Blueberry cream cheese low-carb, Keto filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Blueberries, fresh 2 fl oz Water, tap .25 tsp Morton's Kosher Salt (substitute 2 TBSP of Stevia if you'd like a sweeter filling, there are no carb counts for either so nutrition information for Keto diet would stay the same).5 tsp Vanilla Extract .25 tsp Cinnamon, ground 8 oz Cream Cheese
Place blueberries, water and seasonings in small pot over medium heat. Bring to a boil and then turn down to simmer for 15 minutes until reduced by half.
Add cream cheese in and mix until smooth, remove from stove and set aside to cool.
I prefer a little sweeter taste and will add Stevia to the concoction until I achieve my desired taste. You will need to add that to your net carbs for the day if you do.
I whip my concoction in the food processor as I prefer the texture.
I use 2 TBSP per pancake
Serving Size: Makes 16-1 TBSP servings
Add cream cheese in and mix until smooth, remove from stove and set aside to cool.
I prefer a little sweeter taste and will add Stevia to the concoction until I achieve my desired taste. You will need to add that to your net carbs for the day if you do.
I whip my concoction in the food processor as I prefer the texture.
I use 2 TBSP per pancake
Serving Size: Makes 16-1 TBSP servings
Nutritional Info Amount Per Serving
- Calories: 36.0
- Total Fat: 3.3 g
- Cholesterol: 10.3 mg
- Sodium: 48.4 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
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