Ultimate Guide to Low Carb Keto Cream Cheese Frosting

One big question we often hear is how to make low carb, keto friendly icing. Well lucky for you the ChipMonk Vault is opening once more, and we’re going to share our base cream cheese icing recipe as well as different variations so you can pick from tons of flavors. Strap in and get ready to get FROSTY!

Keto Cream Cheese Icing




Keto Low Carb Frosting Flavors Recipe Chart.png


  1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
  2. OPTIONAL: If you are using a granulated sweetener, throw it into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
  3. Add the sweetener and flavorings to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
  4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
  5. Use a piping bag (something like these) to pipe the frosting onto whatever you’d like (including directly into your mouth!).
  6. Enjoy! Keep any icing in an airtight container in your fridge. If refrigerated, they should be good for about a week. (up to 3 months if kept in the freezer)





The above recipe yields around 218 grams of icing, which is enough to fully frost over a dozen large cupcakes (or a small to medium sized cake). Here’s the nutritional breakdown of the full batch:

  • Calories: 810
  • Total Fat: 83g
  • Total Carbs: 56g
  • Net Carbs: 8g
  • Total Sugars: 4g


For a Tablespoon of icing (~15g), the nutrition is as follows:

  • Calories: 55
  • Total Fat: 6g
  • Total Carbs: 4g
  • Net Carbs: 1g
  • Total Sugars: <1g



If you loved this recipe, check out our other recipes and baking guides on the ChipMonk blog such as:


Let us know what you think! Leave a comment or shoot us an email at info@chipmonkbaking.com


  • Question about the Keto Cream Cheese Icing recipe. I am new to cooking with monkfruit and keto recipes. Will this recipe work with staled butter? I’m curious the reason for the unsalted butter listed in the ingredients.

  • Tried the vanilla version yesterday. Used half allulose and half Lakanto monk fruit sugar. It was delicious!


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