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Keto Cream Cheese Frosting Recipe-Tips & Tricks

I've made this frosting for quite some time and have had failures and successes throughout the last few years. I have learned a lot of do's and don'ts for this recipe, so I figured it was about time to share all that I have learned. There are only a few key tips and tricks in order to have the perfect keto cream cheese frosting. Also including a few alternatives you can use to sweeten the frosting if you are sensitive to the erythritol cooling effect.

First tip is to have the cream cheese and butter very soft. Even if you think it is at room temperature, it probably isn't soft enough. Maybe if it is summer time and very warm in the house. But either way you want the cream cheese mushy to the touch. The butter should be extremely soft as well. This will ensure you don't have a broken cream cheese frosting. If the cream cheese isn't mushy, you can place in the microwave on 50% power for 20-30 seconds. What I usually do is have it out while I am making the cake and have it on my warm stove top, rotating it once in awhile, while the cakes are baking. Due to it needing to be room temperature, I suggest making it and using it the day of frosting your cake. If you want to use left over out of the fridge, definitely let it sit out until it is soft and rewhip it.

Second tip is using a paddle attachment instead of a whisk. This will help to not over whip the frosting, which could cause the frosting to break. The frosting breaking is the fat and liquid separating from each other and causing a curdled look to the frosting. It's not like buttercream frosting, that you want to whip until it is pale in color and fluffy. You just want to beat it until it's a spreadable frosting consistency.

The last tip for making a plain cream cheese frosting is picking the right cream cheese. You can't use the tub cream cheese because it is whipped to create an airy, spreadable cream cheese. You also should not use the 1/3 less fat cream cheese. I made that mistake when the store was out of the regular cream cheese, I bought the 1/3 less fat to make my peanut butter mousse to fill my wedding cake. BIG mistake, the filling was too soft and the cake layers were smushing the filling out of the cake because the mousse never set solid in my cake. I always use Philadelphia cream cheese because there are carbs in cream cheese and Philadelphia is the least because other brand have more fillers in them than the Philadelphia brand.

If the frosting does break there are a few things you can do to try to fix it. If the ingredients were too cold or beat too much, you can take a spoonful and melt it into the microwave until liquid and slowly add it back into the frosting on low speed. If you are trying to whip it out of the fridge and it just looks chunky and won't smooth out you can try to add more room temperature ingredients to get it up to the right temperature and whip smooth.

The recipe is made using powdered erythritol. I prefer a monkfruit/erythritol blend but any powdered erythritol blend will work. You can also use bocha sweet, it is just more expensive than the erythritol. But I like cream cheese frosting because you can modify it if you are sensitive to the cooling effect of erythritol or want to use it for a child and don't want to use a lot of erythritol. For my sons first birthday smash cake, I used a tiny bit of powdered monkfruit/erythritol and sweetened it the rest of the way with a powdered beet root, pomegranate powder that had stevia in it and some pure powdered stevia. You can use other flavored powders to make it the flavor you want, like collagen or MCT Oil powder. They are usually sweetened with stevia, at least the Perfect Keto powders are. You can use those in place of some of the sweetener in the frosting recipe. You can also sweeten the frosting with a little pure stevia or monkfruit powder or liquid stevia. You can also add any extract you would like along with different colors or fresh zests to the frosting recipe etc.

This recipe is enough to frost a flat cake like the bunny cake I made for this video, a 9x13 cake or 24 cupcakes. If you do a four layered cake you will need another half batch of frosting. You can freeze cake with cream cheese frosting on it and defrost overnight in the fridge and it will be just as delicious.

Cake Recipes on my Channel to use the frosting on:

Keto Vanilla Cake-

Keto Chocolate Cake-

Keto Red Velvet Cake-

Keto Dairy Free Carrot Cake-

Keto Pumpkin Roll-

Keto Banana Cake (Hummingbird)-

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Wilton 1 M open star tip (makes roses on cupcake) - 

Wilton Disposable Piping bags 50CT. - 

Wilton Disposable Piping bags 12 CT. - 

Wilton 8 inch Cake Pans - 

Wilton decorating tip set - 

Mixing bowls- 

Silicon spatulas- 

Silicon whisks- 

Mini Offset Spatula - 

Kitchen Aide 5 qt. Mixer - 

Hand Mixer I love -

Lakanto powdered monkfruit- 

Anthony's powdered monkfruit - 

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

Liquid Stevia - 

Pure Organic Stevia Powder -

Monkfruit Extract Powder -

(As an Amazon Associate I earn from qualifying purchases)

Keto Cream Cheese Frosting Recipe

1-8 oz. block of cream cheese (softened)

3/4 Lb. Salted Butter (3 sticks, 24 Tbs. 12 oz.)

240 g/2 Cups Powdered Sweetener of choice

2 tsp. Vanilla Extract-to taste

Stevia- optional/to taste


  1. Beat cream cheese until nice and smooth, add in the softened butter and beat well until fully combined, scraping down several times

  2. Weight/measure and sift powdered sweetener and add slowly until it's all in the mixture, scrap down then beat on high until light and fluffy, just a few minutes, do not over beat

  3. Pipe onto the cooled cake or cupcakes and enjoy

Macros for 1/12 of the batch:

270 Calories

30g Fat

21g Total Carbs

0g Fiber

20g Sugar Alcohol

1 g Net Carbs

2g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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Keto Upgrade e-mail -

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