Keto Cream Cheese Frosting is just so versatile! You can use this recipe for anything from cupcakes to carrot cake to pumpkin bars! Limitless possibilities!
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Keto Cream Cheese Frosting
I made some keto cinnamon muffins from a pin I found on Pinterest (go figure, right?) and I really wanted a unique frosting to go with it so I ventured off to create my own!
There are many recipes out there - some gritty, some with a bad aftertaste, etc.. I wanted to create the Perfect Keto Cream Cheese Frosting and, well, I succeeded!
Back in the day when I did not participate in the keto lifestyle, I had mastered an old chocolate chip recipe from my mom (check out the keto version: Keto Chocolate Chip Cookies).
One of the things I had changed in her recipe was to take the vanilla that it called for and use 2/3 vanilla and 1/3 almond extract.
Oh, man, it was so good. I made some other modifications as well but these cookies were famous in my community.
I took that same premise and mixed vanilla and almond extract in this recipe. Also, I used powdered erythritol instead of regular erythritol. AND I added a few drops of liquid stevia which always seems to temper the potential aftertaste of erythritol.
Oh, and if you don't know how to make powdered erythritol - just buy regular erythritol and stick it in a high-speed blender for 30 seconds!
Watch a quick demo video below!
I also used this recipe for my AMAZING Keto Red Velvet Cake!
Keto Cream Cheese frosting like NONE other!
- 8 ounces cream cheese
- 4 tablespoons, softened grass-fed butter
- 1/2 cup powdered erythritol (you can make your own using a high speed blender)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 drops liquid stevia
- Mix all ingredients together and blend well!
- Use on top of muffins, cupcakes, or just about anything!