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    Home » Low Carb Desserts » Low Carb Frosting & Icing » Sugar Free Cream Cheese Frosting

    Sugar Free Cream Cheese Frosting

    October 10, 2022 by Ashley 35 Comments

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    Jump to Recipe
    You won't believe how easy it is to make this sugar free cream cheese frosting. Made entirely sugar free, it's the best frosting for carrot cake, for cupcakes and fore cinnamon rolls. Made without butter and without sugar, you'll love making this healthy and easy frosting!
    This low carb cream cheese frosting recipe is entirely sugar free as it's made with erythritol powdered sugar and stevia. Super easy to make, it's ready in less than 5 minutes. Use it for carrot cakes, for cinnamon rolls, for cupcakes or for cookies. You won't believe how healthy this homemade cream cheese frosting is!
    This ridiculously easy sugar free cream cheese frosting is the best frosting recipe you'll ever make! Made with stevia and erythritol, you'll want to top this frosting over cakes, cupcakes and cookies. It's the best frosting recipe out there and it's the most popular recipe on the site! use it for carrot cake, cinnamon rolls or zucchini cake for a healthy sugar free frosting recipe!
    Can you believe there's no sugar and no butter in this easy cream cheese frosting recipe? This keto cream cheese frosting is made with powdered erythritol and stevia making it taste just like a regular sugar frosting. This low carb frosting can be used on cupcakes, cakes, carrot cake, cinnamon rolls and cookies!
    This easy cream cheese frosting is made with no butter and made with erythritol powdered sugar and stevia. It's light, creamy and super healthy! Top over your favorite desserts like carrot cakes, cupcakes and cinnamon rolls. You won't even know this healthy cream cheese frosting is sugar free!

    This delicious low-carb sugar-free cream cheese frosting is smooth, creamy and can be topped over any kind of dessert.

    sugar free cream cheese frosting in a glass bowl

    A Cream Cheese Frosting without Butter

    When I make cakes, I usually like to use a buttercream icing like the one I used in my low carb chocolate birthday cake.  They have always been one of my favourite kinds of frosting.

    But for cakes like a red velvet cake, gluten free black forest cake, low carb cinnamon rolls, a gingerbread cake ,a low carb carrot cake, and my healthy zucchini cake, I usually like to stick with a cream cheese frosting without butter.

    I preferred using a combination of cream cheese and heavy cream for this sugar free cream cheese frosting because it doesn't make it as "oily" and "fatty" as when you make it with butter.

    You can always taste that buttery oily taste in buttercream icing that just a couple of tablespoons of it and I usually get sick of it.

    Low carb cream cheese frosting being frosted over a sugar free carrot cake.

    A cream cheese frosting without butter for me kind of tastes like ice cream.  Oh, you can totally freeze this recipe and make the most amazing cheesecake ice cream ever.

    I actually froze my low carb pumpkin cupcakes with this cream cheese frosting and ate them as frozen treats!

    So just so you know, the possibilities are endless! You could even eat it with the spoon to make yourself a nice and easy fat bomb.

    If you would like a dairy-free version, check out my dairy free whipped cream recipe!  You can use that frosting on any type of cakes you want.  It's made with coconut cream, erythritol and stevia.

    You can also make a chocolate version of this recipe using my sugar free chocolate frosting recipe! I have hundreds of other PCOS recipes on this website so make sure to have a look around if you like this one.

    A knife has some whipped frosting over it and in the background there's a bowl full of cream cheese frosting with a vanilla bean.

    Best Sweetened with Erythritol and Stevia

    If you're new to low carb eating, you might be wondering how you can make cream cheese frosting without the use of powdered sugar.

    You simply need to use a low carb alternative.  There are many options for sweeteners out there, but my favorite ones have always been erythritol and stevia powder.

    It's important that you use powdered erythritol and not the granulated kind as you will get that grainy texture in your sugar-free cream cheese frosting.

    I usually like to make my own powdered erythritol as it's just so simple.  They usually sell bags of powdered erythritol, but it tends to be more expensive than the granulated kind so I usually make my own.

    You simply need to add any amount of granulated erythritol to a powerful blender, I use my Blendtec, process for about 30 seconds and you have a nice powdery substance that can be used instead of powdered sugar in any recipes.

    You can also sprinkle a little bit of it on top of cakes to give them that nice powdered snow look.

