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I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on delicious, shareable low carb and keto meals. When I changed my eating, it changed my life. Find out how here:

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Keto Cream Cheese Glaze

Sweets + Desserts

Last Updated on June 24, 2022

This Keto Cream Cheese Glaze comes together in minutes and can be used to drizzle over and sweeten your favorite keto baking recipes. It’s simple to make and so delicious. The flavor of cream cheese and sweet vanilla cream pair well with so many things. Try it with my Keto Pumpkin Spice Donuts!

Keto Pumpkin Spice Donuts with Cream Cheese Glaze on a white tray.

Step 1: Gather The Ingredients For The Cream Cheese Glaze


Measure and prepare the cream cheese, confectioner’s sugar alternative (or confectioner’s sugar if you are not keto), heavy cream, vanilla bean paste, and have some additional water on hand to help thin if necessary.

Mixing bowls filled with the ingredients for Keto Cream Cheese Glaze: cream cheese, confectioner's sugar, vanilla bean paste, and heavy cream.

Step 2: Beat In The Confectioner’s Sugar


With a hand mixer, add the confectioner’s sugar replacement (or confectioner’s sugar if you’re not following a keto diet). Mix until well incorporated.

Mixing bowls filled with the ingredients for Keto Cream Cheese Glaze: cream cheese, confectioner's sugar, vanilla bean paste, and heavy cream.

Step 3: Mix In The Vanilla And The Cream


Next, with the hand mixer, mix in the vanilla bean paste (or vanilla extract – I love the flecks and the flavor of the paste so use it in most recipes) and the heavy cream. Use a low to medium speed so as to not whip the cream with the cream cheese. You want to incorporate it to make a pourable, almost runny consistency – not add volume.

You may need to add additional water to get the right consistency. I ended up adding 4 tablespoons of water, mixing in-between each one to check. Use a spoon and see if it will run off the end. It doesn’t need to be fully runny, but you should be able to drizzle it like in the video below.

Note: You can also leave out the water and use this as a thicker spread, more of a frosting than a drizzle.

Keto Cream Cheese Glaze in a mixing bowl on a marble counter.

Step 4: Drizzle The Cream Cheese Glaze


With a spoon, or pourable jug, drizzle the glaze on your baked goods. This glaze will set and hold in place, but it will remain wet, so stacking is not recommended.

The Results…


This Cream Cheese Glaze is a great sugar free, keto friendly recipe. The glaze is so creamy, sweet, and not too heavy. It pairs well with so many desserts: cakes, donuts, bars… I was even eyeing it for topping my gingerbread pancakes the other day.

Keto Pumpkin Spice Donuts with Cream Cheese Glaze on a white plate with fall leaves scattered around.

If you make these Keto Pumpkin Spice Donuts be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!

Print

Keto Pumpkin Spice Donuts

These keto pumpkin spice donuts bring all the warm, spicy, fall, pumpkin feels without the guilt. Drizzled in a sweet cream cheese glaze, eating one of these is like putting on your favorite cozy sweater. The best part is that you can be eating them in under an hour… and most of that time will be spent waiting… and then drizzling sweet and creamy cream cheese on warm pumpkin spice cake.

  • Author: Joanna Revers
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 2/3 Cup 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

Instructions

  1. First, liberally spray your donut pan (recipe is for 6 donuts) with cooking spray. I used a coconut oil cooking spray. Set aside.
  2. Then whisk the dry ingredients together: coconut flourbrown sugar alternative, whey, pumpkin spice, baking powder, and salt to incorporate well.
  3. Next, mix the wet ingredients together: pumpkin puree, melted butter, and eggs, until well combined. The dough should be scoopable, not pourable. To get the right consistency you can add a bit of water if needed.
  4. Scoop the dough into the donut pan being careful to not fill in the center. But don’t worry if you aren’t too precise as you can be clean up and trim them after baking.
  5. Bake for 15-20 minutes, until they are golden and firm yet springy to the touch.
  6. Remove from the oven and let cool for 10 minutes before removing them from the pan.
  7. While they are cooling prepare the ingredients for you sugar coating by melting 2 tbs of butter in a dish. Add 1 tbs of brown sugar alternative and 1 tbs of granular sugar alternative to a bowl with 1/2 tsp of pumpkin spice mix. Mix to combine.
  8. Remove them from the pan and trim them to be a more perfect donut shape if they have spread or have seams anywhere. Mine spread a bit at the center seam so I trimmed that off prior to frosting. (Bonus, you get to snack on that while you wait to frost them!)
  9. While they are still warm, brush them with the melted butter. This adds to the flavor making them taste more like a fried donut. Then roll them in the sugar mixture to coat.
  10. Mix up a batch of the Cream Cheese Glaze and drizzle over donuts. You can drizzle the glaze or spread it to create a coating on top – or even serve as a dip alongside. But note, it will set and stay in place but will not harden. So stacking these will make a mess.

Nutrition

  • Serving Size: 1 Donut
  • Calories: 127
  • Sugar: 1.6 g
  • Sodium: 59 mg
  • Fat: 8.6 g
  • Carbohydrates: 6.2 g
  • Fiber: 1.8 g
  • Protein: 6.9 g

Keywords: keto, low carb, cream cheese, glaze, frosting, baking, sugar free


A donut drizzled with Keto Cream Cheese Glaze

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