Keto White Chocolate Cream Cheese Frosting
Published February 9, 2020 • Updated March 1, 2026
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I put this keto white chocolate cream cheese frosting on everything from red velvet cake to cupcakes. The ChocZero chips are what make it taste like the real thing.
I’ve made a lot of frostings over the years, and adding melted white chocolate changed everything. The texture goes from standard frosting to something richer, almost mousse-like, with that vanilla-forward sweetness that regular frosting just doesn’t have.
The key to this recipe is the ChocZero chips. I’ve tested other sugar free options, and most of them seize up or get waxy when you melt them. ChocZero melts smooth and glossy every time, which matters because grainy, separated frosting is the number one failure mode here. One of my readers, Laura, made this for her daughter’s birthday cake and told me the frosting “makes it taste like the real thing, which is not something I say lightly.” I get messages like that a lot with this one.
The technique tip I should have put in the original recipe: let the melted chocolate cool for 3-4 minutes before adding it to the mixture. If it’s still hot, it breaks and you end up with a greasy, separated mess. I confirmed this the hard way. Stream it in slowly while the mixer runs on low, and you’ll get a perfectly smooth frosting every time.
I use this on my keto hostess cupcakes and it works just as well on a birthday mug cake when I want something fast. You can also thin it out with a tablespoon of heavy cream for a pourable glaze, or chill it for 30 minutes and scoop it like a chocolate mousse. It’s genuinely versatile.
For low carb baking, I keep a batch of this in the fridge most weeks. It holds for about a week in an airtight container, and I just give it a quick stir before spreading. It pipes well too, if you chill it first. I’ve used it on layered cakes, keto sugar cookies, and even as a dip for strawberry shortcake kebabs. If you’re building a dessert spread for a party, pair it with a keto chocolate trifle and a pie crust dessert and you’ve got a full table.
One more thing: sift your powdered erythritol before adding it. Unsifted erythritol leaves tiny grits in the finished frosting that you’ll feel on your teeth. I learned this from a reader comment and now I do it every single time.
Ingredients
4 ounces cream cheese -
6 tablespoons unsalted butter, softened
-
2 teaspoons vanilla
-
1/2 cup ChocZero White Chocolate Chips
-
1/2 cup powdered erythritol
Step by Step Instructions
Step by Step Instructions
Get a medium bowl
In a medium sized bowl, beat together cream cheese, butter and vanilla until blended using an electric mixer.
Get a small microwave safe bowl
Add white chocolate to a small microwave safe bowl and microwave at 30 second intervals until melted, stirring in between.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why did my frosting separate or turn greasy?
The melted chocolate was too hot when you added it. I've done this myself. Let the chocolate cool for 3-4 minutes after melting, stir it until it's glossy, then stream it into the mixer slowly on low speed. That cooling step is the difference between silky frosting and a greasy mess.
Do I need to sift the powdered erythritol?
I always sift mine now. Unsifted powdered erythritol can have tiny clumps that don't break down during mixing, and you'll feel the grit on your teeth in the finished frosting. A quick pass through a fine mesh sieve takes 30 seconds and makes a real difference in texture.
Can I use this as a dessert mousse or dip instead of frosting?
I do this all the time. Chill the frosting in the fridge for about 30 minutes and it firms up into a mousse-like consistency that you can scoop into bowls. For a dip, I skip the chilling and serve it at room temperature with berries or cookies. It's the same recipe, just a different serving style.
Can I make this dairy-free or vegan?
I haven't tested a fully vegan version myself, but I've had readers swap in vegan cream cheese and plant-based butter with decent results. The texture is slightly softer, so I'd recommend chilling it longer before using. Make sure your chocolate chips are dairy-free too.
Can I use cocoa powder to make a chocolate version instead?
Yes. I swap the chips for 2 tablespoons of unsweetened cocoa powder and it makes a solid chocolate frosting. I add the cocoa with the erythritol so it incorporates evenly. The texture is a bit different (less silky, more matte) but it works well on cakes and cupcakes.
How do I thin this to a glaze consistency?
