Ingredients:
- For the Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
- ⅓ cup (40 g) powdered erythritol (or your preferred keto sweetener)
- 1 tsp vanilla extract
- A pinch of salt
- For the Salad:
- 1 cup (150 g) strawberries, hulled and chopped
- 1 cup (150 g) blueberries
- 1 cup (150 g) raspberries
- 1 cup (150 g) chopped pecans or walnuts (optional)
- ¼ cup (30 g) unsweetened shredded coconut (optional)
Instructions:
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the heavy cream, powdered erythritol, vanilla extract, and salt. Mix until well combined and fluffy.
- Combine the Fruits:
- In another bowl, gently toss the strawberries, blueberries, and raspberries. If using nuts and shredded coconut, you can add them here.
- Assemble the Salad:
- Fold the fruit mixture into the cheesecake filling gently until well combined. Be careful not to crush the berries too much.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Tips:
- You can customize this salad with other berries or nuts as per your preference.
- Adjust the sweetness of the cheesecake filling according to your taste.
