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cream cheese frosting

Adapted from:


  • 8 ounce cream cheese, cold (any neutral-flavored spreadable cheese will work)

  • 3/4 cup powdered erythritol or xylitol

  • 1/8 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 1/2 cups heavy whipping cream, cold


  1. Heat 1/2 cup of the cream with the salt and erythritol on low heat until the crystals have dissolved. Mix this hot mixture into the remaining cold cream and chill in the freezer for 5-10 minutes until thoroughly chilled.

  2. In a large bowl, whip the sweetened cream with a mixer until it forms soft peaks.

  3. In another bowl, beat the cream cheese, about 30 seconds until fluffy and smooth.

  4. Fold the chantilly cream (sweetened whipped cream) into cream cheese mixture, then use the mixer and whip until it's fully combined and fluffy.

  5. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and NOT actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

Normal Chocolate Cake (1 serving): kcal 480 / Carbs 56g / Sugars 36g / Fat 26g/ Protein 7g

(w/o frosting)                                                  

TPH Chocolate Cake (1 serving):     kcal 449 / Carbs 27g / Sugars 3g / Fat 36g / Protein 14g

(w/o frosting)

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