Ingredients:
- 8 oz cream cheese
- 8 oz heavy cream
- ½ cup powdered erythritol
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INSTRUCTIONS:
- Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
- Whip the cream cheese and sweetener until light and fluffy. Add ⅓ of the whipped cream and mix well.
- Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.
NOTE:
(To Store): Cover the fluff with plastic wrap or place in a storage container with a lid. It will last 5-7 days in the fridge. (To Freeze): Keep airtight and freeze for up to three months. It is delicious partially frozen. Just thaw for about 30 minutes before serving.
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