Keto Coeur a la Creme
2.1g
Net Carbs
3.3g
Protein
16.4g
Fat
0.0g
Fiber
167
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 ounces Cream Cheese
- 1/4 cup, small curd (not packed) Cottage Cheese
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 cup Sour Cream (Cultured)
- 1/8 teaspoon Salt
- 4 teaspoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
- To prepare molds: Poke several holes in bottoms of disposable muffin tins. Wet cheesecloth, wring out and fold in half. Drape cheesecloth over tin and press into molds, leaving a 2-inch overhang along border of tin. Set aside.
- To prepare Coeur: In a food processor, pulse cream cheese, cottage cheese and sour cream until smooth, scraping sides occasionally as needed. Transfer to large bowl and set aside.
- In another medium bowl, with an electric mixer on medium-high speed, whip cream, sugar substitute, vanilla and salt until stiff peaks form, about 4 minutes. In three additions, fold whipped cream into cheese mixture.
- Divide among tins, cover with overhanging cheesecloth. Place tin on rack over baking sheet. Refrigerate for 12 to 24 hours or until solid. If desired, serve with a berry purée, sweetened with sugar substitute.
