Ingredients

• 9 oz of Cream Cheese
• 2 tsp of Vanilla Extract
• 2 oz of Erythritol OR xylitol OR stevia/monk fruit
• 1 cup of Heavy Cream (coconut or cow’s)

Directions

1. Put the cream cheese, vanilla and erythritol in a kitchen aid or put in a bowl and mix with a hand mixer on low speed for 2 minutes, pausing to scrape down the sides of the bowl with a spatula, so as to achieve a smooth consistent texture.
2. Add half of the heavy cream and mix for another 2 minutes. Let the bowl sit for 3-5 minutes as erythritol in its granulated form requires a little extra time to dissolve.
3. Add the other half of the Heavy Cream and mix on medium speed for 3 minutes until the mixture is thick with firm peaks.
4. Gently spoon the mixture into a piping bag and pipe into mini cupcake liners. Set in the fridge for at least 1 hour before enjoying.