Zero-Carb Raspberry Cream Dessert

Ingredients

• 2 cups cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered erythritol or preferred zero-carb sweetener
• 1 tsp vanilla extract
• ½ cup fresh or frozen raspberries
• Optional: a few drops of raspberry extract

Instructions

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the sweetener and vanilla extract. Mix until fully combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture.
5. Lightly mash the raspberries with a fork, leaving some chunks for texture.
6. Spread half of the cream mixture into a loaf pan or container.
7. Add spoonfuls of mashed raspberries over the top.
8. Add the remaining cream mixture and swirl with a knife to create a marbled effect.
9. Cover and refrigerate for at least 3–4 hours, or until firm and chilled.
10. Slice or scoop and serve cold.

Tips
✔ For an even firmer texture, freeze for 30–45 minutes before serving.
✔ Use strawberries or blackberries instead of raspberries if preferred.
✔ Store in the refrigerator for up to 4 days.

Approximate Nutrition (per serving, based on 8 servings)

• Calories: 210
• Fat: 21g
• Protein: 3g
• Net Carbs: 2–3g