Ingredients
2/3 cup fresh strawberries,
softened 8 ounces of cream cheese, and 1/2 cup heavy cream
1/4 cup softened butter,
1/4 cup powdered allulose
Vanilla extract, 1 teaspoon
1
Put ingredients in the food processor’s bowl and process. After scraping the bowl’s sides clean, continue mixing until everything is thoroughly incorporated.
2
Into 24 silicone tiny muffin forms, add the batter or any small fat bomb moulds that you have on hand using a cookie scooper.
3
Put in freezer for ONE to TWO hours.
