I haven’t had any form of sweets in over three weeks. If you know me, this is a bigger deal than the birth of all three of my children, my marriage to my husband, and possibly the birth of Christ. (Just kidding about that last one. Don’t @ me!) Yes, folks, not one Reese’s Big Cup (probably the reason I cut carbs to begin with), not one soda, not even one chocolate chip.
Now that I’m on my third week of the Keto diet, I thought it was a good time to invest in some more specialized groceries for this lifestyle. I’m a bit finicky when it comes to dieting–“meh” has normally been my overall thought regarding the whole “diet” situation, but I seem to have a different commitment to this.
So without further adieu, another original recipe! Sure, someone out there’s probably made this before, but I’m calling it mine.
Ingredients: 8 oz. Cream Cheese (softened) 1 C Heavy Whipping Cream 1/4 C Erythritol (I use Swerve, confectioners type) 1/4 C Unsweetened Coconut Flakes
Whip everything together using the whisk attachment. I whipped mine until the texture was thick enough to clump onto the whisk. Put in a jar and refrigerate for snacking on or eating for dessert.
About 10 servings – Less than 2 net carbs per serving
What I love about this recipe is how easily I could modify it–next time I’ll add in some unsweetened Almond Butter to make an almond butter cheesecake. For now, I’m sticking with the coconut, because dang–it’s good!
Keto note: It’s amazing how the human body regulates itself. While this is a DEEELICIOUS recipe, I only ate about a tablespoon and put the rest away. Pre-keto me would have wolfed down the whole thing WITH some milk chocolate chips on top. Here’s to healthy living, friends!