When you are doing a Keto Diet to try and lose weight one of the trickiest parts can be satisfying that sweet tooth. Especially in that first transition phase. And then there are the gatherings with the sweet yumminess options calling to you. These little Creamy Cheesecake Whips are super simple + quick to make. Because let’s face it, sometimes when we are cutting out the sugar our patience gets cut in half as well.
Can’t wait for you to try these and let me know what you think. Oh, and side note… if you don’t have doTERRA essential oil, or one that is labeled for internal use, don’t add it. So many out on the market are laden with additives. (I have linked the lemon oil for ya, if you want to snag a bottle - we have a lot of other uses for it listed here on the EL site.)
Keto Creamy Cheesecake Whip with Mascarpone
Ingredients
- 8oz mascarpone cheese
- 4 oz cream cheese
- 4 T. swerve
- 2 drops lemon essential oil
- 1 C. heavy whipping cream
Instructions
- Soften the cheeses + whip.
- Add swerve + lemon essential oil, whip until incorporated.
- Whip heavy whipping cream in a separate bowl.
- Fold the whipped cream into the cream cheese/mascarpone mixture, mixing the two together well.
- Dish into individual size serving dishes.
- You can garnish with sprinkled cacao + strawberries, or raspberries + mint leaves.
- Chill until ready to serve.
- So good!
Calories
201Fat (grams)
18.9Sat. Fat (grams)
11.9Carbs (grams)
4.2Net carbs
2.2Protein (grams)
6.12 grams of alcohol sugars per serving
