Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowI originally created this keto cream cheese frosting for my keto carrot cake (my favorite spring cake!), but since then, it’s become my go-to for so many treats. It’s so versatile! You can pipe it on low carb cupcakes, spread it on keto cakes, and even use it as a keto icing for cookies… all without any powdered sugar. Grab your hand mixer and make this sugar free cream cheese frosting with me in just 5 minutes!
Why You Need My Keto Cream Cheese Frosting Recipe
- Creamy, tangy, and sweet – I know many of you love my keto buttercream frosting, but I think this keto cream cheese frosting is even better. And unlike many frosting recipes, mine uses more cream cheese than butter! It’s extra creamy, with a tangy flavor that brightens up any keto dessert.
- Keto friendly and gluten-free, with no aftertaste – I firmly believe you don’t have to compromise between taste and eating better. Even my friends and family (who aren’t low carb) love this stuff.
- 5 ingredients, 5 minutes – My sugar free cream cheese frosting is quick and easy! Just as easy as the regular kind.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free cream cheese frosting recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cream Cheese & Butter – For smooth blending, make sure both are softened at room temperature. I recommend unsalted butter, although you can add a pinch of salt if you like.
- Besti Powdered Monk Fruit Allulose Blend – Making cream cheese frosting without powdered sugar is pretty much the same as the regular kind, but the problem is that many sugar substitutes can leave a gritty texture. I used to make this keto cream cheese frosting with powdered erythritol, and when it did manage to dissolve (which wasn’t always!), it would crystallize later. That’s why I always use Besti now — it dissolves completely and won’t crystallize. You can also use Wholesome Yum confectioners allulose, but increase the amount to 2/3 cup. I don’t recommend any other powdered sweetener, as other brands of monk fruit and stevia typically contain erythritol.
- Heavy Cream – This thins out the frosting for a creamy consistency. Full-fat coconut milk works as a substitute if you’re out of cream. Avoid regular milk, which isn’t keto friendly.
- Vanilla Extract – I like this brand.
How To Make Keto Cream Cheese Frosting
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Beat the butter and cream cheese. In a large bowl, use a hand mixer to beat together the cream cheese and butter, until fluffy.
- Add powdered Besti and vanilla. Beat them in until the sweetener dissolves.
- Add the cream. Blend again, until your keto cream cheese frosting reaches a smooth, creamy consistency. Adjust the cream as needed to get just the texture you want.
My Recipe Tips
- Forgot to soften your butter and cream cheese? This usually takes 30 to 45 minutes at room temp, but it depends on your kitchen temperature. For a shortcut place both on a plate, and fill a large stainless steel bowl with boiling water. After 5 minutes, empty and dry the bowl, and place it inverted over the plate. Your butter and cream cheese will soften from the residual heat!
- Feel free to adjust the cream cheese to butter ratio. I like a 4:1 ratio, which makes it very tangy. If you prefer it milder, reduce the cream cheese to 2 ounces (4 tablespoons) and add an extra 4 tablespoons of butter (for 6 tablespoons total). You can play with any ratio you like — you just need 10 tablespoons total between the butter and cream cheese combined.
- Your kitchen temperature and humidity can play a role. If it’s very warm or humid, this can make your frosting runny as well.
- Don’t beat too long. You want the butter and cream cheese to become fluffy, but beating too long can warm them up so much that your frosting becomes runny, or introduce air bubbles.
- Want to add flavors? Try mixing in a dash of cinnamon or pumpkin spice, lemon or orange zest, or a few spoonfuls of cocoa powder (you can experiment with how much — I use the same amount as my keto chocolate frosting).
- Don’t have a piping bag? I have this set, which includes reusable bags, a variety of tips, and a box to hold them all. But you can easily scoop the frosting into a zip lock bag, snip off a corner, and you’re ready to pipe.
- How to pipe this sugar free cream cheese frosting: For cupcakes or round shapes, start in the center and spiral outward, then spiral back in to finish in the center.
