Carnivore Cheesecake Mousse

🥩 Carnivore Cheesecake Mousse

Ingredients:

• 8 oz (225 g) cream cheese — softened

• ½ cup (120 ml) heavy whipping cream

• 2 tbsp butter — softened (optional, for richness)

• ½ tsp vanilla extract (optional, not strict carnivore)

• Pinch of salt

• Optional (not strict carnivore): 1–2 tsp keto sweetener (allulose, stevia, etc.)

  • For strict carnivore, skip sweetener entirely — it will still taste rich and creamy, more like a cheesecake fat bomb.

---

Instructions:

1. Soften cream cheese:

   • Let it sit at room temperature for 30–45 minutes, or microwave for about 10–15 seconds until soft.

2. Whip the cream:

   • In a bowl, beat heavy cream with a hand mixer until it forms soft peaks.

3. Blend together:

   • In another bowl, combine softened cream cheese, butter (if using), and salt.

   • Beat until smooth and fluffy.

4. Combine:

   • Fold the whipped cream into the cream cheese mixture.

   • Mix gently until it’s smooth, light, and mousse-like.

5. Taste & adjust:

   • Add a little extra cream if you want it lighter, or butter if you want it richer.

   • Chill for 30–60 minutes for best texture.

---

Serving Ideas:

• Eat chilled from a bowl 🍨

• Pipe into small cups for a fancy presentation

• Top with a sprinkle of sea salt, or a bit of whipped cream on top

---

Storage:

• Keep in fridge for up to 3–4 days

• Can be frozen for longer storage — just thaw in the fridge before eating

---

Macros (approx per serving, makes 4):

• Calories: ~300

• Fat: ~30g

• Protein: ~5g

• Carbs: ~1g (from dairy)

---

Would you like me to give you a baked carnivore cheesecake version too (like an oven-style cheesecake with eggs and cream)?