Ingredients
- 8 oz Cream cheese at room temperature
- 4 oz butter melted (or heavy cream)
- 4 oz coconut oil room temp (or heavy cream\*)
- 2-3 tablespoons erythritol
- 2 teaspoon vanilla extract
- Baking chocolate or coconut for decorating
Steps
- Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for 1-2 minutes or until mix through and creamy.
- Scoop batter using an ice-cream scooper into mini cupcake pan (lined or unlined). Place in the fridge to set for 1-2 hours or in the freezer for up to 30 minutes.
- Remove from cupcake tins and transfer into an air-tight container. refrigerate for up to 2 weeks.
Notes
\*To replace with heavy cream, replace only the coconut oil OR butter with heavy cream.
\*If you do not have a mini cupcake pan, place the mixed batter into the freezer until it is firm then scoop batter to form balls.
Original recipe: gimmedelicious.com