Ways To Use It
You can use cream cheese frosting without powdered sugar in the same ways you would the regular kind! Here are some of my favorite ways:
- Cakes – Like I mentioned earlier, I first whipped it up for my keto carrot cake, but I also use it for my keto yellow cake and keto red velvet cake. You can even spread it on keto chocolate cake for something different!
- Cupcakes & Muffins – I originally made a raspberry frosting for my sugar free cupcakes, but I end up using this one just as often (as pictured on this page). You can also make your keto muffins feel more dessert like with a swirl of keto cream cheese frosting on top.
- Cookies & Bars – I think this frosting pairs particularly well with pumpkin, like my healthy pumpkin bars and keto pumpkin cookies. It also works well on keto sugar cookies and sugar free gingerbread cookies. If you really love cream cheese, spread it over my low carb cream cheese cookies!
My Tools For This Recipe
- Hand Mixer – I’m obsessed with mine! It’s powerful, has great storage for all the attachments, and has many speeds.
- Piping Bag & Tip Set – I love the variety of tips, but what I love even more is they come with a storage box and reusable bags.
Keto Cream Cheese Frosting (Sugar Free)
Make my sugar free, keto cream cheese frosting without powdered sugar in 5 minutes! It’s creamy, sweet, & perfect for your low carb desserts!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a large bowl, use a hand mixer to beat together the cream cheese and butter for 2-3 minutes, until fluffy.
-
Beat in the sweetener and vanilla, until the sweetener dissolves. (Note: You can use powdered Besti or powdered allulose, but most other sweeteners won't dissolve well.)
-
Add the heavy cream and beat again, until creamy. You can adjust the amount of cream to get the consistency you like.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: Check out my recipe tips above to help you prevent runny frosting, my hack to soften the butter and cream cheese fast, several ways to adjust the flavor, and piping tricks.
- Store: Keep in the refrigerator for up to 5 days. Let it come to room temperature before spreading or piping.
- Freeze: You can freeze this sugar free cream cheese frosting for up to 3 months. I recommend using a zip lock bag — just squeeze out all the air. Thaw in the fridge overnight, bring to room temp, then give it a quick beat before using.
- Recipe yield: This recipe makes 3/4 cup of frosting. Feel free to double or triple it if you need more.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Cream Cheese Frosting
313 Comments
Angela
0I tried adjusting the ratio of cream cheese and butter (3 parts cream cheese to 2 parts butter) and this was both lumpy and too runny, though I’m not sure if it was the ratio change or not. I added more Wholesome Yum Powdered Allulose to thicken it up, which only helped a little. I’m worried that adding more cream cheese at this point will just make it more lumpy. Any suggestions? I was hoping this would be stiff enough to decorate a cake, but it’s really not.
Maya | Wholesome Yum
0Hi Angela, Were your cream cheese and butter both soft at room temperature? The frosting can be lumpy and (even runny as some parts melt while others are stiff) if they are not.
JudyRae Darling
0This turned out great! I used Swerve sweetener and it worked very well!!
Faith
0Yuuuum!!
Barbie
0I made this it was amazing but I added sugar free cocoa powder to it!!!! Yummmmm
Michael Kushner
0I will make the red velvet cake again with this icing, but my icing was runny. I tried adding more erythritol and some corn starch, but no go. I refrigerated for a while, then read that it should be brought back to room temperature before icing, so that didn’t seem like a good idea. I followed the instructions, except that I used the mixer instead of hand beater. I’m thinking that may be the issue because it was never really stiff and adding the cream… Any additional tips? Thank you for all you do.
Maya | Wholesome Yum
0Hi Michael, This can happen if you beat the frosting too long, or if your kitchen is warm. At this point, I would recommend adding a little more cream cheese to thicken the icing up.
Michael Kushner
0I’ll try that. Thank you.
Sharon
0I want to try this recipe but I don’t have any cream, would milk work in a pinch?
Maya | Wholesome Yum
0Hi Sharon, Milk would not be keto friendly, but a little bit can work in a pinch. I would start with less, since it’s thinner than heavy cream.
