Keto Cream Cheese Frosting recipe Keto Cream Cheese Frosting Yield: ~2 cups Total Time: 10 minutes Ingredients 8 oz cream cheese, softened ½ cup (1 stick) butter, softened ⅔ cup powdered erythritol (e.g. Swerve) ½ teaspoon vanilla extract (no sugar added) Instructions 1. In a medium bowl, cream together the butter and cream cheese with a mixer until fully combined. 2. Add the sweetener and vanilla extract, and beat slowly at first (so powdered sweetener doesn’t fly everywhere). 3. Once the sweetener is incorporated, increase speed and beat on high for about 2 minutes, until fluffy. 4. Use immediately, or store in an airtight container:   • In the refrigerator: up to 1 week   • In the freezer: up to 3 months 5. Before using from cold storage, bring to room temperature (or warm slightly) so it’s spreadable. Notes & Nutrition Serving size: ~2 Tbsp Nutrition (approx per 2 Tbsp):   • Calories: 100   • Fat: 11 g   • Carbohydrates: 1 g   • Protein: 1 g  Tips: Make sure both the cream cheese and butter are fully softened (not cold) for easiest blending. If you want a thicker consistency (for piping), chill slightly and beat again. You can use this frosting on low-carb cakes, muffins, crepes, or even enjoy a spoonful straight up!

Posted by Bob Collins at 2025-09-28 15:14:25 UTC