Sugar-Free Low Carb Butterscotch Cheesecake Mousse
Servings 6
Calories 251kcal
Ingredients
- 8 ounces cream cheese room temp
- 2 teaspoon maple extract
- 1 teaspoon vanilla stevia
- ⅓ cup Sukrin fiber gold syrup
- pinch salt
- 1 cup vanilla protein powder I used Jay Robs
- 1 cup heavy whipping cream
Instructions
- Place all ingredients into a stand mixer except heavy whipping cream.
- Blend on high, scrape down sides, until smooth.
- Change to whisk attachment and pour in heavy cream.
- Blend on high 5 minutes or until thickened and whipped in texture. (mixture will also thicken as it sets in the fridge).
- Spoon into a pastry bag to swirl into glasses.
- Place in the refrigerator 2-3 hours or overnight.
- Keep refrigerated until ready to serve.
Notes
Net Carbs: 3g
Nutrition
Serving: 4g | Calories: 251kcal | Carbohydrates: 3.5g | Protein: 9.5g | Fat: 18.9g | Saturated Fat: 12.2g | Cholesterol: 46mg | Sodium: 199mg | Fiber: 0.5g | Sugar: 2.5g