I add heavy cream one tablespoon at a time, mixing between each addition, until it's pourable. Usually takes 1-2 tablespoons for me. It makes a beautiful drizzle over bundt cakes or mug cakes. Just don't add too much at once or it thins out faster than you expect.
How should I store leftover frosting?
I keep mine in an airtight container in the fridge for up to a week. It firms up when cold, so I pull it out about 10 minutes before I need it and give it a quick stir. I haven't had luck freezing it (the texture goes a bit grainy after thawing), so I stick to fridge storage.
Can I pipe this frosting on layered cakes?
I've piped it on cupcakes and layer cakes and it holds shape well, but you need to chill it first. About 20-30 minutes in the fridge gives it enough body to pipe clean rosettes. At room temperature it's too soft for detailed piping, so I plan ahead when I know I'm decorating.
It’s good to have an easy frosting recipe in your recipe box. This frosting is a twist on traditional cream cheese frosting. Creamy sugar free white chocolate is added for an extra rich, buttery, chocolaty flavor; all the while, keeping this a beautiful white frosting to decorate cakes, cupcakes and cookies with.
This frosting is delicious on top of red velvet cake and 
Before commercially available sugar-free white chocolate, you had to make your own from scratch using cocoa butter and alternative sweetener.
Fortunately, ChocZero came out with 
It’s not necessary to have a fancy piping bag to spread this delicious frosting all over a cupcake or cake. You can just spoon it on or use a spatula. If you want beautiful swirls or puffs, then place the frosting in a 
My favorite recipes to top with white chocolate cream cheese frosting are red velvet desserts. Here are a few of delicious recipes you should try:
Added a tablespoon of heavy cream to thin it for drizzling. ChocZero still comes through strong and it set just right on the pound cake without running off the sides.
Yeah, one tablespoon usually gets it there for me too. Pound cake is such a good call for this - the crumb soaks up the drizzle a little so it doesn't run.
Went in skeptical about the ChocZero chips pulling their weight (white chocolate substitutes have burned me before), but the flavor is genuinely hard to tell from real white chocolate. Beat it longer than I thought necessary and it got this silky, almost whipped texture that spread like a dream. Four stars only because I'm still half-suspicious it's this good.
More mixing than expected is right. I go a full 2-3 minutes past when it looks done and it keeps getting lighter. ChocZero's the one white chocolate sub that doesn't taste like sweetened coconut oil.
I've tried three or four keto white chocolate frostings and most of them taste like coconut oil and regret. This one actually tastes like frosting. The ChocZero chips melted in and changed everything, I was not expecting it to hit like that. Four stars because I could use a little less sweetness, but on a red velvet cake this is the best version I've found by a lot.
Cut the erythritol back to 1/3 cup next time. It still sets up and pipes fine, just less sweet. The ChocZero carries the flavor on its own.
Made these for my daughter's birthday cupcakes. She's ten and has strong opinions about frosting, so I was nervous. She licked the ChocZero off the beaters and asked why store frosting doesn't taste like this. I didn't have a good answer.
Ha, the beater test from a kid with opinions is the only review that matters. Store frosting is mostly shortening and powdered sugar, zero real chocolate. That's the whole difference.
If the melted ChocZero is still hot when you add it, the cream cheese breaks and you end up with a greasy, separated mess (ask me how I know). Let it cool 3-4 minutes, stir until glossy, then stream it into the mixer slowly. Night and day difference. Also: sift your erythritol first. Unsifted powdered erythritol leaves tiny grits in the finished frosting that you'll feel on your teeth.
Both of these are legit. The hot chocolate breaking the cream cheese is such an easy thing to miss, and I should've put that cooling step in the recipe notes. Erythritol grit is the worst.
Made this to frost a red velvet cake for my daughter's birthday and she asked me to save the recipe specifically because of the frosting. The ChocZero white chocolate makes it taste like the real thing, which is not something I say lightly.
Red velvet with this frosting is such a good combo. ChocZero white chocolate is one of the few sugar-free ones that actually melts properly instead of getting that weird waxy thing.
Hello,
Could you use chocolate chips or cocoa if you wanted chocolate cream cheese frosting? Could you leave the white chocolate chips out and just make cream cheese frosting with this recipe?
Yes, to all of those!