Home Made Keto cheesecake salad

Home Made Keto cheesecake salad

Ingredients:
For the Cheesecake Filling:
8 oz (226 g) cream cheese, softened
½ cup (120 ml) heavy cream
⅓ cup (40 g) powdered erythritol (or your preferred keto sweetener)
1 tsp vanilla extract
A pinch of salt
For the Salad:
1 cup (150 g) strawberries, hulled and chopped

1 cup (150 g) blueberries
1 cup (150 g) raspberries
1 cup (150 g) chopped pecans or walnuts (optional)
¼ cup (30 g) unsweetened shredded coconut (optional)
Instructions:
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the heavy cream, powdered erythritol, vanilla extract, and salt. Mix until well combined and fluffy.
Combine the Fruits:
In another bowl, gently toss the strawberries, blueberries, and raspberries. If using nuts and shredded coconut, you can add them here.
Assemble the Salad:
Fold the fruit mixture into the cheesecake filling gently until well combined. Be careful not to crush the berries too much.
Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy!
Tips:
You can customize this salad with other berries or nuts as per your preference.
Adjust the sweetness of the cheesecake filling according to your taste.