Looking for the perfect cream cheese frosting for your keto pumpkin or carrot desserts? This one is dialled in and ready to go. Use it on cakes, muffins, cup cakes, or just eat it out of the bowl (I won't judge!).
Keto Cream Cheese Frosting Recipe
Ingredients:
- 8 ounces cream cheese, softened (*Use vegan cream cheese for vegan.)
- 1/2 cup unsalted butter, softened (*Use vegan butter for vegan)
- 1/3 cup granulated erythritol, powdered in a spice/coffee grinder
- 5 drops vanilla flavoured stevia drops to taste
- 1/2 teaspoon vanilla extract
Directions.
In a medium mixing bowl, cream the butter and cream cheese together with a mixer until fully combined.
Stir in the the sweeteners and vanilla extract until moistened then and beat on low speed until fully incorporated.
Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
What desserts will you be using this cream cheese frosting recipe on? Please share in the comments as it may inspire me to try it on new things. :)
