Blueberry cream cheese low-carb, Keto filling

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Tasty blueberry filling that tastes great with 2 ingredient cream cheese keto pancakes!

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

Instructions:

  1. 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.
  2. Add cream cheese in and mix until smooth, remove from stove and set aside to cool.
  3. 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.
  4. I whip my concoction in the food processor as I prefer the texture.
  5. I use 2 TBSP per pancake
  6. Serving Size:Makes 16-1 TBSP servings

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