Keto cream cheese frosting is a must-have recipe when making keto desserts! This made from scratch frosting is a finisher for keto cupcakes, cakes, some keto pancakes and keto cookies. Make it in no time, simply 3 ingredients!
I couldn’t live without keto cream cheese frosting with my love for red velvet desserts. Topping off my favorite pumpkin spice recipes with frosting just makes everything better with so little carbs. Being able to live this lifestyle on the keto diet didn’t seem possible before.
How To Make Keto Cream Cheese Frosting-Step By Step
Ingredients Needed
- Full Fat Cream Cheese
- Sour Cream
- Powdered Sweetener
- Vanilla Extract
Making The Recipe
This recipe is made in a few simple steps. First, make sure your cream cheese is room temperature. If it isn’t a quick fix is to toss the package in a bowl of warm water for about 15 minutes, problem solved.
Now, in a mixing bowl add cream cheese. Then, add in sour cream and powdered sweetener. Using a hand mixer beat until everything is together and smooth.
Lastly, add in vanilla extract. I always recommend you taste for sweetness. If it’s not sweet enough for you a few drops of concentrated liquid sweetener will do the trick. Be careful with the amount because you don’t want to create an aftertaste.
How To Store
Never leave keto cream cheese frosting on the counter. When things are made from scratch they don’t have the stabilizers that the frostings in the store have.
Place your keto frosting the the refrigerator. It will keep at least a week or more. I personally would discard it after 7 days unless one of the ingredients used expired before that 7 day period.
Helpful Recipe Tips
- If running late on time and your cream cheese is hard do this. Take a warm bowl of water and let it sit in there in it’s foil packaging. This should take 5-10 minutes and you’re good to go.
- Powdered sweetener only! If you choose to use granulated it can get very grainy. Liquid is an option but you may have a aftertaste if using stevia.
Frequently Asked Questions (FAQs)
Is Cream Cheese Frosting Keto?
Cream cheese frosting contains sugar which is a no no on the keto diet food list. That is why this sugar-free cream cheese frosting is perfect because it’s sweetened the keto way and still delicious. Frosting in the stores and bakeries are full of sugar!
What’s The Best Powdered Sweetener?
When it comes to sweetener its about the type and not the brand as much. All sweeteners aren’t created equal. You have sweetener with stevia such as Swerve confectioners that has an aftertaste when too much is used. Then erythritol is good but your frosting will have a cooling effect. The best, allulose or a monk fruit blend. Lakanto uses monk fruit and erythritol so don’t push it too hard with that one. ChipMonk and Besti are my go to sweeteners with no aftertaste at all!
Can You Freeze Frosting?
I am not a fan of freezing dairy but yes you can. Store it in a container that is sealed for later. Understand that the texture will not be the same when it thaws. When dairy is frozen the proteins and fats separate. It doesn’t mean it goes bad but it does change the texture and mouth feel.
How Do I Use Keto Frosting?
Cream cheese frosting is used in so many keto desserts. When making a keto chocolate cake this frosting is great. Do you love red velvet? Cream cheese and red velvet are a great match as well. I have even used this frosting with lemon juice to top my lemon keto cookies. This gave it a lemon cheesecake feel.
Keto cream cheese frosting
Equipment
- Hand mixer
Ingredients
- 8 ounces full fat cream cheese
- 2 tablespoon sour cream
- 1/4 cup powdered sweetener
- 1/4 teaspoon vanilla extract (optional for add flavor. Can switch with any extract)
- 1/4 teaspoon liquid stevia or liquid monk fruit (optional for added sweeteness if needed)
Instructions
- After cream cheese is room temperature of soft enough to mix. Cream the cream cheese and sour cream together.
- Add in powdered sweetener then mix again
- If using extract add it now then mix. Taste for desired sweeteness. If not sweet enough add liquid stevia or monk fruit.