This Easy Low Carb Cream Cheese Frosting is a super decadent, very simple recipe that goes great on all types of cupcakes, cookies, etc. You only need 4 ingredients and a few minutes to put it together. Sugar free yet sinfully delicious.
Cream cheese frosting is a favorite for us. It’s creamy, rich and decadent and just subtly sweetened (in our version). We’ve seen all different types of variations on the internet of low carb cream cheese frosting, so this hardly feels like a “recipe”, but the measurements below will yield just a subtly sweetened vanilla flavored frosting, if that’s your thing.
These go perfect on our low carb carrot cake cupcakes, on cakes, cookies and as the base for other quick low carb desserts. As a kid, Bri loved to smother cream cheese frosting on chocolate chip cookies, no bakes, and more. Here’s our low carb version of a chocolate chip cookie. You could add various flavors to this frosting. It makes a great base. We love adding about 1/4 tsp of maple extract sometimes. Yummy!
Here's What You Need For Easy Low Carb Cream Cheese Frosting:
Ingredients:
- 8 ounces full fat cream cheese, softened
- 1 stick of salted butter, softened
- 1/2 cup (60 grams) powdered Swerve, or sweetener of choice, to taste
- 1 tsp vanilla extract or imitation vanilla
Recipe Notes:
We used salted butter in this recipe, as that’s what we had on hand. You could also use unsalted, and add salt as you see fit. We actually think this is our preferred method. If you decide to add your own salt, we’d recommend starting with about 1/4 tsp of pink himalayan salt to start, and then going from there, tasting as you go.
We recommend using a powdered sweetener of your choice for this recipe if you have it. We love Swerve confectioner’s sugar. Powdered makes for a creamy frosting. As we mentioned this is maybe on the little less sweet side, so feel free to add more sweetener if you’d like.
Room temperature butter and cream cheese will yield the creamiest results. If you have vanilla extract to use, that works best. However, lately we’ve been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same.
Tools:
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Here's How To Make Easy Low Carb Cream Cheese Frosting:
Before assembling, you will want to set your cream cheese and butter out on the countertop for about 1 hour, so that it get’s nice and soft. In a large bowl, add your softened cream cheese, and mix with your hand mixer on high until fluffy, about 1 minute.
Add in your softened butter and mix on high until fluffy, about 1 minute.
Add in your vanilla, and mix until well combined.
Finally, add in your powdered sweetener slowly, and mix until fluffy again and well combined. Make sure you scrape the sides of the bowl with a rubber spatula to ensure you got everything incorporated well.
That’s it! This will keep in the fridge for about 1 week in an airtight container. You could also freeze it and defrost it a day before you want to use it in the fridge.
Enjoy this decadent frosting.
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Did you see last week’s recipe? Here’s our Low Carb Dark Chocolate Nut Bars. They’re like chocolate fudge that are good enough to eat as a part of a healthy breakfast!
Until next time,
Briana & Chamere
This Easy Low Carb Cream Cheese Frosting is a super decadent, very simple recipe that goes great on all types of cupcakes, cookies, etc. You only need 4 ingredients and a few minutes to put it together. Sugar free yet sinfully delicious.
- 8 ounces full fat cream cheese, softened
- 1 stick salted butter, softened
- 1/2 cup powdered sweetener
- 1 tsp vanilla extract
Before assembling, you will want to set your cream cheese and butter out on the countertop for about 1 hour, so that it get's nice and soft.
In a large bowl, add your softened cream cheese, and mix with your hand mixer on high until fluffy, about 1 minute.
Add in your softened butter and mix on high until fluffy, about 1 minute.
Add in your vanilla, and mix until well combined.
Finally, add in your powdered sweetener slowly, and mix until fluffy again and well combined. Make sure you scrape the sides of the bowl with a rubber spatula to ensure you got everything incorporated well.
That's it! This will keep in the fridge for about 1 week in an airtight container. You could also freeze it and defrost it a day before you want to use it in the fridge.
We used salted butter in this recipe, as that's what we had on hand. You could also use unsalted, and add salt as you see fit. We actually think this is our preferred method. If you decide to add your own salt, we'd recommend starting with about 1/4 tsp of pink himalayan salt to start, and then going from there, tasting as you go.
We recommend using a powdered sweetener of your choice for this recipe if you have it. We love Swerve confectioner's sugar. Powdered makes for a creamy frosting. As we mentioned this is maybe on the little less sweet side, so feel free to add more sweetener if you'd like.
Room temperature butter and cream cheese will yield the creamiest results. If you have vanilla extract to use, that works best. However, lately we've been noticing the prices of vanilla extract have been very high, so we have been using imitation vanilla instead! Either works and will give you a delicious vanilla flavor. They measure the same.
Macros:
Makes 12 servings, 76 calories per serving, 1 net cab, 7 grams of fat, 1 gram of protein. These macros were calculated as a courtesy using MyFitnessPal. Macros will vary depending on the brands you use.
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