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This low carb keto cream cheese frosting recipe was originally created for making keto carrot cake, my all-time favorite spring dessert. And I’m so glad I did, because I’ve found so many delicious ways to use this sugar-free cream cheese frosting since then. Pairing beautifully with so many different desserts, it works equally well as a keto icing recipe (that you spread) and a low carb frosting (that you pipe). It’s not just the best cream cheese frosting without powdered sugar… I’d say this is the best one, period.
This keto cream cheese frosting recipe was originally published on February 17, 2018, and was republished in December 2019 to add better photos and better tips. If you’re curious, here’s one of the original photos:
Is Cream Cheese Frosting Keto?
No, regular cream cheese frosting is not keto because it contains sugar. (Lots of sugar.)
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!
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!
What If You Don’t Have Powdered Sweetener?
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 keto and diabetic sweeteners here, along with a sweetener conversion chart.
TIP: If you use a granulated sweetener, you have to 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.
How To Make Keto Cream Cheese Frosting
So, how do you make low carb cream cheese frosting? It’s very straightforward.
All you need are five ingredients and a hand mixer!
- Beat together cream cheese and butter, until the mixture is fluffy.
TIP: Make sure both the butter and cream cheese are at room temperature first. Otherwise, they will be too stiff and may not mix well.
- Beat in powdered sweetener and vanilla. (This is where you’ll want to grind your sweetener first if it’s not already powdered.)
- Thin out the frosting to a creamy consistency. The way I do it is by adding some heavy cream, and you can adjust the amount to your liking. If you like, you could also use any milk of your choice, such as almond or coconut milk.
TIP: If you want your sugar-free frosting recipe to be keto friendly, don’t use regular dairy milk, which has sugar from the lactose.
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.
My sugar-free cream cheese frosting recipe has a 4:1 ratio of cream cheese to butter.
I prefer to let the slightly tart flavor of the cream cheese shine through. But if that’s not your thing? No problem! It’s super easy to customize.
TIP: If you’d rather have a stronger buttercream frosting flavor or texture, feel free to change up the ratio – you just want 10 tablespoons total. 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 Pipe Cream Cheese Frosting
How to pipe cream cheese frosting will partially depend on what you are using it for. For some uses, such as bars or a regular cake, you can just spread it on, whereas others require a piping bag.
To pipe cream cheese frosting in a pattern, such as for cake decorating or topping cupcakes, transfer the frosting into a piping bag fitted with a piping tip.
TIP: If you don’t have any piping bags or tips, you can simply use a plastic bag with a corner snipped off.
For frosting cupcakes or any other round shape, start from the center, forming a spiral outward, and then continue the spiral inward again, ending back at the center.
How To Store Cream Cheese Frosting
You can make low carb cream cheese frosting ahead of time if you like. 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 so inclined.
Keto cream cheese icing will store in the fridge for up to 5 days. Just make sure to let it come to room temperature before trying to use it.
Does Cream Cheese Frosting Freeze Well?
Yes, absolutely! If you want to make a big batch of sugar-free cream cheese frosting, you can freeze it. Simply transfer it to a zip lock bag and push all the air out before sealing.
Before using frozen sugar-free cream cheese frosting, let it thaw in the fridge. Then, let it come to room temperature on the counter before using.
TIP: To avoid any texture issues after freezing, beat the low carb cream cheese frosting briefly again (or at least stir or whisk well if that seems sufficient), right before using.
Ways To Use Sugar-Free Cream Cheese Frosting
What are your favorite ways to use sugar-free cream cheese frosting? Here are some of mine:
- Keto Pumpkin Bars – These are my most popular pumpkin recipe, and something tells me the frosting has a little to do with it.
- Sugar-Free Cupcakes – They already have a raspberry frosting, but would be just as delicious with this sugar-free cream cheese frosting instead.
- Keto Birthday Cake – This vanilla cake is so good that my non-keto friends and family can’t tell the difference. 😉
- Keto Mug Muffin – The low carb cream cheese frosting pairs perfectly with the cinnamon swirl.
- Keto Carrot Cake – This was the reason I first made this cream cheese frosting without powdered sugar!
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!
And if you’re more of a chocolate fan, try my keto chocolate frosting recipe. You can also make sugar-free peanut butter frosting by using Besti powdered sweetener in place of sugar.
Tools To Make Keto Cream Cheese Icing
Tap the links below to see the items used to make this recipe.
- Hand Mixer – This is the one I have and love. It’s super powerful and I like the storage for all the pieces.
