It’s easy to make luscious keto cream cheese frosting, even without powdered sugar! All you need are the right low-carb ingredients. This delicious, low-carb, sugar-free cream cheese frosting has just 5 ingredients. It’s the perfect topping for low-carb cakes and muffins!
This keto cream cheese frosting is thick, creamy, and delicious. It’s the perfect icing to pair with my favorite low-carb cake
INGREDIENTS IN LOW-CARB CREAM CHEESE ICING
It’s no secret that traditional cream cheese icing is full of sugar. But, with the right low-carb ingredients, you can easily make keto cream cheese frosting without all that powdered sugar!
So, how do you make cream cheese frosting without powdered sugar? All you need to do is substitute powdered erythritol instead!
You could even use a granulated sweetener, as long as you grind it in a dry food processor first. The sweetener needs to be a powdery consistency before adding it to the frosting, otherwise, your keto cream cheese frosting will be grainy or gritty. Not ideal.
Here are the ingredients you’ll need:
- 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3/4 cup powdered sweetener, like Swerve
- 1 tsp vanilla extract
- 2 tbsp heavy cream, or more as needed
HOW TO MAKE KETO CREAM CHEESE ICING
Cream cheese frosting is one of the easiest types of frosting to make. All you need are five ingredients and a mixer! A stand mixer fitted with a paddle attachment is my preferred tool for making this icing. But you can also use a hand mixer — your choice!
To start, make sure your ingredients are at room temperature. Then, beat together the cream cheese and butter, until the mixture is light and fluffy.
Next, beat in the powdered sweetener and vanilla extract. Start on low, and then increase the speed to really aerate the frosting.
Finally, add some heavy cream as needed to thin out the frosting, You want a creamy consistency that’s thin enough to spread, but thick enough not to run down the sides of your cake or cupcakes. I’d start with a tablespoon or two, and you can adjust as needed.
TIPS FOR MAKING KETO CREAM CHEESE FROSTING
I’ve said this before, but make sure your cream cheese and butter are at room temperature. Cold cream cheese is hard to whip, and will give you lumpy frosting. Softened cream cheese and butter will whip together better for a lighter, smoother frosting.
And, use full-fat cream cheese with as few carbs as possible. Sometimes, organic brands will have fewer carbs than mainstream brands — you’ll just have to check the label. Either way, don’t choose reduced-fat cream cheese which will give you a runnier, less stable frosting.
HOW TO STORE AND FREEZE CREAM CHEESE ICING
You can definitely make low carb cream cheese frosting ahead of time. It stores well in the fridge, and freezes well for longer storage.
You can refrigerate cream cheese frosting for up to 5 days. Store it well covered, and let it come to room temperature before using it. You can even give it a quick re-whip before using.
You can also make a big batch of frosting and freeze it for later baking. When you are ready to use it, let it thaw in the fridge. Then, let it come to room temperature before using. Give it a quick whip before using for the lightest results.
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 149 TOTAL FAT: 15g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 42mg SODIUM: 121mg CARBOHYDRATES: 3g FIBER: 0g SUGAR: 2g PROTEIN: 1g