Guilt-Free Sugar-Free Cream Cheese Frosting: A Dreamy Delight!

What if I told you that you can have a creamy, rich frosting that’s not loaded with sugar? Yeah, I know it sounds too good to be true, but buckle up, because we’re about to whip up a sugar-free cream cheese frosting so dreamy, you’ll be licking the spoon. Whether you're keto, low-carb, or just avoiding sugar, this frosting is chef’s kiss perfect for topping cakes, cupcakes, or even sneaking a spoonful straight from the bowl. Don’t worry, I won’t judge.

Key Takeaways:

• No butter means less greasy, more creamy goodness.
• Sweetened with erythritol and stevia for a keto-friendly, low-carb treat.
• Super versatile: Works great on cakes, cupcakes, or even as a frozen cheesecake-style treat!
• Ready in just 5 minutes and easy enough for beginners!

Photo bySam Miller

Ingredients You’ll Need:

• 16 oz cream cheese (2 blocks, full-fat please—don’t be shy)
• ¾ cup heavy cream (cold from the fridge)
• 6 tbsp powdered erythritol (because who wants gritty frosting?)
• ¼ tsp stevia powder (or monk fruit powder if you’re feeling fancy)
• 1 vanilla bean (or 1 tsp vanilla extract for those of us who can’t be bothered with beans)

Optional:

• A pinch of salt if you like that salty-sweet combo (highly recommended).

Directions:

Step 1: Make Your Vanilla Bean Feel Special

If you’re going the vanilla bean route (fancy!), slice that sucker open lengthwise, and scrape out the seeds with the back of your knife. Vanilla beans = tiny flavor bombs. Keep the seeds handy, we’ll need them later.

Step 2: Soften the Cream Cheese (But Not Too Much!)

Toss your cream cheese into a bowl and beat it for about 20–30 seconds with a hand mixer. Don’t get too carried away—you want it softened, not soup. Over-beating it will turn your frosting into a sad, runny mess.

Step 3: Sweet, Sweet Erythritol

Slowly add your powdered erythritol to the bowl and keep mixing. The keyword here is slowly, because no one wants a face full of powdered sweetener. Mix until it’s all smooth and blended.

Step 4: Whip That Heavy Cream

Now, pour in your heavy cream in small batches. Think slow and steady wins the race. Pour too fast and you’re looking at a splattery kitchen disaster. Keep beating until the frosting starts to thicken up—things are about to get creamy!

Step 5: The Grand Finale—Stevia and Vanilla!

Once that frosting is looking all thick and luxurious, it’s time for the stevia and vanilla (whether you went for the bean or the extract). Give it a quick mix, just enough to incorporate everything.

Boom! You’ve got yourself some glorious sugar-free cream cheese frosting. Time to grab a spoon and dive in—or, you know, use it on a cake or whatever.

Side Dish Ideas: (Because Why Should Cake Have All the Fun?)

• Low-Carb Red Velvet Cake: Red velvet + cream cheese frosting = match made in heaven.
• Keto Cinnamon Rolls: Drizzle this frosting on top while they’re still warm. You won’t regret it.
• Frozen Pumpkin Cupcakes: Slap some frosting on top and freeze those bad boys for a frosty treat.
• Fat Bombs: Grab a spoon and enjoy the frosting as-is for a keto-friendly, indulgent snack.

Photo bySam Miller

Nutritional Facts (Per Serving, Because We Know You’re Curious)

• Calories: 84 kcal
• Fat: 9g
• Protein: 1g
• Carbs: 0g (Yes, really. It’s practically magic.)
• Sugar: 0g (Obviously!)
• Net Carbs: 0g (You can relax, keto friends.)

Prep and Cook Time:

• Prep time: 5 minutes
• Cook time: None (That’s right, zero. This is no-bake heaven.)

Conclusion:

Congratulations! You just made the most delectable, sugar-free cream cheese frosting the world has ever known. Whether you’re spreading it on a cake, piping it onto cupcakes, or just spooning it straight into your mouth (we’ve all been there), this frosting is creamy, dreamy, and completely guilt-free. With the combo of erythritol and stevia, you’ll get that sweet, rich taste without any of the sugar crashes. So go ahead, slather this on everything—because life’s too short for bad frosting.