Low Carb Cream Cheese Frosting, Keto Friendly

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Every good pumpkin or red velvet cake deserves a delicious cream cheese frosting. This low-carb cream cheese frosting made with swerve tastes just like my regular cream cheese frosting without the worry of sugar and carbs.

Knowing how to make a good low carb cream cheese frosting opens a lot of doors for sugar free, grain fee baking.

Keto Cream Cheese Frosting

It took me a couple of tries to get that exact flavor I was looking for.

How do I Make Low Carb Cream Cheese Frosting?

I use Swerve Confectioner’s Sugar. I wrote about Swerve, a powdered erythritol here. It’s safe, tastes great and does not spike blood sugar. It pass through the body as zero carb, zero calorie.

I use full-fat cream cheese, unsalted butter, vanilla and a little bit of heavy cream. It’s pretty simple and the important thing is to get that “balance” of cream cheese to butter.

You must make sure your butter and cream cheese are at room temperature.

How to Bring Cream Cheese to Room Temperature Easily

Cream cheese is tricky and likes to stay cold. Simply cut it into small pieces and allow it to sit out. You can microwave it, but that’s even trickier. It tends to explode and melt. I don’t recommend that, unless you do so 10 seconds, then 5 seconds.

Sift Confectioner’s Swerve Sweetener 

You must also sift your confectioner’s Swerve and add it a little at a time. Add heavy cream. That’s it. Very easy.

Can I freeze low-carb cream cheese frosting?

This frosting freezes well. You can make low-carb  cream cheese frosting ahead and refrigerate for a few days or freeze.

I make just enough to give a nice dollop to 12 cupcakes or to frost a one-layer cake. I’m not one who likes mounds and mound of frosting. If you are,  you can make more. Double this recipe for a double layer cake.

Add Cinnamon and Make Keto Cinnamon Cream Cheese Frosting for this Pumpkin Cake

Add Lemon Zest and Make Keto Lemon Cream Cheese Frosting for this Keto Lemon Naked Cake 

This frosting is wonderful on Keto Friendly Red Velvet

Low Carb Cream Cheese Frosting from Spinach Tiger #lowcarbcreamcheesefrosting

If you love low carb cream cheese frosting, you’ll also love these keto friendly recipes.

Keto Crustless Cheesecake Jars

Low Carb Chocolate Frosting.

Low Carb Chocolate Frosting, Keto Friendly from Spinach Tiger

Keto Recipes

Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.

If you love this recipe, please give it five stars. It means a lot. xoxo

low carb cream cheese frostig
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5 from 3 votes

Keto Cream Cheese Frosting

Low Carb Cream Cheese Frosting, Keto Friendly, Sugar Free
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 135kcal
Author: Angela Roberts


  • 8 ounces cream cheese room temperature
  • 8 tablespoons unsalted tablespoons butter room temperature
  • 1 teaspoon vanilla extract or vanilla paste
  • dash salt
  • 1 cup Swerve Confectioner's Sugar
  • 2 tablespoons heavy cream if needed


  • You may need to briefly microwave the cream cheese to warm it up, as it doesn't lose its chill easily.Beat butter for five minutes until very fluffy.
  • Add cream cheese a little at time. Mix cream cheese and butter until well incorporated.
  • Add Vanilla.
  • Add Confectioner's sugar 1/2 cup at a time. Mix well.
  • If the frosting is too stiff, add heavy cream one tablespoon at a time, as needed.


Serving: 1g | Calories: 135kcal | Carbohydrates: 1g | Fat: 14g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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  1. Hi Angela, in your Keto Cream Cheese Frosting recipe above, you have (in step 4):

    Add heavy cream. Mix well.

    There is no mention of heavy cream in the ingredients list. What am I missing?

  2. Hi Angela, in your Keto Cream Cheese Frosting recipe above, you have “1 teaspoon vanilla extract or vanilla paste” listed twice. Is the 2nd teaspoon needed in the recipe or a typo?

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