- Piping Bag & Tip Set – This set has lots of different tips for adding keto frosting to cupcakes and more!
Low Carb Keto Cream Cheese Frosting without Powdered Sugar
Low Carb Keto Cream Cheese Frosting without Powdered Sugar
Want to see how to make cream cheese frosting without powdered sugar? It's so easy! This delicious, low carb keto cream cheese frosting recipe has just 5 ingredients. Use sugar-free keto cream cheese icing to frost cupcakes, cakes, and more.
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Ingredients
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Instructions
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- 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.
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Recipe Notes
Serving size: 2 tbsp
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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244 Comments
Michaela
0My go-to frosting recipe for every holiday cake.
Najjan
0Recipe worked very well for a spreadable cream cheese frosting. It would be terrific on carrot cake. I used Splena/Allulose and used 1/4 cup instead of the 1/2 cup. Perfect amount for an 8 x 8 pan cake.
Jade
0Hey, wanted to know what additional steps to take when granulated munk fruit erythritol is all one has at the time?
Wholesome Yum D
0Hi Jade, You can use my Keto Sweetener Guide to make sure you are using the correct amount of sweetner.
Michelle Huston
0Would confectioners swerve work instead of the allulose powder? That’s all I have on hand
Wholesome Yum D
0Hi Michelle, You can use my Keto Sweetener Guide to compare Besti to any type of sweetener you have. However, I only recommend Besti because it tastes just like sugar and blends like powdered sugar (unlike other sugar substitutes it actually dissolves into the frosting), so your frosting stays grit-free.
Deanna
0Yes, it does. I use it all the time to make frosting. Measure like standard confectionery sugar.
Kim
0How many tbsp to make enough icing for the red velvet cake? Thank you! ~Kim
Wholesome Yum D
0Hi Kim, Here is my recipe for red velvet cake which will let you know exactly how much icing to make.
Shanea Wilson
0Just made this, it’s delicious, just what my pumpkin muffins needed! I didn’t add the heavy cream cuz I wanted it to stay thick. My husband and I both loved it, thank you!!!
Charlotte Claypoole
0I am going to the store in a few minutes. I will be getting all I need, Hubby loves carrot cake, and since I got him doing keto with me, he will be so happy, been doing some of your recipes and love them. I can’t imagine anyone leaving a rude remark. Thank you, Charlotte.
Greg Wright
0I used this frosting recipe as the basis for the lime frosting on my lime flavoured pound cake! Just added the juice of half a lime to the cake, and also the frosting instead of vanilla essence in each!
Letty
0Awesome and easy recipe a real life saver especially when making diabetic friendly cakes, thanks 💖
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 besti 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.
Wholesome Yum D
0Hi Angela, I recommend trying the recipe as written and you should get a better result. A lump frosting can also be a sign that your cream cheese and/or butter were not softened enough at room temperature.
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.
Wholesome Yum D
0Hi Michael, 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?
Wholesome Yum D
0Hi Sharon, Yes you could use milk if you need to.
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?
Wholesome Yum D
0Hi Branda, You can use my Sweetener Conversion Chart to compare Besti to any type of sweetener you have.
Dais
0Would it taste better as soon as made and ready to frost or store in the fridge for few hours?
Wholesome Yum D
0Hi Dais, I suggest using the icing as soon as you make it. The icing will become thicker the longer it is stored in the refrigerator. Once you frost the cake it will need to be stored in the fridge. Enjoy!
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, so you will need to adjust the amount if you have the wrong sweetener. Feel free to use this 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 flax 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
0Hi Soccer Girl, Yes, 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.
Wholesome Yum M
0Hi Leslie, Feel free to add a bit more cream cheese to your frosting to tone down the sweetness.
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?
Wholesome Yum M
0Hi Elena, That will work fine. Use the same amount as written to powder.
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!
joan c.mahon
0Can I use whipped cream cheese instead of regular cream cheese???
Thank you for answering
Wholesome Yum M
0Hi Joan, Sure, that would work fine.
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
Wholesome Yum M
0Hi Heather, I’m sorry this recipe didn’t turn out as expected. Is this your first attempt using erythritol? Some people notice a cooling or bitterness associated with it. If that’s the case, then erythritol may not be the best sweetener for you to use. Allulose is a good alternative to traditional sugar because it is a rare form of sugar that we cannot digest. It has the same characteristics as sugar (dissolves, caramelizes, and browns) without the carbs or calories. I hope you decide to give this recipe a try again with the right sweetener!