8 ounces (227g) full fat cream cheese, preferably warmed
1/2 cup (100g) 'Swerve' or other sugar equivalent
1 dash (0g) salt
1 tsp (4g) vanilla extract
1/2 cup (119g) cream, heavy whipping
Add the first 4 ingredients to a food processor. If you don't have one, you can do this with a whisk and a bowl.
Turn on the food processor.
With the processor running, add the cream in a medium-slow and deliberate steady stream. This will "whip" the cream with the cream cheese. This will add air and will result in something like a cheesecake "mousse", once it chills.
Portion into cups and eat when chilled!
2.13g carb per serving