Low Carb Sugar Free Cream Cheese Frosting
There’s something comforting about a silky cream cheese frosting—the kind that spreads like a dream, pipes beautifully, and gives desserts that rich, tangy finish. This low-carb, sugar-free version keeps all the flavor and texture of classic cream cheese frosting while using keto-friendly ingredients. Whether you’re frosting a birthday cake, topping cinnamon-spiced cupcakes, or finishing a batch of keto carrot cake, this frosting delivers every time. It’s simple, dependable, and tastes just as good as the traditional version.
Prep Time
10 minutes
Total Time
10 minutes
Serves
Frosts one 8-inch cake or 12 cupcakes
Ingredients
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/3 cup powdered keto sweetener (allulose, erythritol, or monk fruit blend)
1 tsp vanilla extract
2–4 tbsp heavy cream (adjust for thickness)
Instructions
Beat the Cream Cheese and Butter
Make sure both are fully softened before starting. Beat them together until smooth and creamy, scraping down the sides of the bowl as needed.
Add the Sweetener and Vanilla
Mix in the powdered sweetener and vanilla extract. Beat until the frosting is fluffy and no grains remain.
Adjust the Consistency
Add the heavy cream gradually until you reach the thickness you want.
- Add 2 tbsp for a thick, pipeable frosting.
- Add up to 4 tbsp for a softer, spreadable texture.
Chill if Needed
Use immediately or chill for 20–30 minutes to help the frosting firm up for piping or decorating.
Notes
- Always use powdered low-carb sweetener. Granulated sweeteners won’t fully dissolve.
- Allulose creates the smoothest texture; erythritol makes the frosting firmer.
- If your frosting becomes too soft, chill it for a bit and beat again.
- Cream cheese should be full-fat for best texture and flavor.
Variations
- Cinnamon Frosting: Add 1 tsp ground cinnamon.
- Citrus Twist: Mix in 1–2 tsp lemon or orange zest.
- Chocolate Version: Add 2 tbsp cocoa powder and an extra splash of heavy cream.
- Maple Frosting: Add 1/2 tsp sugar-free maple extract.
Substitutions
- Swap heavy cream with unsweetened almond milk (use less so the frosting stays thick).
- Replace butter with coconut oil for a dairy-lighter taste, though the texture will soften slightly.
- Use mascarpone instead of cream cheese for a milder, silkier flavor.
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 2 months. Thaw in the fridge overnight, then beat before using.
Reheating / Softening
- Let the frosting sit at room temperature for 10–15 minutes.
- Beat briefly if it seems dense from refrigeration.
FAQs
Can I use this frosting for piping?
Yes—just keep it on the thicker side by using less cream and chill it briefly before piping.
Why is my frosting runny?
Usually because the cream cheese or butter was too warm. Chill the bowl for 15–20 minutes, then beat again.
Why does erythritol make frosting grainy sometimes?
Erythritol tends to re-crystallize as it sits. If that bothers you, choose powdered allulose or a monk fruit/allulose blend.
Is this frosting stable outside the fridge?
It can sit out for about 2–3 hours, depending on room temperature. For warm environments, keep it chilled until serving.
Can I color this frosting?
Yes—gel food coloring works best and won’t thin the frosting.
Low Carb Sugar Free Cream Cheese Frosting
Ingredients
- 8 oz cream cheese softened
- 1 4 cup unsalted butter softened
- 1 3 cup powdered keto sweetener
- 1 teaspoon vanilla extract
- 2 –4 tablespoons heavy cream
Instructions
- Beat the softened cream cheese and butter together until smooth and creamy.
- Mix in the powdered sweetener and vanilla and continue beating until the frosting turns fluffy and no sweetness grains remain.
- Add heavy cream a little at a time until the frosting reaches your preferred thickness.
- Use less cream for thick piping consistency or more for a softer, spreadable frosting.
- Chill the frosting for 20–30 minutes if you want it firmer before decorating.
