Keto Cream Cheese Chocolate Frosting (2024)

A rich, creamy frosting totally transforms a cake into something so decadent and delightful. When you take a bite of it, it just hits all the right notes.

This keto cream cheese chocolate frosting goes perfectly well with my keto chocolate cake recipe. It is so good; you won't be able to stop scooping it into your mouth before you get to frosting the cake.

And who says you can't just eat it all by itself for a quick and delightful dessert?

Ingredients Used

• Cream cheese: This is the main part of the frosting that gives it a nice creamy texture.
• Butter: This adds an element of flavor and acts as a binder for all the other ingredients you will add. The fats from the cream cheese and butter will also make the frosting thicken to the right consistency.
• Monk fruit sweetener: I use monk fruit sweetener, but swerve is another great choice.
• Cocoa powder: this is needed for that chocolatey flavor. You can use your favorite brand, but I love Viva Cacao powder because it tastes less bitter.
• Salt: this not only enhances the taste but it also balances out the bitter flavor of the cocoa powder.
• Vanilla extract.

Equipment used

I use a KitchenAid stand mixer for this chocolate frosting, but you can use a food processor or electric hand mixer to combine all the ingredients together. Trying to blend the frosting by hand is not really recommended because it will take a lot more work to combine everything really well.

But of course you can do this, if you don't have an electric mixer. Just be prepared for a rigorous arm workout!

How To Make This Recipe

1. Let your cream cheese and butter soften to room temperature so they can be easily mixed together.
2. Add in the cream cheese, butter, monk fruit sweetener, cocoa powder, vanilla extract, and salt to your mixer.
3. Mix all the ingredients together until smooth and creamy!

This recipe serves 8 and contains 2 net carbs per serving.

How to frost your cake

To frost your cake, use an offset spatula to spread your frosting evenly across the top and sides of your cake. If you want to get creative and add detail to the cake, you can definitely use a bag and cake decorating tips with this frosting.

Storing and Reheating

Cream cheese frosting should always be stored in the fridge if you will be using it again within a few days. If you have extra frosting that you want to save for later, you can store it in the freezer for up to 3 months.

Either store the frosting inside a freezer-safe airtight container or put it in plastic freezer bags. Be sure to label the date on it so you can use it within three months of freezing it.

After you freeze your frosting, thaw it in the fridge overnight. It can be kept in the fridge for up to three days afterward, but use it as soon as possible after thawing, for the best results. Never thaw it at room temperature; this will produce bacteria in the frosting since the cream cheese is a dairy product.

For the most part, cream cheese frosting keeps its texture well even after it's frozen. In some cases, it may turn a little watery or crumbly. If this happens, use an electric mixer to blend it all together to bring it back to its original creamy texture.

Tips and variations

• Use cream cheese that is found in brick form, not the spreadable cream cheese found in containers.
• Use unsalted butter, so you have full control over the amount of salt that goes into the frosting.
• Always soften your cream cheese and your butter. If you try to mix them together cold straight out of the fridge, the frosting will take much longer to mix, and you may still end up with lumps of butter.
• Some people do not like the texture monk fruit sweetener gives to the frosting. You can use swerve instead for a smoother texture.

📖 Recipe

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