Place the cream cheese, vanilla extract, powdered sweetener, cocoa and optional salt (but recommended) in a mixing bowl. Whip using an electric whisk until smooth.
In a clean mixing bowl, whip the heavy cream using a clean electric whisk until just under stiff peaks. It should be fluid but thick.
Fold the whipped cream into the chocolate mix with a spatula until combined. Taste and adjust sweetener and cacao to taste. Spoon or pipe into small serving jars or bowls. Option to serve with a little grated dark chocolate for prettiness.
Storage: Fridge for up to 2 days
Notes
Net Carbs 4gRecipe Notes: Use a good quality cream cheese and make sure it’s full-fat. I like Philadelphia. Cheaper, thinner cream cheeses may alter the consistency of the cheesecake fluff.