    Keto cream cheese frosting piped over small low carb carrot cake bars.

    I usually like to use a combination of erythritol and stevia in most of my recipes because erythritol in large amounts can cause stomach problems and give that annoying cooling taste in the mouth.

    If I were to use erythritol alone to sweeten this recipe, I would need to use double or triple the amount in order to achieve the same sweetness as stevia so you would have this huge cooling effect in your mouth afterwards.

    Stevia alone wouldn't make the frosting silky like a normal sugar version, so adding the erythritol helps make the perfect consistency and the stevia helps with the sweetness.

    I like to use erythritol and stevia because they don't raise blood sugar, are 0 on the glycemic index and have zero carbs.

    You can totally use any other kind of sweetener that you want, just make sure to count the added carbs.

    You could substitute the erythritol for xylitol, just make sure you don't have any dogs at home as it can be deadly for them.

    You can also substitute the stevia powder for monk fruit powder in the same quantity to achieve the same sweetness.

    Healthy cream cheese frosting topped over an entire carrot cake.

    Tricks to a fluffy cream cheese frosting

    There are times where if you overbeat your cream cheese, you might make it too liquid or if you use room temperature cream cheese or even warm cream cheese, then it'll be too soft and it'll melt on you.

    If you add warm heavy whipping cream, then it just won't whip or get frosty. Here are a few of my tricks to a fluffy cream cheese frosting.

    Follow these steps and you're guaranteed to always have amazing sugar-free cream cheese frosting!

    1. Always use cold ingredients. Make sure your cream cheese and heavy cream are coming straight out of the fridge and have not been sitting at room temperature.
    2. Chill your bowl and beaters.  This will help stiffen the frosting by not warming it up when you beat the cream.
    3. If you make a lemon-flavoured frosting, make sure to add the liquid at the end and in a small quantity.  Adding too much lemon juice will result in a runny frosting.  It's best to use lemon zest.  Same thing for vanilla.  Add it at the end when the heavy cream has whipped.  It'd be even better to use vanilla bean as you won't have to increase the liquid ratio.
    4. Do not over beat your cream cheese.  Just about 20 to 30 seconds should be enough to soften it.
    5. Add your heavy cream in small batches.  The more you add, the more it'll splatter around.
    6. If you want an even thicker sugar-free cream cheese frosting, you have three options.
        1. Either add more powdered erythritol, a little at a time and continue to beat until desired consistency.  Make sure to test as it might get too sweet or create that cooling effect.
        2. Or, pop it back in the fridge for it to cool down.  It'll harden the longer it stays in the fridge.
        3. As a last resort, you could always add a teaspoon or two of arrowroot flour or tapioca starch.  One teaspoon doesn't have that many carbs in the grand scheme of things and shouldn't affect your daily carb intake by that much.

      Steps showing how to make homemade cream cheese frosting.

    Sugar Free Cream Cheese Frosting - My PCOS Kitchen - cream cheese frosting without butter filled with vanilla beans.
    Print Pin Leave a Comment
    5 from 7 votes

    Sugar Free Cream Cheese Frosting

    A delicious creamy low carb frosting to be used on any kind of cake.
    Course Dessert
    Cuisine American, Canadian
    Keyword cream cheese frosting, low carb frosting, sugar free frosting
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 24 portions (1 portion = 2 tbsp)
    NET Carbs 0.65g
    calories 84kcal
    Protein 1.41g
    Fat 8.61g
    Cook Ashley

    Equipment Needed

    • hand mixer

    Ingredients

    • 16 oz (450 g) cream cheese (2 blocks of Philly)
    • ¾ cup (180 ml) heavy cream
    • 6 tbsp (90 g) powdered erythritol
    • ¼ tsp (¼ tsp) stevia powder (or monk fruit powder)
    • 1 (1 ) vanilla bean (or vanilla essence)

