keto and low carb, recipes, sugar free

Best Keto Cream Cheese Frosting

This is the Best Keto Cream Cheese Frosting recipe that you can use for cakes, cupcakes, and more. You only need 5 ingredients and voila! No powdered sweetener? No problem. I’ll walk you through the steps on how to make homemade powdered sweeteners.

Cakes, cupcakes and other dessert recipes are more delicious with this Cream Cheese Frosting that is low carb and keto-friendly. If you are not a fan of too-sweet desserts, you will appreciate this. Unlike American Buttercream Frosting, this recipe does not consist of 4 cups of powdered sugar, and what’s more, is that I used sweeteners instead of sugar.

You may also like my other Keto recipes: Best Keto Cake Donuts, Best Chocolate Cupcakes and Best Chocolate Cake.

What is Keto Frosting?

If you are in a Keto or Low Carb lifestyle, I’m pretty sure that this frosting is already your favorite. No doubt about it. It’s so versatile, you can put it in most of the desserts you like.

No Powdered Sweetener? No Problem.

If you have no powdered sweetener on hand, don’t worry as I walk you through the basic steps on how to make your own. All you need is a regular sweetener, I used Natvia Sweetener and a blender. Add 1 cup of sweetener into a blender and blitz it until you reached the desired consistency. Voila, that’s that! It’s so easy!

How to Make Cream Cheese Frosting that is Low Carb and Keto-Friendly?

In a medium bowl, beat the cream cheese and butter using a hand mixer. Beat in the powdered sweetener and vanilla until well combined. Add heavy cream and beat again until it is nice and creamy. You can add more cream until you are happy with the consistency.

Keto Cream Cheese Frosting

Kate
With just 5 ingredients – you can make a Keto Cream Cheese Frosting to use for cakes, cupcakes and more.
5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 81 kcal

Equipment

  • Hand Mixer

Ingredients
  

  • 4 oz cream cheese
  • 2 tbsp butter softened, cut into cubes
  • ½ cup powdered sweetener I used Natvia
  • 1 tsp vanilla
  • 1 tbsp heavy cream or more if needed

Instructions
 

  • Using a hand mixer, beat the cream cheese and butter together in a medium bowl.
  • Beat in the powdered sweetener and vanilla until well incorporated.
  • Add cream and beat again until nice and creamy. Add more until desired consistency is reached.

Notes

  • If you don’t have powdered sweetener, just mix the desired amount of sweetener into a food processor or spice grinder and blitz until the consistency is reached. 
  • Make sure that the cream cheese is at room temperature.
  • Use softened butter and cut into cubes before mixing.
  • Add more cream into the mixture until you are happy with the consistency of the frosting.
  • Add 1/4 cup of cocoa powder to make it chocolate cream cheese frosting.
Keyword cream cheese frosting, keto and lowcarb, keto essentials

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If you tried and loved this Best Keto Carrot Cake Loaf recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Frosting Recipes

Best Keto Chocolate Buttercream and Cream Cheese Frosting

Keto Chocolate Buttercream Frosting

keto and low carb, recipes, sugar free

Best Keto Chocolate Buttercream and Cream Cheese Frosting

This is the Best Keto Chocolate Buttercream and Cream Cheese Frosting. It is ultra silky, smooth and absolutely delicious. This frosting is not too sweet. It is made with a combination of buttercream and cream cheese and with a little bit of sweetener. It will definitely make any cakes and cupcakes totally beautiful and delectable.

I was a buttercream person. I remember how I eat the cake first and save the frosting to savor later. Actually, NO, not just buttercream, I loved any kinds of frosting, may it be whipped cream, Swiss meringue, etc. I loved them so much – full disclosure.

But when I started a Keto lifestyle, I gradually changed my relationship with sugar. I have totally removed all the sugar from my life, and started using sweeteners instead.

So if you are like me who are taking down sugars from your system or just wanting a not-too sweet dessert, just sit back tight and I’ll share with you how I made this delicious frosting.

