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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!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, use a hand mixer to beat together the cream cheese and butter for 2-3 minutes, until fluffy.
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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.)
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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.
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Keto Cream Cheese Frosting
317 Comments
Nicole Dauenhauer
0Thank you for this quick, easy and delicious recipe. I tried it tonight for a cake and it is a hit. We will definitely e using it again.
Rasia B Johnson
0I just want to say THANK YOU for this awesome recipe. I made some keto brownies yesterday and they were not that tasty. So I followed your recipe and now they are delicious!!! Thanks again!
Pam
0I made this to accompany the carrot cake recipe you posted ! Sooo good! I did lower the butter for the cake to a half cup and the sugar to a bit under ¾ cup and added walnuts. So bloody delicious! Thank you!
Alicia
0I just made this frosting and added it to your carrot cake recipe.. DELICIOUS!! The combination turned out perfect. All my non-keto family enjoyed it too:) Thank you for sharing.
Jen
0Can I use Splenda instead of powdered Erithritol?
Maya | Wholesome Yum
0Hi Jen, I prefer to avoid artificial sweeteners but from a recipe standpoint Splenda would work fine.
LINDA janson
0Can I use Stevia in the raw. It doesn’t say it’s powdered.
Maya | Wholesome Yum
0Hi Linda, I don’t recommend Stevia in the Raw, because the bulk of it is dextrose, which is actually a form of sugar.
Michele
0Hi, I hope you can help! I used monk fruit mixed with erythritol to make the icing. It’s the first time I’ve used it and I didn’t understand about it being grainy until now. Is there a way to fix it or do I have to start all over?
Maya | Wholesome Yum
0Hi Michele, Sorry, I don’t think there’s a way to completely save it if you used a granulated sweetener. You could try pureeing it in a food processor but most likely it won’t fully powder it to be totally smooth. You might be able to use the mixture to make cream cheese cookies.
Melissa
0My husband and mom love this cake this will be the 2nd time make it. It was so easy. My husband is doing the keto diet and I am doing it a little here or there and I usually do not eat things with sugar substitutes because I always get a nasty after taste but with this cake I don’t get any after taste YUM
Berenice
0Oh my…….this cake was so good!!. I didn’t miss at all the sugar!. I been looking for recipes with almond flour and this one it’s definitely a keep one!. Thanks for sharing. Me encantó!!
Genar Beard
0Happy days! This was great. I am no cook but wow this turned out really good. It has been a long, long time since I had cake. The texture is perfect. Fellow diabetics and keto friends and family are in for a big treat. Thank you!
Stephanie
0Phenomenal! Doubled it and increased the butter a touch, then added 4 Tbsp cocoa powder to frost vanilla cupcakes ❤️
MaryAnn
0For some reason it isn’t a creamy texture. Looks crumbly and moisture in bottom of mixing.
Maya | Wholesome Yum
0Hi MaryAnn, It sounds like your frosting split. Were all your ingredients at room temperature?
Gina
0This is delicious! It saved me tonight!! I put it on my chocolate mug cake! I don’t like anything too sweetened (perks of being on keto) so I eased the Swerve in and use about 2/3 – 3/4 of what was called for. I actually used the granulated Swerve since it’s all I have on and it’s still awesome – I don’t mind the graininess at all. So happy about this, it’s my new jam.
Shayna Creeger
0Hi. I’m trying to input this recipe in my fitness pal. I’ve tried twice, putting the exact ingredients in, and no matter what I do, it still says 17 carbs per serving. Advise?
Maya | Wholesome Yum
0Hi Shayna, Our nutrition info comes from the USDA Food Database, which is more reliable than 3rd party calculators. Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct.
Mel
0I only have powdered stevia or swerve. What would be their portion to use instead?
Maya | Wholesome Yum
0Hi Mel, Stevia can vary by brand and you can check the amount in my sweetener conversion calculator. Be aware that Swerve and most brands of stevia are typically over 99% erythritol, so they will crystallize when storing.
Sondra
0Total game changer, YUM
Glynis Cole
0I Iooove this frosting, thank you. I can’t find powdered sweetener in the shops here in Aus, Natvia used to make one but they said it didn’t sell! I’ve tried grinding the granules in a coffee grinder and with the stick blender, but it still comes out grainy. The only solution I have found us to heat the mixture in the microwave, so it will dissolve. Perhaps I should dissolve the sweetener in water before adding it to the other ingredients – what do you think?
Anthoinette Palma
0I put the granulated swerve in a bullet blender it was amazing it turned into powdered sugar in no time
Maya | Wholesome Yum
0Hi Glynis, I don’t recommend adding water to this. You could try seeing if the sweetener will dissolve in the cream cheese if you heat that a bit, but I haven’t tried it to say for sure. A better alternative might be to use a food processor to grind the sweetener (might work better than your coffee grinder) or order the powdered sweetener online.
Glynis Cole
0Hi Maya
Yes, the sweetener does dissolve in the heated cream cheese, but unfortunately I don’t have access to power often as I am a full time traveller and only use 12 volt or rechargeable appliances.
I tried powdering the granules with my stick blender but it still came out grainy. I don’t have a food processor, just the rotating blades on the blender.
The postage to buy confectioner’s (powdered) sugar online is prohibitive and takes too long to arrive as it isn’t available in Australia & I don’t stay in one place for more than a few weeks.
Could I safely heat the cream cheese in a pot on the stove?
Thanks
Maya | Wholesome Yum
0You can heat the cream cheese in a double boiler on the stove instead. It might burn if you put it directly over heat.
Tommy
0I 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
0This. 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
0Carrot cake with 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
0Hi 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.