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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!
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Instructions
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
305 Comments
Aurora
0Loved it! I switched out the sweetner for 1.5 tsp of honey & added cinnamon. By the time I went to add the cream it looked pretty runny already, so I didn’t add any and it came out perfect.
Tastes great and holds its shape well, thanks!
Wholesome Yum D
0Aurora, I’m glad it turned out so well for you! The honey and cinnamon sound delicious. Love hearing it held its shape!
Teresa
0This is one of the first Keto sweet recipes that wasn’t a disappointment for me. Thank you! I am sensitive to the taste of non-sugar sweeteners, so I only used 1/8 cup of Allulose. I ended up not putting in the heavy cream because it wasn’t needed since there was less dry ingredient with the decreased Allulose. Tasted great! Many thanks.
Wholesome Yum D
0I’m so glad to hear that, Teresa! It means a lot that this was a win for you, especially with how tricky sweeteners can be. Thanks for sharing your tweaks. 🙂
Theresa
0Tried several keto cream cheese frosting recipes and this one is the best by far.
Wholesome Yum D
0I’m so glad you think so, Theresa! That means a lot, especially with so many versions out there. Thanks for trying it!
Julie Ann Sardon
0I am new to using artificial sweeteners and am SO confused. Many of your recipes call for different ones. Can I just use powdered Stevia for all of them? What is the difference?
Maya | Wholesome Yum
0Hi Julie, I don’t ever use artificial sweeteners, only natural ones. I use Besti in all my recipes, but it comes in granulated, powdered, and brown, similarly to how sugar comes in granulated, powdered, and brown. “Powdered stevia” can mean many different things, sometimes it’s an ultra concentrated sweetener (often lacking the bulk needed in recipes and with a bitter aftertaste) and sometimes it’s a blend with erythritol (check the ingredient label – if erythritol is there, the sweetener won’t dissolve or caramelize, and can crystallize, making recipes gritty, dry, or both). For all of these reasons, no I don’t really ever recommend using powdered stevia. You can read more about sweeteners here.
Dennis Demaree
0Love this recipe. Any suggestions on how much cocoa to make it chocolate cream cheese frosting?
Maya | Wholesome Yum
0Hi Dennis, You can add a few tablespoons of cocoa powder to your taste.
Janet Wellington
0It’s exactly what I needed to frost some cookies that needed a little something special. Yum!
Wholesome Yum D
0So glad to hear it hit the spot, Janet! Sounds like the perfect finishing touch.
Daraliese
0This recipe is amazing!
Wholesome Yum D
0Thank you, Daraliese! I’m so glad you think so!
Julia M Hogan
0Also can I use margarine instead of butter?
Maya | Wholesome Yum
0Hi Julia, It works from a recipe standpoint, but I don’t recommend margarine because it’s a very processed product and uses GMO seed oils. Look up how they make those seed oils, and then how they make margarine from them, and the chemicals involved. 🙂
Julia M Hogan
0Could half & half work with something to thicken instead of heavy cream? Thanks, Julie
Maya | Wholesome Yum
0Hi Julia, Yes, you can. I would not add anything, just start with less.
kara
0Delish!! I will definitely be making this again!
Maya | Wholesome Yum
0Thank you, Kara! Hope you make it again soon.
Tama-Indulge Sweet Pleasures
0Loved the simplicity but awesome flavor! Used powdered monkfruit and just a few drops of Heavy Cream – whisked manually and put on top of no sugar added almond cake, refrigerated and ta-da!! 🤗 Took the perfect consistency, the smell and flavor was perfect. Thanks!!! 😊
Maya | Wholesome Yum
0Thank you, Tama! I’m happy you enjoyed it.
Lilly
0OMG this was so easy to make, and so delicious as well! I made a low carb cake (from NOSHU) and topped it with the frosting – loved it! Was so tempted to eat an extra slice but I held back (gestational diabetes and all) but will be ready for another slice tomorrow! I excluded the heavy cream, and used a different sweetener (monk fruit).
Maya | Wholesome Yum
0Thank you so much, Lilly! Hope you enjoyed your cake just as much the next day.
Amber Brown
0Added half and half (all I had lol) and used Swerve confectioners and turned out amazing! Thank you for the recipe!
David
0I don't know why but my recipe is titled taco salad instead of what this is.