You may also like my other cupcake recipes: Banana Cupcakes with Chocolate Frosting, Double Chocolate Cupcakes, and Chocolate Squiggles Cupcakes.

Important Ingredients in this Recipe

The Butter

In a Keto lifestyle, butter is life. You are basically eating raw butter in this kind of lifestyle, and so choosing organic and grass fed is a must. Why a must you ask? Because aside from its better taste than the regular butter, organic and grass fed butter has more nutritional value. It has loads of Vitamin-K2, anti-inflammatory fatty acid that decalcifies your arteries.

The Cream Cheese

If I were to choose from Organic and artisanal cream cheese or regular variety such as Philadelphia, I would choose the former. It doesn’t really have much difference when it comes to taste, but I guess it’s better to have a comparison when it comes to baking. It’s up for you to take a pick.

The Sweetener

When it comes to sweetener, I prefer using Natvia as it is 100% Natural Sweetener. It is organic that is sweet just like sugar, never bitter. It has 96% fewer calories than regular sugar, ZERO glycemic Index, no carbs, tooth friendly and fructose free. There is nothing artificial in this sweetener. It is crafted for coffee, and great for baking. That’s why I absolutely love to use it.

But you can use whatever sweetener you like. But in this recipe, the sweetener should be powdered. If you can’t buy a bag of powdered sweetener, you can always whizz it up in a blender. Just make sure that it is completely dry before processing it. Wait, but don’t open it yet! Let the powder dust settle in back down before you open the lid.

How to Make the Best Keto Chocolate Buttercream and Cream Cheese Frosting?

In a large bowl, beat the butter and cream cheese together with an electric mixer until well combined about 2 minutes. Add the salt and sweeter and continue to mix until pale and fluffy. Add vanilla extract and mix until well incorporated.

At this stage, you have made a Keto Vanilla Buttercream Frosting. But if you want Keto Chocolate Buttercream Frosting, sift the cocoa powder and beat until fully incorporated. This recipe is enough for roughly 12 cupcakes.

Best Keto Chocolate Buttercream and Cream Cheese Frosting

Kate
By far the Best Keto Chocolate Buttercream and Cream Cheese Frosting I have in my kitchen. It is the silkiest buttercream frosting and very easy to work with. Feel free to use this recipe for any cakes and cupcakes you have at home.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 202 kcal

Equipment

  • electric mixer

Ingredients
  

  • 140 grams unsalted grass-fed butter room temperature
  • 140 grams cream cheese room temperature
  • pinch kosher salt
  • ¼-½ cup Natvia sweetener, or erythritol or other sweeteners of your choice powdered
  • 2 tsp vanilla extract
  • 2-3 tbsp cocoa powder

Instructions
 

  • In a large bowl, add the butter and cream cheese. Use an electric mixer and beat until evenly combined, about 2 minutes.
  • Add the salt. Then gradually add the sweetener, one tablespoon at a time. Continue to beat the mixture until pale and fluffy, about 8-10 minutes. Scrap the sides and bottom of the bowl as needed. Also, feel free to adjust sweetness depending on your preference.
  • Add vanilla extract and beat until all the ingredients are fully incorporated.
  • At this stage, you have created Keto Vanilla Buttercream Frosting. But if you are making a chocolate version, you can sift the cocoa powder, one tablespoon at a time into the bowl. Beat until fully combined. This recipe is enough to frost roughly 12 cupcakes.

Notes

  • You can pretty much use whatever sweetener you like. I just prefer Natvia sweeteners in my baking. Just make sure that the sweetener is powdered. It is easy to do it yourself, just whizz it up or process it in a blender and your regular sweetener will turn into powdered. Easy! But wait, don’t open the lid yet! Wait for a few moments for the powder dust to settle back down. 
  • Or you can always grab a bag of powdered sweetener. No-fuss!
  • Make sure that the butter and cream cheese are at room temperature before mixing. 
Keyword buttercream, frosting, keto and lowcarb

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Air Fryer Pandesal recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Frosting Recipes:

Keto Chocolate Buttercream Frosting

keto and low carb

Keto Chocolate Buttercream Frosting

Are you looking for a buttercream frosting recipe that is sugar-free and low in carbs? You are in the right place. This recipe is Keto Chocolate Buttercream Frosting that is creamy and smooth, that is not too sweet.

