Ultimate Guide to Low Carb Keto Cream Cheese Frosting
One big question we often hear is how to make low carb, keto friendly icing. Well lucky for you the ChipMonk Vault is opening once more, and we’re going to share our base cream cheese icing recipe as well as different variations so you can pick from tons of flavors. Strap in and get ready to get FROSTY!
Keto Cream Cheese Icing
(LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)
4 oz (113g) Cream Cheese
1/2 stick (57g or 4 Tablespoons) Unsalted Butter
Flavorings of your choice:
1 teaspoon of Maple Extract (McCormick works well)
1 Tbsp Unsweetened Cocoa Powder (Ghirardelli works well)
1 teaspoon Vanilla Extract (McCormick works well)
1 teaspoon Raspberry Extract (McCormick works well)
Red food coloring as needed
In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
OPTIONAL: If you are using a granulated sweetener, throw it into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
Add the sweetener and flavorings to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
Use a piping bag (something like these) to pipe the frosting onto whatever you’d like (including directly into your mouth!).
Enjoy! Keep any icing in an airtight container in your fridge. If refrigerated, they should be good for about a week. (up to 3 months if kept in the freezer)
NOTES / TIPS
Please note, the Lakanto Monk Fruit Sweetener is approximately 90% erythritol by weight. As a sugar alcohol, erythritol can cause bloating and stomach upset if consumed in large amounts. You could consider using an alternative sugar-free sweetener like allulose or ChipMonk’s own blend: AlluMonk (a blend of monk fruit and allulose). You can see our comparison chart of low carb sweeteners on our blog here: The Best Low Carb Sweeteners (A Visual Guide).
Here’s the equipment we like to use at home for this recipe:
Powdering your sweetener with a food processor will give both your dough and frosting a smoother consistency if you want a less “grainy” texture.
The above recipe yields around 218 grams of icing, which is enough to fully frost over a dozen large cupcakes (or a small to medium sized cake). Here’s the nutritional breakdown of the full batch:
Total Fat: 83g
Total Carbs: 56g
Net Carbs: 8g
Total Sugars: 4g
For a Tablespoon of icing (~15g), the nutrition is as follows:
Total Fat: 6g
Total Carbs: 4g
Net Carbs: 1g
Total Sugars: <1g
USEFUL LINKS & ADDITIONAL INFORMATION
If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog such as:
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