Alisha Gabrielle
0Yum!!!
Paulette
0This recipe is quick & easy. Basic ingredients you normally would have for a keto recipe. It also taste great. I will use the recipe again. I made a pumpkin loaf of bread. It was more than enough to cover my bread. ??
Kathy
0Made this today along with your keto chocolate cupcakes (almond flour). Amazing!
Shandel
0Made this icing for a low carb cake I made! Amazing. That is all I can say! I used my monkfruit/erythritol granulated sweetener and ground it in our coffee grinder! It made the perfect powdered sugar! (I used 2/3 cup for the double batch). I doubled the recipe and made a 2 layer cake! I had extra to freeze! I will make it again! (No grainy texture at all).
Florence
0It’s delicious and so easy.
Brenda
0Is powdered Swerve at same ratio good to use it is all I have?
Maya | Wholesome Yum
0Hi Branda, Powdered Swerve is over 99% erythritol, so keep that in mind. You could try to use it, but know that it will crystallize over time.
Dais
0Would it taste better as soon as made and ready to frost or store in the fridge for few hours?
Maya | Wholesome Yum
0Hi Dais, Both ways will work! The frosting will become thicker the longer it is stored in the refrigerator, so bring it to room temperature again to pipe or spread it.
Stephen McGovern
0An EXCELLENT recipe!! Not too sweet, silky smooth and tastes terrific! Much better than other ‘Keto’ style frostings! Thank you!
Sheri
0This recipe is fabulous. I made it today for the second time and accidentally reached for banana extract. It was a totally happy accident. I went ahead and added the vanilla also. Sweet fluffy deliciousness. I tried a popular keto brand of frosting from Wal-Mart and was disappointed. This recipe is cheap, easy and delicious. Thanks so much!
Frieda
0This is an easy recipe with a wonderful flavor and a nice spreadable consistency. I doubled the recipe, except for the allulose; I kept that at 1/2 cup and added 6 drops of liquid vanilla stevia. I use the icing on top of a carrot cake for my husband’s birthday. He loved, loved, loved it.
Jennifer
0After the success of the ginger snaps, I’m trying-out gingerbread cookies today, so I landed here for the all-important icing! I recently ordered the pack of various Besti sweeteners through your site and was wondering if the “powdered allulose” you mention for this recipe is the same as the “monk fruit allulose blend”? I have powdered erythritol too – if I don’t have powdered allulose, should I go with the monk fruit allulose blend or the powdered erythritol? And would the 1/2 cup amount be the same? I suppose I could just sweeten to taste!
Wholesome Yum M
0Hi Jennifer, Powdered allulose is less sweet than powdered monk fruit allulose blend, so you will need to adjust the amount if you have the wrong sweetener. Feel free to use my sweetener calculator to determine how much you will need if you need to substitute one for the other.
Phyllis
0Oh my gosh! This tastes EXACTLY like cream cheese frosting! I used powdered sugar replacement. Omg so so yummy!
Nash
0This is a great recipe and BASE recipe. I added the sweetener as I went and mixed in some a bit of lime juice. It’s quite tasty and I’m using it as a regular frosting for a keto cake mix.
Andie
0This was delicious and easy to make. I see you state no fiber in your nutritional facts. I may be inaccurate to say but doesn’t flax meal have a ton of fiber in it? Thank you for the delicious recipe and look forward to making others you have provided.
Wholesome Yum M
0Hi Andie, Yes, flax does have fiber in it, but this recipe doesn’t contain any flaxseed meal.
Sidney stark
0This is an amazing recipe that I use for every holiday-especially birthdays.
Erica
0This is the best kept frosting I have tried yet and will now be my go to!! Thank you for sharing!
Emily
0I doubled the recipe but used the original (1/2 cup) amount of powdered swerve and was surprised how sweet it still was! Probably could have used less. I also used a 1/2 tsp of almond extract instead of any vanilla and it was fantastic. Thanks!