    Instructions

    • Make an incision in your vanilla bean.  Run the back of a knife or spoon along the bean to scoop out all the seeds.  Keep for later.
    • Add the cream cheese to a bowl and whip with your beaters until softened.  This should take 20-30 seconds.
    • Add the erythritol to combine.
    • Pour in the heavy cream in 4-5 batches.  This is so that the cream doesn't splatter everywhere.
    • Beat for a few minutes, until the frosting starts to thicken up.
    • Once it's thickened up, add the stevia and vanilla to the frosting and mix to combine.  
    • Your frosting is now ready to serve.  You can put it in a piping bag to pipe on cakes, spread it with a knife or put it in a Tupperware and keep ion the fridge for later use.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Sugar Free Cream Cheese Frosting
    Amount Per Serving (2 tbsp)
    Calories 84 Calories from Fat 77
    % Daily Value*
    Fat 8.61g13%
    Saturated Fat 5.4g34%
    Polyunsaturated Fat 0.31g
    Monounsaturated Fat 2.44g
    Cholesterol 29mg10%
    Sodium 52mg2%
    Potassium 26mg1%
    Carbohydrates 0.65g0%
    Sugar 0.04g0%
    Protein 1.41g3%
    NET CARBS 0.65g1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Nina in CLEV

      May 19, 2021 at 10:24 pm

      5 stars
      I just made this for a diabetic friend for who I made a 'heart healthy' carrot cake (sorry I didn't see yours until it was done already) and it is a lovely taste and texture..I also found the expense of pure erythritol a bit over my budget so I swapped "erythritol-laden" MONK FRUIT and it came out fine w/o that weird cooling mouth-feel the erythri. sometimes takes on.. Unfortunately, because I don't do a ton of baking myself I don't own an electric beater so used a larger. heavy whisk...so I think maybe I might've overdone the beating (as you PLAINLY warned us NOT to do!)...The fact also that it's a real hot day here in the american Midwest and my apartment is up a few lfloors so even though I kept all ingredients refrigerated until the last minute, my/ your delicious frosting wasn't the right consistency to spread..sadly. Instead of moping, I'll just go on and scrape this into a jar instead of frosting cake before and chill it in refrigerator, then bring over the cake with "optional" sugar-free DELISH frosting , ON THE SIDE! I grated some fresh orange rind (just a little as you suggested, and dead last) into this and that was literally the "icing on the cake"!! So good, thanks for this one, I'm gonna have to make more homemade, low sugar frosting since I myself am borderline diabetic but LOOOVE frosting that's not so sweet..

      Reply
      • Mira

        May 20, 2021 at 1:30 am

        Oh making frosting in hot weather is definitely a challenge, but without a beater even harder as the cream and cheese sits too long in the heat and melts away resulting in a liquid mess. If you can for the future I'd invest in a hand mixer, there's some really cheap ones out there and they do the job!

        Reply
    2. Laura

      October 13, 2019 at 7:31 pm

      Hi! I´a diabetic person and I was looking for a no sugar no butter cream cheese frosting and I'm trying yours tomorrow! I was wondering if erythritol may be substituted for sucralose because 1 kilo of powdered erythritol is over a hundred dollars here in Argentina and I could only find it online and I don't know if the supplier is trustful as to the quality of the product. On a different matter, can the no butter recipe be frozen as the buttery one? Thank you!!

      Reply
      • Mira

        October 14, 2019 at 3:35 am

        Hello Laura, sucralose can be substituted for erythritol. Have you checked iherb? I buy all my products from there and they ship anywhere in the world. 1kg of erythritol is 922$ARS = 20$USD on iherb. https://ar.iherb.com/pr/Now-Foods-Real-Food-Organic-Erythritol-1-lb-454-g/64815

        Reply
    3. Beverly

      July 17, 2019 at 11:06 pm

      We do you get powered erythritol? I’ve never heard of it!

      Reply
      • Mira

        July 22, 2019 at 1:37 pm

        There are many brands on Amazon including Sukrin, So Nourished, Swerve, etc. If you don’t have any, simply add erythritol to a powerful blender and blitz it for 30 seconds. You’ll then have powdered “sugar”.

        Reply
    4. mic

      January 28, 2019 at 1:22 pm

      How much boiling water do you use.

      Reply
      • Mira

        January 28, 2019 at 2:10 pm

        Hi Mic, what do you mean? There is no boiling water in this recipe.

        Reply
    5. Pammi

      November 21, 2018 at 7:14 am

      5 stars
      Can i use liquid stevia concentrate?

      Reply
      • Mira

        November 21, 2018 at 1:56 pm

        I'm sure you can. Just taste test with your finger before!

        Reply
    6. Beth garcia

      November 13, 2018 at 2:46 am

      I don’t like the after taste of Stevia, what other artificial sweeteners could I use?

