Ingredients:

  • 8 oz (225g) cream cheese
  • 2 tbsp (28g) butter
  • 1/4 cup (50g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15g) cocoa powder
  • 1 tsp (5ml) coconut oil

Instructions:

  1. Beat the softened cream cheese and melted butter in a bowl using a hand mixer on medium speed for 2-3 minutes until smooth.
  2. Sift in the powdered sweetener and salt, mixing on low until fully incorporated, then stir in the vanilla extract.
  3. Portion the mixture into silicone mini-muffin molds or onto a parchment-lined baking sheet using a small cookie scoop, smoothing the tops with a spoon.
  4. Place the tray in the freezer for 30 minutes to flash-set, then transfer to the refrigerator for at least 90 minutes.
  5. Remove from molds and dust with cocoa powder mixed with melted coconut oil for a polished finish.