Ingredients
- 10 ounces cream cheese full-fat (or 300g)
- 1 teaspoon vanilla extract
- 1/3 cup Monk Fruit Allulose confectioners (or 53g)
- 1/4 cup unsweetened cocoa powder (or 22g)
- 1 dash salt (optional)
- 9.5 ounces heavy cream
Instructions
- Place the cream cheese, vanilla extract, powdered sweetener, cocoa and optional salt (but recommended) in a mixing bowl. Whip using an electric whisk until smooth.
- In a clean mixing bowl, whip the heavy cream using a clean electric whisk until just under stiff peaks. It should be fluid but thick.
- Fold the whipped cream into the chocolate mix with a spatula until combined. Taste and adjust sweetener and cacao to taste. Spoon or pipe into small serving jars or bowls. Option to serve with a little grated dark chocolate for prettiness.
- Storage: Fridge for up to 2 days
Notes
Net Carbs 4g
Recipe Notes: Use a good quality cream cheese and make sure it’s full-fat. I like Philadelphia. Cheaper, thinner cream cheeses may alter the consistency of the cheesecake fluff.
Nutrition
Serving: 1serving | Calories: 396kcal | Carbohydrates: 6g | Protein: 3g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 190mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Vitamin A: 761IU | Calcium: 56mg | Iron: 1mg