Home Made Low-Carb Blueberry Cream Cheese

Ingredients:

• 8 oz (1 block) cream cheese, softened
• 1/2 cup fresh or frozen blueberries
• 2-3 tbsp powdered erythritol or another low-carb sweetener (adjust to taste)
• 1 tsp vanilla extract
• Optional: 1-2 tbsp heavy cream (for a creamier texture)

Instructions:

1. Prepare the Blueberries:
   • If using fresh blueberries, rinse and dry them.
   • If using frozen blueberries, thaw them first and drain any excess liquid.
2. Cook the Blueberries:
   • In a small saucepan over medium heat, cook the blueberries until they start to break down and release their juices, about 5-7 minutes.
   • Use a fork or a potato masher to gently mash the blueberries, leaving some chunks for texture.
   • Let the mixture cool to room temperature.
3. Mix the Cream Cheese:
   • In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Combine Ingredients:
   • Add the cooled blueberry mixture, powdered erythritol, and vanilla extract to the cream cheese. Beat until well combined.
   • If the mixture is too thick, you can add 1-2 tablespoons of heavy cream to reach your desired consistency.
5. Adjust Sweetness:
   • Taste the mixture and adjust the sweetness by adding more erythritol if needed.
6. Chill:
   • Transfer the blueberry cream cheese to a container and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
7. Serve:
   • Serve the low-carb blueberry cream cheese as a spread for keto bread or bagels, a dip for fresh veggies or low-carb crackers, or even as a filling for low-carb desserts.