Keto cream cheese frosting is insanely delicious and the perfect topping for cupcakes, cookies, and other low-carb baked goods. Impress friends and family with this sweet treat. This easy icing recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
When it comes to frosting, traditional recipes and store-bought icing are PACKED with sugar and other processed ingredients. That just doesn’t cut it in my world. I want something that I can enjoy in moderation without the struggle of guilt and the havoc it wreaks on my body. That’s what makes this keto cream cheese frosting my new favorite recipe.
Homemade cream cheese frosting is incredible on cinnamon rolls, cupcakes, and to lick off of a spoon. Yes! It’s that good! It’s always fun to take a treat with this cream cheese frosting to visit friends. They seriously have no idea that this heavenly frosting is a much healthier version. But they always end up asking for the recipe, so that’s fine by me.
And these amazing cookies in the photos are my Keto Pumpkin Cookies!
How To Make Keto Cream Cheese Frosting
First Step: Begin by whipping the cream cheese and butter in a stand mixer. It should be a light, fluffy texture. Don’t forget to scrape down the sides of the bowl as needed.
Second Step: Mix in the powdered erythritol to the cream cheese mixture. Continue mixing for 2-3 minutes until it’s fluffy. If needed, scrape the sides down and continue mixing.
Keto Cream Cheese Frosting Variations
You’ll find that not only is this cream cheese frosting recipe versatile in what you put it on; it’s also easily adjustable too. Try some of these scrumptious ideas:
- Strawberries – Add some mashed strawberries to the frosting, and it will be pink and flavorful. I recommend starting with half a cup of strawberries. You can use a sliced fruit as a garnish to finish the look.
- Lemons – Sprinkle in a little bit of lemon zest and some freshly squeezed lemon juice. It’s an easy way to add flavor, and it’s perfect for summer months.
- Chocolate – Mix in 1/2 cup of cocoa to the cream cheese mixture. It’s indulgent, vibrant, and almost heavenly. Sprinkle some chocolate as a garnish, and it will be fabulous.
- Blueberries – Add some blueberries to the frosting, and it will be a purple color and looks gorgeous on the dessert table.
- Coffee – If you’re a coffee fanatic, add in some instant espresso powder to the frosting. I recommend just using one tablespoon, so it’s not too strong.
Can I Eat Powdered Sugar On Keto?
No, you can’t eat traditional powdered sugar on keto. That’s why I use powdered erythritol for my homemade cream cheese frosting instead. It gives you the same texture and flavor without all the sugar.
Is It Okay To Leave Icing Out Overnight?
No, you should never leave frosting with cream cheese in it out overnight. The rule when it comes to cream cheese is that it should never sit out longer than 2 hours at a time. Otherwise, bacteria will start growing, and it can make you ill. For best results, either put all the frosting in the fridge until you’re ready to use it or place the frosted baked goods in the refrigerator.
How Long Does Keto Cream Cheese Frosting Last?
Store the keto cream cheese frosting in the refrigerator for up to 5 days. Keep in mind, it’s not full of processed ingredients, and there are no preservatives so that it won’t last an extended period of time. If you see that it’s really watery or moldy, then it’s no longer safe to eat.
Can I Freeze Cream Cheese Icing?
Yes, you can freeze cream cheese frosting. It’s important to note once it’s frozen, the texture may be slightly different from when you made it fresh, but the flavor will still be great. Keep the frosting in a sealed container or freezer-safe bag for up to 3 months for the best results.
When you are ready to use the easy cream cheese frosting, place it in the refrigerator to thaw. It will take several hours if not overnight to thaw. Once it’s defrosted, it’s ready to be eaten.
In the mood for some more sweet treats? Try any of these yummy recipes:
- Peanut Butter Cake with Caramel Icing
- Mini Carrot Cake Cookies With Cream Cheese Frosting
- Lemon Cupcakes With Raspberry Frosting
- 8 oz cream cheese
- 3 tbsp salted butter
- 1 cup powdered erythritol
- Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
- Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute.