Paleo Crème Cheese Frosting


From Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)

Cream cheese is one of the latest victims of supply chain problems. The good news is you can create a spread that tastes like cream cheese, but is a lot healthier. This Paleo frosting has the sweet, tangy flavor of lemon and a consistency similar to cream cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes and just about anything else you can imagine.

Due to the temperature sensitivity of coconut butter, this is not a good recipe to make on a warm day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften it so it is easier to measure. For the best flavor and texture, have all the ingredients at room temperature, 68F to 72F, and follow this recipe exactly.

Makes 1 1/4, 2 1/2, or 3 3/4 c frosting • Equipment Needed: Any style blender and a digital scale, for the coconut butter.


Desired Quantity

1 1⁄4 c

2 1⁄2 c

3 3/4 c

Blender Size

Small blender,

if possible

Regular blender

Regular blender

Cake Size

1 layer cake or

24 mini cupcakes

One 9 by 13-inch

sheet cake or

12 regular cupcakes

One double- or triple layer

8- to 9-inch

cake or 24 regular


Unsweetened coconut milk

1/2 c

1 c

1 1/2 c

Just Like Sugar Table Top sweetener

(not Baking)

1 c

2 c

3 c


Pure vanilla extract

1 tsp

2 tsp

3 tsp

Freshly squeezed lemon juice

1 Tbsp

2 Tbsp

3 Tbsp

Unprocessed salt


2 pinches

3 pinches

Pure coconut butter (not coconut

oil), at room temperature

110 grams (1/2 c

tightly packed)

220 grams

(1 c packed)

330 grams

(11/2 c packed)


  1. Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
  2. In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
  3. Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
  4. Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.

Try Your Frosting on This

Give your frosting a taste-test by putting it on this healthy carrot cake!