Keto Cream Cheese Frosting
This Keto Cream Cheese Frosting is a low carb frosting recipe that makes the perfect topping for all of your low carb baking.
Everyone needs a little treat now and then, even if you are eating low carb. This easy Keto Cream Cheese Frosting only takes a few minutes to make and it’s sugar-free and LCHF so you don’t have to feel guilty when you indulge!
Carrot cake is one of my favorite cakes, and this low carb Keto Cream Cheese Frosting goes perfectly with…you guessed it…my Low Carb Carrot Cake Cupcakes!
Grab everything you need, throw it in a mixer and you’ll have creamy, delicious, LOW CARB cream cheese frosting in no time. Seriously guys, I could eat this stuff with a spoon, and it’s less than 1 Net Carb per serving!
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
What Ingredients are in Keto Cream Cheese Frosting?
- Cream Cheese
- Butter
- Swerve Confectioners – This is an erythritol sugar substitute with the consistency of powdered sugar. This is my preferred brand but if you choose to use another just make sure it is a confectioners sugar substitute and not granulated.
- Vanilla extract
How to Make Keto Cream Cheese Frosting:
- In a mixer with the whisk attachment, combine cream cheese and butter creaming them together.
- Add the vanilla and the salt combining them with the cream cheese mixture.
- Add Swerve confectioners 1 cup at a time whisking together with the cream cheese mixture until it is smooth and creamy.
Tips for Making Keto Cream Cheese Frosting:
- Make sure your cream cheese and butter is room temperature. It will whip together better for a smooth and creamy frosting.
- Use a full fat cream cheese, not a reduced fat or no fat version which will contain more liquid and may make your frosting runny.
How Long Can You Store Cream Cheese Frosting?
This Keto Cream Cheese Frosting can be left out on the counter in a cool room either by itself or on cakes and cupcakes, for up to 8 hours. It can also be stored int he refrigerator for up to 3 days, or in the freezer for 1 month.
Make sure to bring to room temperature before using for a better consistency.
KETO CREAM CHEESE FROSTING
Like this recipe? Pin it to your Low Carb board!
Follow Home. Made. Interest. on Pinterest
Keto Cream Cheese Frosting
Ingredients
- 8 ounces Cream cheese
- ½ cup Butter, unsalted
- 1 teaspoon Vanilla extract
- ¼ teaspoon salt
- 4 cups Swerve confectioners sweetener
Instructions
- In a mixer with the whisk attachment, combine cream cheese and butter creaming them together.
- Add the vanilla and the salt combining them with the cream cheese mixture.
- Add Swerve confectioners 1 cup at a time whisking together with the cream cheese mixture until it is smooth and creamy.
Notes
Nutrition
I like Swerve…I tried Pyure…..I think that’s how it is spelled and it is awful!! The aftertaste is awful!
I haven’t tried Pyure and now I won’t lol !
Maybe I did something wrong….I took one taste and threw the whole batch out. It was like eating whole spoonfuls of Swerve (which I like and use all the time). I could taste no cream cheese. I would make it again, but with significantly less Swerve….like 1/2 cup, and add more as needed. I’ve really enjoyed making a number of your recipes, but this one was not a keeper.
I totally understand. I have a love/hate relationship with the taste of swerve. Please give this one a try again and add Swerve a little at a time until you get the flavor you like and let us know if you have better results.
Thank for the cream cheese tips!!
great recipe, just wondering how long can these be kept in the fridge and still be fresh?
A couple weeks if kept airtight.
Where do I buy the Swereve confections.? I am looking for all and any low carb & sugar free recipes. This is the First Icing I found that I could make &. Eat please more would be a Blessing. I,m diegetic. And very strict. On myself. Thank You. God Bless. Majesticcarson1@gmail.com
Hi Jackie, I was lucky enough to find mine at the grocery store (Harris Teeter up here in Maryland) but you can also order it on amazon (affiliate link) https://amzn.to/2LEyLdR
Jackie you can make your own confectioners, just throw some granulated Swereve ( or any granulated) in the blender until it’s powdered. It’s a bit cheaper to make your own. I usually make an entire bag and just keep it in a ziplock. Also do my monkfrruit granular at the same time.
Thank you Karen for letting us know that 2 cups of sweetener is wayyyyyyy too much. 1/2 cup was perfect!!!
Excellent recipe, though. How can anyone go wrong with cream cheese & butter?😂
I only add 1 cup of confection Swerve and it’s still really sweet! I also added a tbl of heavy whipping cream for consistency. Luckily my pumpkin bread isn’t too sweet, it’ll be good together. 😊
I have stomach issues and can’t do the Swerve – need to know if Splenda works well?
Splenda will also work. Just check to see if it is a 1:1 ratio as a sugar replacement (Swerve is). I find that people’s taste varies greatly when it comes to how sweet they want this frosting so you can really just add splenda until it is at the level of sweetness you prefer :).
HI, I found that after adding just under 2 cups of sweetener (monkfruit) that was a tad too much…
Very Good!! I made my own confectioners by putting granular (1C Xylitol & 1/2C Swerve & 1/2C Pyure – this makes 4C Confectioners) in blender. My husband loves it too!!
I just made this. And it was so yummy on my pumpkin cream cheese cupcakes. I only used 1/2 cup of powdered monk fruit sweetener and it was perfect. Thank you for saving my cupcakes because I cooked them a little too long and had to cover up the tops lol.