Maya | Wholesome Yum
0Hi David, I’m not really sure what you mean, but you can find my taco salad here if that’s what you’re looking for. This recipe is for keto cream cheese frosting.
Chris
0I mistakenly used granulated sugar! Turned out quite thin. Tasted great though
Maya | Wholesome Yum
0I’m glad you liked the taste, Chris! Yes, it was probably thin due to the granulated sweetener, especially if it was erythritol-based.
BobT
0We love this recipe! Very simple with minimal ingredients for this novice baker. This recipe using qty 6 produced about 3/4 cup, more than adequate for an 8″ round cake probably an 8″x8″ as well. Will be great for spice cake and carrot cake as well.
To be honest I started out to make a spice cake, BUT in my haste, I forgot to add the spices (I mentioned novice baker). Since I already had the cream cheese and butter softened, I made this cream cheese frosting anyway, and it was great on my Vanilla cake. We especially like that is not overly sweet or overpowering in any way.
Thanks for the great recipe! We’ll be trying more out.
Maya | Wholesome Yum
0Thank you, Bob! I’m glad it worked out well even if the cake wasn’t what you were originally planning. I think this frosting is versatile on many types of cakes!
Ruthann
0I really enjoy all your recipes this one was amazing. I found there wasn’t enough batter for two pans so I just made a single cake. Still worked and tasted amazing.
Travis
0Having only 1net carb per 2 tbsp. I could eat this whole batch straight out of the bowl. Delicious!
Maya | Wholesome Yum
0Thank you, Travis! And I get it, lol.
Pam
0Incredibly delicious! Smooth and creamy. I am trying to figure out how to turn it into ice cream!
Maya | Wholesome Yum
0Thank you, Pam! I haven’t tried turning this into ice cream, sorry.
Amy M.
0This frosting is delicious, not too sweet. It was perfect on the Sugar-free carrot cake!
Diane Swarthout
0I don’t see a place to put in “12” to double the recipe for the cream cheese frosting. Do I just double all the ingredients?
Maya | Wholesome Yum
0Hi Diane, Yes, you would double all the ingredients. The number of servings box is right at the top of the recipe card, you can double the number there and it will double the ingredient amounts for you. Hope this helps!
Jeannette
0I absolutely love this frosting. I will put it on a lot of things. It is melt in your mouth good.
Jonathan
0Did not expect this to be soooo delish. Thanks for this!
Usha
0What is Allulose sugar?
Maya | Wholesome Yum
0Hi Usha, You can read all about allulose in my guide on sugar substitutes.
edytagorecka
0Turns out perfect every time. The instructions are so easy to follow. Thank you Maya for all the recipes, I love your blog as well!
Toya
0No instructions that you need to change serving size to have enough frosting to frost a cake. Found information in comment section for red velvet cake.
Maya | Wholesome Yum
0Hi Toya, That will depend on the size of the cake. For the red velvet on my site, yes, you need more.
Tracie
0How much more? I am making the Red Velvet Cake recipe too, and have no idea how much frosting to make.
Maya | Wholesome Yum
0Hi Tracie, I indicate how much frosting to make in my sugar-free red velvet cake recipe. 🙂 You need 3 1/2 cups of frosting, and this recipe makes 3/4 cup of frosting as written (it’s less because it was not originally or specifically for that cake). If you enter “30 servings” on the recipe card for this sugar-free cream cheese frosting, it will make enough for the cake. Hope this helps!
Diane
0Love this frosting-great taste and can adjust ratio of butter and cream cheese to suit taste or availability of ingredients.
Jill
0I made this recipe to put on chocolate chaffles. I added a TBS of dark chocolate cocoa, and a 1/4 cup Adam’s creamy peanut butter. So good! Thank you for the recipe.
Julie
0A nice texture. It’s rather bland but, I think it would be good on a keto spice or carrot cake. Next time, I may try adding a bit of lemon juice and coconut extract.
Dar
0I also like to add a dash of lemon juice.
Mel A
0Love that this recipe doesn’t use a ton of powdered sweetener! So yummy!
Robin
0I use plant based butter? Is that okay for your recipes?
Maya | Wholesome Yum
0Hi Robin, It would depend on the recipe, but yes, it should work fine for frosting as long as it’s firm enough.
