the cream cheese masks it pretty well, but if you find that you notice any powdered xylitol will work fine. You’d need less of it – check the calculator here.
KARI SMITH
DEAR LORD IN HEAVEN!!!! This is thee best recipe I have ever used!!! Made Low Carb Pumpkin Pie and it is a match made in heaven THANK YOU!!!!
Maya | Wholesome Yum
I am so happy to hear that, Kari! Thank you!
Serina Harvey
Tasty!
Maya | Wholesome Yum
Thank you, Serina!
Julie
This was better than I even hoped for, thank you!
Maya | Wholesome Yum
I love to hear that, Julie! Thank you for stopping by!
Claudine Delacour
Have just finished making these and they are delicious. I made mine in a silicone mould made for mini loaves. It made 14 and the frosting is to die for. I have messed up my diet for today as I had to eat one (well maybe two)
Maya | Wholesome Yum
I am so happy you liked the frosting, Claudia!
Alison
This is so perfect for the carrot and walnut cake. Love it. Thank you!!
Maya | Wholesome Yum
Thank you, Alison! I am glad you liked the frosting and the cake sounds delicious too!
Joyce
Erythritol, I am finding, does not dissolve as sugar does. Mine was gritty! What to do?? 🙁 First I used pure erythritol then went to monk fruit sweetener with erythritol in it. Both were gritty and I need a solution, please.
Maya | Wholesome Yum
Hi Joyce, Did you use granulated erythritol? If so, this would make it gritty. This recipe requires powdered.
Joyce
I used granulated monk fruit sweetener which has erythritol. I have had this same problem with pure erythritol in other foods I had used it in and why I switched to monk fruit. I ground it with a coffee grinder which I use for other things such as flax seed, etc. It becomes as fine as powdered. I had also contacted Lakanto and they stated erythritol must reach a higher temperature to dissolve. I feel like I am the only person having this problem! 🙁
Maya | Wholesome Yum
That is interesting, Joyce. I am glad you are happy with the monk fruit sweetener! It’s possible that grinding it yourself isn’t creating as fine a powder as the kind I used. Or, depending on how long the frosting sits, it might be crystallizing.
Maya | Wholesome Yum
Yay! I love to hear that, Margie!
Heather
We just switched to keto and I’ve always been a baker. Love seeing your recipes. I have my own cream cheese icing recipe I use normally, would the amount of powdered erythritol be equal to amount of normal powder sugar I would have used or is there a conversion?
Maya | Wholesome Yum
Thank you, Heather! I don’t recommend using same amount, you’d need less. The conversion for frosting seems to be different than it normally is in my chart. I’d just add it gradually to taste if using a different recipe.
Linda DeLaura
Cream cheese frosting is one of my favorite things in the world! I can’t wait to try this!
Maya | Wholesome Yum
I hope you like it, Linda! Thanks for stopping by!
Dana @ Pretty LIttle Apron
This is a fantastic idea! Can’t wait to try it.
Maya | Wholesome Yum
I hope you like it, Dana!
Rita Gresty
Your sugar free, gluten free, low carb carrot cake is the best cake I’ve ever made! Absolutely delicious, so moist! I couldn’t find pineapple extract, but delicious without it. thank you!
Maya | Wholesome Yum
I am so happy you liked the cake, Rita! Thanks for stopping by! Please come back again soon!
Cat
Delish! This would make really good fat bombs too, if you up the butter content and left our the cream. Yum! A butter cream frosting fact bomb. Probably have to store them in the freezer….. excuse me, heading to the kitchen to make this into fat bombs…..wonder what they would taste like dipped in chocolate…. Great recipe as always, Maya!
Maya | Wholesome Yum
I am so happy to hear that, Cat! Please come back again soon!
Jo
Is there a way to make a chocolate version of this frosting?
Maya | Wholesome Yum
Hi Jo, I haven’t tried that yet, but it’s on my list!
Amanda
I just made it. All I did was added two tablespoons of unsweetened cocoa powder. Tastes great!
Maya | Wholesome Yum
Thank you for sharing with us, Amanda!
Aimee
I’m having a birthday party in a couple days and I was trying to come up with a good frosting for my cake that wouldn’t fall apart in a few hours, this is kinda what I was thinking of doing so I’m happy I found this recipe, sounds delicious.
If I put this on a cake and then leave it in the fridge, how long do you think it would stay stable for? I’m trying to figure out if I need to add it to the cake on the same day or if I can do it the day before. Thanks
Maya | Wholesome Yum
Hi Aimee, Happy upcoming birthday (to you or is it for someone else?)! To be on the safe side, I’d make this the day-of. Sometimes it can crystallize in the fridge. Usually it’s not that quick, and most of the time it’s fine for a few days in my experience, but it can vary. Since it’s for a party, I’d just do same day, just to make sure. If you have leftovers, it’s fine to store in the fridge for a few days.
darra
this.is.so.dang.good.
Maya | Wholesome Yum
I am so happy you liked it, Darra! Have a great day!
