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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
Monika
0Hi there. Thanks for another great recipe. I just made this using my KitchenAid and although it tastes great it has little bits of chunks. Not sure if it’s the powdered erythritol or just the kitchenaid stand mixer didn’t do a good enough job. The icing is the fridge now as it’s late, wondering if there is any way to fix it tomorrow???
Maya | Wholesome Yum
0Hi Monika, It sounds like your ingredients might have been cold (they need to be at room temp), or it needed to whip longer. You can let it return to room temp and try to re-whip in your stand mixer. Powdered erythritol can also cause issues I described in the post above, but not the issues you’re describing.
Shayna
0I used lankanto and powdered it in my Vitamix. However, it still comes out with a gritty texture. I’m a very seasoned low carb Baker for reference. What could the problem be? The sugar feels fine but this has happened to me several times now. And help would be SO appreciated. I also bought their powdered version with the same result. Otherwise followed your recipe.
Maya | Wholesome Yum
0Hi Shayna, It turned out gritty because of your sweetener. Lakanto is over 99% erythritol and will turn out gritty. I hope you get the chance to make the recipe with Besti as written, as that way you won’t have this issue.
Mary Ellen Barker
0Amazing frosting!
Corynne Bailey
0I tried your frosting and I am very happy to say it is delicious!
Matthew
0Perfect, just what I was looking for to go on a carrot cake…. Thanks…. Yum!
stephanie
0This frosting has so much delicious flavor. It’s a perfect recipe for me to eat while on Keto.
Patty at Spoonabilities
0I am really excited about this frosting! I have got to try this!
Anita
0My favorite frosting, and now in low-carb version! Now I won’t feel too guilty using this on everything. 🙂
Heidy L. McCallum
0This recipe was awesome! Best Keto Cream cheese frosting I have tasted to date. will make again
Jayne
0Love this! You had me at Keto!
Todd
0I just made this……ummmm……FANTASTIC!! Now, I just have to find the perfect “cake” recipe to pair it with…..hmmmm…..
Diane K Mattison-Nottage
0Hi, just wondering how well this recipe takes food coloring? My granddaughter make decorated Christmas cookies each year. The recipe is great, not too sweet!
Maya | Wholesome Yum
0Hi Diane, You can add food coloring if you like. I’m glad you like it!
Gina
0I had a huge concern with the frosting for this carrot cake, in the ingredients it said to use 1/2 cup of powdered Erythritol, because I didn’t know what that was I taped on it and it took me to a link and it said Xanthan Gum?? which I bought just for the frosting… their is NO WAY this is correct I had to start all over again and I used 1/2 cup of monkfruit powder and the frosting was how it was suppose to be, please fix this for other people who may make the same mistake I did by following what the link said.
Wholesome Yum M
0Hi Gina, I am so sorry the link brought you to the wrong product! It has been corrected. Thank you for bring this to attention.
Maryann
0So quick and delicious! Used it for my GF pumpkin muffins. Thank you!
nikki menning
0Very good and fast and easy to make. I put it on low carb pumpkin bread for breakfast… Dessert… Snack… Lol I eat it often!
Michael Kelly
0Watching carbs…missing out on so much….not anymore. Thanks for recipe, it tastes great
Marilyn Nesbitt
0My husband and son are both doing keto and I made them a keto chaffle cake with this cream cheese using and they swear it has to have sugar in it. This will be my go to icing for all my keto needs. Thank you so much.
Cindy
0Phenomenal frosting! I used almond milk- just a bit less than called for, as that is what I had. Thank you
Nikki
0The first time I tried keto I had a really hard time because I’m legit sugar obsessed. I didn’t know about erythritol. Once I started again and had done a ton of research before restarting, I was hooked. This frosting saved my keto diet. I make it like once a week and literally just eat little bites with a 1/4 teaspoon after it’s been chilling in the fridge and it’s enough to fix my sweet tooth when it comes on too strong but is thick enough I don’t want to eat too much.
It saved my keto life
Brenda Carina
0So quick. So easy. So good. We put it on the vanilla mug cakes and had to cut them in half because they are so filling! Dessert for lunch tomorrow, I guess!