Quick and easy 4-ingredient keto cream cheese frosting is perfect for all your low carb dessert needs. A creamy sugar-free frosting to top keto cupcakes, cakes, cookies, and more!
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Keto cream cheese frosting is my main go-to frosting for almost any dessert. Every now and then I mix things up with keto peanut butter frosting, but the cream cheese is definitely more versatile.
Well, let’s get to it. What do you need for this recipe?
- large or medium-sized bowl
- stand or hand-held mixer (or a high-speed blender)
- a spatula
- measuring cups and spoons
- cream cheese
- heavy whipping cream
- vanilla extract
- favorite keto powdered sweetener
The ingredients for keto cream cheese frosting are simple and easy. I love the fact they are items I have on-hand pretty much most any day of the week.
I used to stress about frostings, if they were too runny, too sweet, not sweet enough, etc. Actually it turned out to be easier than I thought, and simplifying and shortening the list of ingredients helped a lot.
First of all, just let me say this is a super-easy recipe. The only challenge is measuring out and mixing the ingredients. I think we’ve got this one!
Go ahead and get out all the ingredients and kitchen gadgets you’ll need.
Then place the cream cheese in a medium to large-sized bowl. Now, beat the cream cheese until no lumps remain.
Next, add in the sweetener and heavy cream and whip up the frosting for another 2 minutes.
After that, mix in the vanilla extract well so the flavor is spread evenly throughout.
And there you have it! Done! Easy peasy, and it’s ready to spread on your favorite pumpkin bread or chocolate cupcake.
? Top tip
In order for keto cream cheese frosting to be smooth, creamy, and delicious, use my top tip.
It’s nothing difficult, just something I almost always suggest when using cream cheese. Depending on what brand of cream cheese used, the texture can vary.
Be sure to set the cream cheese out to room temperature before beginning to mix the frosting.
Or, if you’re like me and always running late or forgetful, at least warm it in the microwave for 10 to 20 seconds. This will allow it to mix with the other ingredients. Moreover, there will be much less likelihood of having clumps of pure cream cheese in the frosting.
? How to store it
Once you make the frosting it can be used right away. However, it’s also easy to make it a day or two beforehand. That way it’s ready to go whenever you need to frost that cake or low carb cookie.
Store the frosting in an air-tight container and put it in the refrigerator. It will be good for up to about a week.
Although, I warn you, once in the refrigerator it’s extremely easy to pull it out. A spoon of frosting is a great fat bomb snack or it can be used for a berry dip.
To freeze, again put it in an air-tight freezer container. Then place it in the freezer for up to about a month. It will probably be okay longer, but the flavor tends to change.
As a rule of thumb, I tend to use frozen items within a month or up to two at the most.
This recipe is easy to vary to make different flavors.
In fact, the simplest way to do this is to change up the extract flavoring. Switch out the vanilla for:
- any other extract available
Also, if you use essential oils, I like to use several drops of oil as a flavoring. Now, it’s important the oil is labeled as okay for consumption, but they are a fabulous way to get a powerhouse of flavor into your frosting.
Another option is to blend up some berries in the frosting, as long as they do not have too much liquid. Or, stir in some sugar-free chocolate chips or chopped nuts. So many options!
? What to frost
There you have it!
My 4-ingredient creamy and delicious keto cream cheese frosting. Now the only question is what to put it on!
Or as my daughter says, maybe the challenge is not to eat it before putting it on your cake. She always increases the amount of the ingredients just a bit so she has more to taste.
Just to be sure it’s good for everyone else, right?
What are your favorite desserts with cream cheese?
? Related recipes
- Keto Chocolate Sandwich Cookies
- Best Ever Keto Spice Cake
- Keto Cut Out Sugar Cookies
- Keto Lemon Pound Cake
- Low Carb Lemon Blueberry Cake
- Cream Cheese Keto Pumpkin Muffins
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- 8 oz cream cheese
- 1/4 cup heavy cream
- 1/4 cup powdered sweetener
- 1 tsp vanilla extract
- Beat the cream cheese in a medium to large-sized bowl until there are no lumps.
- Add in the sweetener and heavy cream and whip the frosting for another 2 minutes.
- Mix in the vanilla extract well.
- Use frosting immediately or store in the refrigerator in an airtight container.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 83Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
*Nutrition facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.