Categories: keto dessert

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

Directions

1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

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