Keto Butter Cream Cheese Frosting or Fruit Dip

My daughter’s favorite frosting is butterceam and we made it from scratch over the Christmas holidays. Then we fasted… from all the sugar! So this week we made a keto version of one of our favorite treats “Butter Cream Cheese Frosting”. If you are dairy free you will want to look at my sweets page for some other yummy treats. This one is far from dairy free and oh so very decidant… just minus all that white sugar.

Here is how we made it…

Ingredients:

Frosting/Dip:

*1 stick of unsalted butter (preferably grassfed… we love Organic Valley and Kerrigold) room temp

*8 ounce pack of full fat cream cheese (of course you can go low fat, but why? 😉 room temp

* 3 TBS plain greek yogurt (preferably organic grass fed)

*1 tsp of pure monk fruit (or you could use liquid stevia as well which they sell at Thrive Market) Feel free to add more if you like sweeter

*1 tsp vanilla extract (no high fructos corn syrup or natural flavors added)

*pinch of Redmonds Real Sea Salt: We buy ours at Thrive Market

Optional Strawberry Topping:

*1 cup frozen strawberries

*1-2 TBS filtered water

Directions:

Strawberry topping:

If making strawberry topping make this first so you can let it cool in your fridge when done.

1. Place 1 cup of frozen strawberries and 1 TBS filtered water in a small pot on the stove. Cook at medium heat adding more water if needed.
2. Mash the strawberries as you cook them until you get a chunky sauce.
3. Put the sauce in a glass container, cover, and let it cool in the fridge.

Frosting/Dip:

1. Make sure you let your cream cheese and butter get to room temperature before you begin so that they blend easily.
2. Put all your ingredients in a medium size mixing bowl and blend with a hand mixer on low speed to start.
3. Once you have everything mixed you can mix at a higher “whipped” speed to get your frosting nice and whipped up.
4. Add more monk fruit or stevia if you like it sweeter and mix, tasting as you mix until you get the desired sweetness.
5. Store in a glass air tight container in the fridge for up to 3 days.

Now you can either use the frosting on cakes or cupcakes or as a dip with strawberries. My kids loved it topped with the strawberry topping and fresh strawberries. It’s SUPER rich so a little is a nice snack.

We hope you love this sweet treat as much as my kiddos did.

Let me know int he comment section below if you used this recipe as a frosting or dip and how you liked it!

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