Hoa
Hi, can we freeze the cake to eat later?
Maya | Wholesome Yum
The cream cheese frosting will freeze just fine. As for the cake, it depends on which one you made!
Caroline
Hi, happy to have found your recipe. Can I use this recipe for a little girl with diabetes?
Maya | Wholesome Yum
Hi Caroline, Yes, absolutely! My kids love this frosting (while they are not diabetic, we limit sugar in our family). As always I don’t give medical advice and recommend consulting a doctor for any medical questions, but in general a low carb diet is great for diabetes. And, this sugar-free frosting is made with a natural sugar-free sweetener.
Caroline El Nagar
Thanks for your answer. Can I change the erythritol to stevia?
Maya | Wholesome Yum
If you change to pure/concentrated stevia it might work but the consistency would be a bit different. If you use a granulated stevia blend, you’d need to powder it first using a coffee grinder or food processor, so that your frosting isn’t grainy. You can use my sweetener conversion chart here to determine how much to use.
Dondra
This is insanely good!!!
Maya | Wholesome Yum
I am so happy you liked the frosting, Dondra!
Karyn M.
This frosting has an amazing flavor- it takes exactly like the non-sugar free version. I loved it!
Maya | Wholesome Yum
Thank you, Karyn! I’m so glad you loved it.
Donna
Hi, I’m GF, DF and Refined SF, Can I Use DF cream Cheese? And what can I use to replace the heavy cream?
Maya | Wholesome Yum
Hi Donna, Yes, dairy-free cream cheese should work. Not sure about replacing the butter, though. You can replace heavy cream with unsweetened almond milk or coconut milk, but would need less since those are thinner than cream.
Esther Erlich
I can’t get powdered erythritol where I live in Australia. Is there any substitute? I can only get erythritol granules. There are no powdered artificial sweeteners at all.
Maya | Wholesome Yum
Hi Esther, You might be able to powder the granulated erythritol in a coffee grinder yourself. Also, erythritol is not artificial at all in case you wanted to know – it’s a natural sugar-free sweetener. 🙂
Dondra
I used xylitol with no problem. I’d probably use a little less than the recipe though.
Natalie
Hm, I don’t like the sweetener so is it possible if I make this without the sweetener? I think it’s still sweet with the butter and cream. Also, we will use it with cake, cupcakes or muffin so it would be delish in any case, isn’t it?
Maya | Wholesome Yum
Hi Natalie, From a consistency standpoint you probably could, but personally I think a frosting needs some sweetener. Up to you, though! If you omit the sweetener, you’d probably need less heavy cream.
Rita
I used Total Sweet pure natural Xylitol from supermarket & it was delicious. I only blitzed a cup for the frosting & used straight from packet for creaming butter for cake. Really worked well! No aftertaste some sweeteners leave. Product made from European birch & beechwood.
Marcia Little
Carrot cake is my all time favorite, please??
Maya | Wholesome Yum
Hi Marcia, Carrot cake is coming soon!! 🙂
Ann
Instead of using so much sweeter I sometimes use powdered milk. It helps to gives it the icing a little more volume.
Maya | Wholesome Yum
Hi Ann, That’s a great idea! That does add some carbs from the lactose, but I bet heavy cream powder would also work the same way. I do use a lot less sweetener in my recipe than traditional powdered sugar frosting recipes.
Jen Gosnell
Hi Maya! This recipe came at the perfect time, as I’m about to have a kid birthday here. From reading, it sounds like the sweetener has to be powdered. I’m wondering if this is to the exclusion of other sweeteners like liquid stevia. Is there a consistency reason that it needs to be powdered?
Thanks!
Jen
Maya | Wholesome Yum
Hi Jen, Yay, I love this for birthdays! Yes, the reason for the powdered sweetener is consistency. A granulated sweetener would make the frosting gritty, but a liquid one would make it runny. The powdered sweetener works to add not only sweetness but also bulk and adjusts the consistency.
Victoria
This looks delicious! However, my body will only tolerate pure stevia, not any of the other sugar substitutes. I have powdered stevia that is very sweet. instead of 1/2 cup of sugar or erythritol, I would use 1 tsp. of my stevia. would that work for this recipe???
Maya | Wholesome Yum
Hi Victoria, I haven’t tested it with pure stevia powder so am not 100% sure. I know granulated and liquid sweeteners will not work well, due to texture issues. Powdered pure stevia will not have the issues of being grainy or runny that granulated or liquid sweeteners would. But, it also would lack the bulk that using powdered erythritol provides. It would probably work ok but the texture would be a little different. Let me know how it goes if you try!
Linda Sutley
My favorite way to use cream cheese frosting is atop a carrot cake with raisins and pineapple in the batter! Do you have that kind of magic up your sleeve, Maya?
Maya | Wholesome Yum
Yum, sounds amazing! I’m actually planning a carrot cake recipe next month! It doesn’t have raisins and pineapple due to the carb content, though. But, adding raisins will be really easy to do if you decide to do that.