Mari Lyn B.
0I didn’t have powdered sugar substitute, so I used regular powdered sugar. It was amazing on your carrot cake recipe and not too sweet.
Marianne
0I don’t want to leave a rating, because I altered this by using a vegan cream cheese. It worked out BUT I realized after the fact that it was softer and moister than regular cream cheese, so it turned out a bit gloopy. Delicious, but gloopy. So, if you veganize it, keep that in mind and, unless it really is thick, don’t add any cream (or cream substitute) to it. I would love to hear of anything I might add if it is too non-solid. It is PLENTY sweet, so I don’t want to add more of that. Suggestions?
Maya | Wholesome Yum
0Hi Marianne, Sorry to hear that. I’ve only made this with regular cream cheese, so I’m not sure what can be done differently, but you could try omitting the cream and see if the frosting is thin enough without it.
Jlizz
0Made this today and added 2 tbs of unsweetened coconut and coconut flavoring instead of vanilla. Put it on a keto vanilla whie cake. Oh my! So good! Reminded me of my Aunts coconut cake. Thanks for the memories with no sugar regret.
Amber Tech
0Awesome! Thank you for this easy Keto Frosting recipe!! It came out perfectly with the Chocolate Keto cake mix! ? I am so happy i can actually eat cake and not feel guilty about it!!
Diane
0Easy and delicious. I added some orange zest and few squeezes of the orange juice for flavor to use on gingerbread for a luncheon.
Michaela
0My go-to frosting recipe for every holiday cake.
Najjan
0Recipe worked very well for a spreadable cream cheese frosting. It would be terrific on carrot cake. I used Splena/Allulose and used 1/4 cup instead of the 1/2 cup. Perfect amount for an 8 x 8 pan cake.
Jade
0Hey, wanted to know what additional steps to take when granulated munk fruit erythritol is all one has at the time?
Maya | Wholesome Yum
0Hi Jade, Sorry, I don’t recommend using granulated sweetener in this recipe, or really anything with erythritol. It will turn out gritty.
Michelle Huston
0Would confectioners swerve work instead of the allulose powder? That’s all I have on hand
Deanna
0Yes, it does. I use it all the time to make frosting. Measure like standard confectionery sugar.
Maya | Wholesome Yum
0Hi Michelle, Confectioners Swerve is over 99% erythritol, so keep that in mind. You could try to use it, but know that it will crystallize over time.
Kim
0How many tbsp to make enough icing for the red velvet cake? Thank you! ~Kim
Maya | Wholesome Yum
0Hi Kim, It will depend on the size of your cake. If you’re making my keto red velvet cake, I use 3 1/2 cups for that recipe.
Shanea Wilson
0Just made this, it’s delicious, just what my pumpkin muffins needed! I didn’t add the heavy cream cuz I wanted it to stay thick. My husband and I both loved it, thank you!!!
Charlotte Claypoole
0I am going to the store in a few minutes. I will be getting all I need, Hubby loves carrot cake, and since I got him doing keto with me, he will be so happy, been doing some of your recipes and love them. I can’t imagine anyone leaving a rude remark. Thank you, Charlotte.
Greg Wright
0I used this frosting recipe as the basis for the lime frosting on my lime flavoured pound cake! Just added the juice of half a lime to the cake, and also the frosting instead of vanilla essence in each!
Letty
0Awesome and easy recipe a real life saver especially when making diabetic friendly cakes, thanks ?
Angela
0I tried adjusting the ratio of cream cheese and butter (3 parts cream cheese to 2 parts butter) and this was both lumpy and too runny, though I’m not sure if it was the ratio change or not. I added more Wholesome Yum Powdered Allulose to thicken it up, which only helped a little. I’m worried that adding more cream cheese at this point will just make it more lumpy. Any suggestions? I was hoping this would be stiff enough to decorate a cake, but it’s really not.
Maya | Wholesome Yum
0Hi Angela, Were your cream cheese and butter both soft at room temperature? The frosting can be lumpy and (even runny as some parts melt while others are stiff) if they are not.
JudyRae Darling
0This turned out great! I used Swerve sweetener and it worked very well!!
Faith
0Yuuuum!!
Barbie
0I made this it was amazing but I added sugar free cocoa powder to it!!!! Yummmmm