Ingredients
Scale
- 8 oz Full-fat cream cheese, softened to room temperature
- 1/2 cup Unsalted butter, softened
- 1/3 cup Powdered erythritol or monk fruit sweetener
- 1 teaspoon Pure vanilla extract
- 1/4 cup Sugar-free dark chocolate chips (optional)
- A pinch of sea salt
Instructions
- Start by ensuring your cream cheese and butter are completely softened. Leave them on the counter for at least an hour before starting. If they are too cold, the mixture will become lumpy. Line a small baking sheet or a plate with parchment paper to prevent sticking. Gather your sweetener and vanilla extract so everything is within reach.
- Place the softened cream cheese and butter into a medium-sized mixing bowl. Use a hand mixer on medium speed to cream them together until the mixture is light and fluffy. Gradually add the powdered sweetener, vanilla extract, and a pinch of salt. Continue beating until the texture is smooth and uniform. If you are using chocolate chips, gently fold them in with a spatula at this stage.
- Use a small cookie scoop or a tablespoon to portion out the mixture into small rounds. Place each ball onto the prepared parchment paper. Alternatively, you can spoon the mixture into silicone candy molds for fun shapes. Place the tray in the freezer for about 30 to 60 minutes until firm. Once they are solid, transfer them to an airtight container and store them in the refrigerator or freezer for whenever a craving strikes.
- Cook Time: 10 minutes