So, you’ve decided to go low carb but you miss chocolate desserts. Or maybe you’ve been invited somewhere and you know your hosts and/or the other guests are watching carbs. What to do? You could give up and have a carrot while crying in the corner, or you could make this delicious and easy low carb chocolate cheesecake filling. You can eat it on its own, use it to fill an almond flour crust for a yummy no-bake cheesecake, or you can go all in and use it to fill strawberries!
4 oz cream cheese, softened
1/4 teaspoon vanilla extract
1/2 cup heavy cream
1/4 cup sugar-free chocolate pudding mix
Strawberries (I filled 24 and had a little left over)
Beat cream cheese with mixer until soft and creamy. Add vanilla and beat well. Add heavy cream and beat on high until well mixed and soft peaks form. Add pudding mix and beat until completely incorporated (mixing with a spoon/spatula can be helpful at this stage too).
To use in a cheesecake crust or to serve a larger group as pudding, I’d recommend doubling the recipe.
To fill strawberries, hollow out strawberries and cut off bottom.
Put chocolate cheesecake mixture in a piping bag and fill.