This Keto Chocolate Buttercream Frosting is perfect to use as a finishing touch on all your keto cakes and cupcakes. I used this frosting on my Keto Chocolate Cake. I prefer to use powdered erythritol sweetener in this recipe. This buttercream is richer and more flavourful if using dutch cocoa powder. This Keto frosting can be stored in the refrigerator for up to five days or in the freezer for 2 weeks.

How to Make Keto Chocolate Buttercream Frosting?

This is really easy and simple to make. Basically, you add the butter, confectioner’s sweetener and cocoa powder. Initially, mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy. At this time, add the heavy cream, vanilla, and salt. Mix for another 2-3 minutes. If the frosting is to thin, just add more powdered sugar, and add heavy cream if it’s too thick.

You may also like my other Keto Recipes:

Keto Brazo de Mercedes

Homemade Keto Condensed Milk

Keto Pancakes


Keto Chocolate Buttercream Frosting Recipe

INGREDIENTS:

1/2 cup unsalted butter, room temperature

1/2 cup powdered sweetener, like Swerve confectioner’s

3 tablespoons cocoa powder

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

pinch of salt

INSTRUCTIONS:

  1. In a large bowl add the room temperature butter and Swerve confectioner’s sweetener and cocoa powder together.
  2. Mix on low speed for a minute just to combine, and then increase the speed to medium and mix for 5 minutes until light and fluffy.
  3. Add the heavy cream, vanilla and salt. Mix for another 2-3 minutes.
  4. Adjust the consistency on your liking. Add more heavy cream to thin the frosting, or more powdered sugar to thicken.

Serve and enjoy this Keto Chocolate Buttercream Frosting with family and friends!

NOTES:

  • When making frosting, always use room temperature ingredients. It is important to the success of this recipe.
  • If using salted butter, you can omit the salt from the recipe.
  • Mix the frosting for approximately 10 minutes in total for a fluffy and smooth texture.
  • You can use hand mixer or stand mixer for this.
  • Adjust the consistency of the frosting by adding more heavy cream to thin it, or more powdered sweetener to thicken it.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Buttercream Frosting recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cupcakes

Baking with Klarion: Best Banana Cupcakes with Honey-Cinnamon Frosting

This is Baking with Klarion episode 1:

In our home, no bananas has never gone to waste. If the bananas have been in the kitchen counter for a long time and started to have black spots on them, we bake them, not throw them. I’m aware that nutritionists say that bananas with spots are the healthiest one but my kids don’t like them. They look disgusted, taste bad and have this mushy texture. It’s not appealing to kids at all.

So today, my kids and I baked banana cupcakes made of… rotten bananas. Oh, it’s not really rotten. It looks like they just started to darken up. It’s in the sweetest stage – best for baking.

My kids are always excited about baking – I guess they got it from me. My son loves to mix the batter and lick it from the spatula (when I look away), while my daughter loves to bake and decorate. I guess all I did was to supervise them and wash the equipments they used in baking.

I hope you guys try our recipe. We liked them so much, it’s gone in a minute.

Please give us a feedback on how it turned out to you, in case you tried them.

INGREDIENTS:

1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
115 grams (1/2 cup) butter, melted
2 large eggs
1/2 tsp vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

INGREDIENTS:

1 1/4 cup icing sugar
1/2 cup (115 grams) butter, room temperature
1 Tbsp honey
1/8 tsp ground cinnamon
Nerds, Pretzel sticks and Choco Chip for decoration

INSTRUCTIONS:

1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

2. Place it in an icing bag with your desired nozzle and pipe it onto cooled cupcakes.

3. Serve and enjoy with family and friends

Source:
Martha Stewart