Kristen Houser
0Good but super sweet. I went back to see if I messed up the sweetener ratio and saw other reviewers saying same thing. I added more cream cheese and butter and remixed. It was really amazing! I highly suggest to slightly modify but very delicious. Even my fiancé who dislikes alternative sweeteners liked it
nancy hines bailey
0Hi – nice effort on the carrot cake recipe. I usually just wing it but this time I tried your recipe. I did add in some things that I thought improved it 1. I added crushed pineapple and some of the juice (no sugar added). The cake was pretty dry so I feel like maybe it needs more liquid. Overall the taste was good. 2. I added nutmeg and I would suggest including that in your recipe. To me carrot cake needs heavy cinnamon & also nutmeg. 3. I added unsweetened coconut flakes because I like them – this may have contributed to the dryness of the cake because coconut tends to dry out things but I did also add a little coconut oil to compensate (in addition to butter). The one I made from scratch turned out moister and I believe it was because I mixed flours. I am lectin free so normally if I bake I mix 1/2 almond (because even the fine is still coarse) + 1/4 cassava + 1/4 coconut flours for a lighter mix. Also I would recommend that you double the icing recipe LOL I dont love icing but I had to skimp to cover the 2 tops and didn’t have enough to do the sides. Just ideas to consider. Overall you have a cool sight I willcome back, try more & recommend. Thanks!
New2Keto
0Made this for the first time today with a keto carrot cake recipe. I wish I would have seen the comment below about reducing my monk fruit/erythritol sweetener! It came out a little too sweet bc of the sweetener I used but nonetheless it still tasted great! Will reduce the amount of my monk fruit /erythritol sweetener next time and I can’t wait to try it again! 🙂
Heather
0Why is this so good
Squeak
0This is so yummy. With the leftovers I added some lemon juice and then they were basically my favourite lemon cheesecake fat bomb recipe, so I had it for little sweet treats.
soccer girl
0Can I use light, whipped, or neufchatel cream cheese?
Wholesome Yum M
0Yes, but watch for additives in the light or whipped versions. The nutrition may be different on those.
Bonne
0Easy to make and delicious, just the right texture for my liking, would definitely make again.
Kristin
0Love this recipe! I used powdered erythritol and the texture and flavour came just right. I doubled the batch for your keto / low carb carrot cake recipe. This article says the frosting will keep in the fridge for up to 5 days, so I assume once I apply the frosting to the cake, I should refrigerate the whole cake, correct? Thanks in advance!
Wholesome Yum M
0Hi Kristin, Yes, once you frost the cake it will need to be stored in the fridge. Enjoy!
Arpeggio
0We used HALF of the sugar listed and it was plenty sweet. We used Anthony’s monkfruit &erythritol powdered sugar sub. Great recipe but cloyingly sweet as written. I recommend starting with half and tasting…you have to take the sweetness of the cake into account. Still, delighted that there are so many excellent options with a diabetic in the house. Who knew we could make Smith Island cakes for Valentines?
Leslie
0I made the frosting with the exact ingredients. It was way to sweet for me. I would cut the confectionery sugar in half. I used the Swerve confectionary sugar.
Maya | Wholesome Yum
0Hi Leslie, Feel free to add a bit more cream cheese to your frosting to tone down the sweetness. Just FYI, you didn’t use my exact ingredients and I find Swerve to have more overpowering sweetness than Besti.
Alice
0Made this for my diabetic husband and he raved about it! Used it to frost a keto chocolate cake. Thank!
Janna Long
0Hi! I made this today to frost the keto sugar cookies, but I added a little too much almond milk to thin it little. What do I use or how can I stiffen it back up?
It tastes amazing either way!
Wholesome Yum M
0Hi Janna, Feel free to add a little extra cream cheese or powdered sweetener to thicken it back up. Please note, that if it’s not too runny, you can always refrigerate it and it will thicken slightly as well.
Charissa
0Very nice icing, used it on the Keto carrot cake. My 3yr old licked the whole bowl clean. You can’t tell it’s keto or non sugar. Thanks for this recipe, I will try this again!
Elena Ramirez
0If I only have granulated allulose, can I blitz it into a powder and use that? If so, how much?
