Uncategorized
Home Made Low-Carb Blueberry Cream Cheese
![451714011 465562536444864 5908006627808902379 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/451714011_465562536444864_5908006627808902379_n.jpg?resize=450%2C470&ssl=1)
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:
- Prepare the Blueberries:
- If using fresh blueberries, rinse and dry them.
- If using frozen blueberries, thaw them first and drain any excess liquid.
- 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.
- Mix the Cream Cheese:
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 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.
- Adjust Sweetness:
- Taste the mixture and adjust the sweetness by adding more erythritol if needed.
- 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.
- 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.