      Reply
      • Mira

        November 13, 2018 at 2:53 am

        Stevia isn't artificial, but I'm not really familiar with artificial sweeteners so I can't give you advice for that. I just use natural ones. You can use monk fruit extract powder (natural sweetener) in equal amounts.

        Reply
    7. harold

      June 17, 2018 at 12:46 pm

      if you write the receipt in american people might be able to read it im from michigan i dont do metric sorry.

      Reply
      • Mira

        June 18, 2018 at 12:16 am

        There's a US Imperial button right under the ingredients. If you click on it, it'll convert it.

        Reply
        • Judy

          July 27, 2019 at 5:09 pm

          I don't have a button to convert, why not just put both in the recipe?

          Reply
          • Mira

            July 28, 2019 at 12:35 am

            It says METRIC - US CUPS in big letters for you to convert. Just on top of the ingredients.

            Reply
    8. Mimi

      April 26, 2018 at 5:45 am

      5 stars
      Sry! I tried to give 5 stars but it posted b4 I could correct.

      Reply
    9. Gramma11

      April 03, 2018 at 3:56 am

      Can you give the equivalence of g = cup? Thanks, would love to try this.

      Reply
      • Mira

        April 03, 2018 at 8:06 am

        Hi Gramma11, it's like two bricks of philly cream cheese. According to google, 200g is 1 cup so about 2 cups of cream cheese. For the erythritol it's about 10 tbsp. I'm not too sure, I don't use cups in baking and sweets.

        Reply
        • Donna

          June 23, 2018 at 8:56 pm

          5 stars
          Could always purchase a food scale. Great for other recipies and it converts.

          Reply
    10. Carla

      April 02, 2018 at 4:08 pm

      Where do you get erythritol?

      Reply
      • Mira

        April 02, 2018 at 9:52 pm

        I put a link in the ingredients list, but I usually get it on amazon or iherb.

        Reply
      • Shannon Morris

        April 18, 2018 at 11:30 pm

        You can probably find it under the name brand "Swerve" in a Whole Foods or Fresh Market. For bulk I always order online on Amazon or elsewhere.
        In a pinch (if you don't have a Whole Foods), you can buy Truvia packets or Splenda Naturals. Both are a combination of erythritol and stevia

        Reply
      • Jan

        October 21, 2018 at 9:44 pm

        I think you can get it ar Whole Foods and some health stores.

        Reply
    11. judy

      March 26, 2018 at 4:53 pm

      how much vanilla extract did you use ?

      Reply
      • Mira

        March 26, 2018 at 10:57 pm

        Hi Judy, a tsp should be enough.

        Reply
    12. Melissa

      March 25, 2018 at 5:31 am

      What kind of cream cheese do you use? The lowest I have ever found in carbs is the 1/3 reduce fat Philadelphia cream cheese, which is 1 carb per Tbs. On your nutritional chart I see it is a 2 Tbs serving but only only .65 grams of carbs.

      Reply
      • Mira

        March 25, 2018 at 8:50 am

        Philadephia cream cheese is 1g of carb per 2tbsp. http://www.kraftrecipes.com/products/philadelphia-original-cream-che-1774.aspx
        But this recipe includes whipped cream which makes the serving bigger which is why the carbs are lower than 1g, it doesn't contain exactly 2 tbsp of cream cheese, more like 1 plus the whipping cream.

        Reply
    13. Brad

      March 05, 2018 at 6:36 am

      5 stars
      Just made this and topped it over some cupcakes I made yesterday. SO DAMN GOOD!

      Reply
    14. Helene Nicole Richard

      March 04, 2018 at 11:03 pm

      5 stars
      Wonderful!

      Reply
    15. Lydia

      March 03, 2018 at 8:55 pm

      Can I use vanilla powder instead of a bean?

      Reply
      • Mira

        March 04, 2018 at 12:30 am

        I'm not sure what vanilla powder is, but you can use vanilla essence no problem.

        Reply
    16. Sarah Denham

      February 26, 2018 at 12:39 pm

      Looks delicious. Thanks for sharing!

      Reply
    17. Lena Fallica

      February 25, 2018 at 3:17 pm

      5 stars
      I can substitute vanilla extract for the vanilla bean? Vanilla beans are too expensive for just a few in the bottle.

      Reply
      • Mira

        February 26, 2018 at 7:47 am

        Yes, of course! I'll add a note in the recipe!

        Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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