Here's a super easy recipe for making different flavors of keto cream cheese icing. I love using this frosting in whoopie pies and cupcakes. Only takes minutes. Let me know if you have other flavors to add!

Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

KETO CREAM CHEESE ICING (LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

INGREDIENTS

• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup (48g) Sweetener of Your Choice (ChipMonk’s AlluMonk Sweetener, Lakanto’s Monk Fruit Sweetener, or Swerve Confectioners Sweetener all work great)
  
• Flavorings of your choice:
  
  • Maple Icing
    
    
    • 1 teaspoon of Maple Extract (McCormick works well)
      
  • Lemon Icing
    
    
    • 1/4 teaspoon Vanilla Extract (McCormick works well)
      
    • 1/4 teaspoon Lemon Extract (McCormick works well)
      
    • 1/2 Tablespoon Lemon Juice (best if squeezed from fresh lemons)
      
  • Chocolate Icing
    
    
    • 1 Tbsp Unsweetened Cocoa Powder (Ghirardelli works well)
      
  • Vanilla Icing
    
    
    • 1 teaspoon Vanilla Extract (McCormick works well)
      
  • Raspberry Icing
    
    
    • 1 teaspoon Raspberry Extract (McCormick works well)
      
    • Red food coloring as needed
      
      

      INSTRUCTIONS
      

      
      

1. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
2. OPTIONAL: If you are using a granulated sweetener, throw it into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
   
3. Add the sweetener and flavorings to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
   
4. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
   
5. Use a piping bag (something like these) to pipe the frosting onto whatever you’d like (including directly into your mouth!).
   
6. Enjoy! Keep any icing in an airtight container in your fridge. If refrigerated, they should be good for about a week. (up to 3 months if kept in the freezer)
   
   ​
   
   Source: Ultimate Guide to Low Carb Keto Cream Cheese Icing (check this out for some more tips and details on the specific kitchen equipment I often use)

Following the recipe above, without any toppings, each serving costs me about $1.45 - which for a lunch I do not think is bad at all. With two tablespoons of Peanut Butter as a topping, which is what I have been doing, it ups the cost to about $1.75 a meal. - but yes 75% of that cost is the hemp seeds

​

• $0.10 in coconut milk (for 1/3 a cup of coconut milk)
  
• $1.12 in hemp hearts (1/4 a cup of hemp hearts)
  
• $0.04 in chia seeds (1/2 tablespoon of chia seeds)
  
• $0.06 in Swerve (1 teaspoon of swerve)
  
• $0.07 in Vanilla (1/4 teaspoon of vanilla)
  
  ​
  
  
• $0.29 in peanut butter (two tablespoons)
  
  ​
  
  updated to include specific measurements I use for each serving as opposed to the whole recipe which is how I determined the cost.