Maya | Wholesome Yum
0Hi Elena, That will work fine. Powdered sweeteners are more fluffy than granulated, so you may need to start with a little less, or you can just use the same amount and measure it out after powdering.
Audrey
0Made this tonight and it’s great. I didn’t have allulose so I just used Swerve confectioner’s, no idea if the ratios were 1:1 but it tastes amazing so I don’t mind. Is it safe to refrigerate or should I use it straight away? Thanks so much!
Maya | Wholesome Yum
0Hi Audrey, I’m so sorry I missed your comment years ago and you probably won’t see this now, but I’m working hard to address all questions in case it helps anyone. Swerve will crystallize over time, so I’d recommend using it right away if that’s the sweetener you used. With Besti you can refrigerate for up to 5 days.
joan c.mahon
0Can I use whipped cream cheese instead of regular cream cheese? Thank you for answering
Maya | Wholesome Yum
0Hi Joan, I think that would work fine. It will probably be less rich, and you might need to use more.
Dianne
0I love how you put the ratio do I can make as much as or as little as I want! Thank you
christa a gomez
0Can not believe how tasty
Heather
0I tried this today . It was God awful! Mind you I used Erythritol so maybe that is why it turned out bitter . Threw it out it was not useable. Very disappointed .!!!! Will not make again
Maya | Wholesome Yum
0Hi Heather, Sorry to hear that. Unfortunately you didn’t follow my recipe, as I use Besti for this recipe, not erythritol. Most people don’t find erythritol to be bitter, but some do, and even then, erythritol doesn’t blend in well and can crystallize. I hope you get the chance to make the recipe as written.
Liane
0This tastes great! Can’t tell it is keto. I made extra but can I freeze leftovers and how long will it last?
Wholesome Yum M
0Hi Liane, I’m so glad you enjoyed it! Yes, you can store this frosting in the freezer. Keep in a freezer-safe, airtight container and it will keep with a couple of months. Enjoy!
Carol
0Should I double (or more) this recipe to have enough icing for the red velvet cake recipe?
Mack
0I have been looking for a keto friendly sweet and I found it. Perfect to satisfy my craving without boosting my glucose. Thank you.
Wholesome Yum M
0Hi Carol, Change the servings to 30 and it will yield 3.5 cups of frosting.
Jay
0This is by far the most amazing frosting I’ve ever had. Let my friends and family try it on cupcakes and they are amazed how good it tastes A+++ Maya!!
Katya
0Can I use powdered Monkfruit with Erythritol? If so, should I use the same 1/2 cup?
Maya | Wholesome Yum
0Hi Katya, Sorry, I don’t recommend this recipe with erythritol-based sweeteners because they don’t dissolve well and can crystallize.
Cressie Mabins
0Hi! Was wondering, if you dont eat the whole thing in one sitting, what would the nutrition be for a TBSP of this frosting? Thanks!
Maya | Wholesome Yum
0Hi Cressie, The nutrition facts in the recipe card are for a 2-tablespoon serving. Feel free to divide those numbers in half if you are only eating 1 tablespoon.
Jess
0Made this for the first time today. Why have I waited?? This is fantastic!! I honestly kept checking nutritional info because I felt guilty eating it….too good to be true type thing….lol. Do yourself a favor and make this frosting!!
Stefany
0Did you use Allulose or Erythritol
Jennifer Semones
0This is an excellent recipe and OMG well received! I have some of the pickiest eaters in my home but they all LOVED this icing, especially my hubby- the birthday boy!
Wholesome Yum A
0New to keto. Have never used Monkfruit. I don’t understand the calculator. How much Monkfruit = 1/2c of Allulose?
Wholesome Yum M
0Hi Amanda, 1/3 cup of monk fruit sweetener blend equals 1/2 cup of allulose.
Carol
0Excellent!! What more can I say?
Darcy Matson
0This was delicious! Perfect for adding onto any kind of sweet treat! My non-keto/low carb husband had no idea this was a keto/low carb recipe!