- 2 8 oz blocks cream cheese
- 1 cup powdered Swerve (erythritol)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Blend cream cheese and Swerve until fluffy.
In a separate bowl, whip heavy cream and vanilla until stiff peaks form.
Fold whipped cream into cream cheese mixture until smooth.
Chill for at least 1 hour before serving.