Have your cake and eat it too! This low carb Keto Cream Cheese Frosting is made with a no calorie sweetener, but it has a traditional cream cheese flavor.
We have had many of you asking for low carb cake and frosting recipes. Although we think dessert time needs to allow for full calories (we need a treat sometimes, ya know?), we also realize that many of you for health reasons need to follow special diets.
And we want you to know, we’ve heard you. And today is the first recipe: keto cream cheese frosting.
This frosting is full of that cream cheese flavor that you know and love. It tops red velvet cakes, spice cakes, carrot cakes and vanilla cakes. It is a classic, and we think this low carb version will be a great option on your healthy cakes!
The first question when thinking about healthy low carb desserts will be…”How is it sweet if there is no sugar?“. Thankfully we live in a day when there are no calorie options out there. Quite a few of them actually.
For the low carb sweeter, we used Lakanto Monkfruit Sweetener, which is a cup-for-cup alternative to regular powdered sugar. There are other Low Carb Sweetener available (such as Confectioners Swerve) that are extremely suited to make frosting.
This is the key. Make sure the sweetener you use is an exact 1:1 sugar replacement, or else the sweetness will be off balanced. If you only have a granulated sweetener, run it in the food processor to get a powdered texture. Using plain granulated sweetener won’t work for this frosting. It will make it gritty.
There are two important steps to making this recipe: Beat and Scrape. Mixing ingredients well is a must-have step when making homemade frostings. And scraping the bowl is what you have to do to make sure ingredients are well combined.
You’ll want to store this frosting in the refrigerator. So either frost the cake right away, or refrigerate the frosting until you are ready to use it.
Do not substitute regular milk for heavy cream. Milk has natural sugars in it and is not a Keto friendly ingredient. Substitute Almond Milk or full fat Coconut Milk.
This recipe makes about 1 ½ cups of frosting. The amount of frosting was enough to fill and frost a 6 inch 2 layer cake. It will also cover a single layer 8 or 9 inch cake completely.
If you want the frosting to be of a pipeable consistency, just add 1 tablespoon of heavy cream instead. This will make the frosting more stiff.
This frosting can also be frozen for up to 6 months. To use, thaw in the refrigerator overnight, and beat with an electric mixer for couple of minute, till light and fluffy.