Quick and easy to make low carb cheesecake salad with only a couple minutes of prep time. To cut back on carbs, I used fresh berries and replaced the condensed milk with heavy cream. Low Carb Cheesecake Salad – You must try this recipe.

To make this simple fruit salad, all you have to do is beat cream cheese with low carb sweetener(s) and heavy cream. Then you just fold in your keto-friendly berries.

Although you can use whole strawberries, I find it’s easier to eat if you dice them up into smaller pieces. However, if you have small berries, they’ll be fine whole.

When making any fruit salad, you’ll want to use fruits that are the lowest in carbs. As long as servings are kept small, the carb amount should stay low for a mixed fruit blend.

And, if you have a good low carb condensed sweetened milk, you can use that instead of the heavy cream and sweeteners. It’s such an easy recipe that you’ll want to make this fruit salad all summer long.

Quick and easy to make low carb cheesecake salad with only a couple minutes of prep time. To cut back on carbs, I used fresh berries and replaced the condensed milk with heavy cream.

 INGREDIENTS

• 16 ounces cream cheese softened

• 1/2 teaspoon monk fruit concentrated powder

• 1/4 teaspoon stevia concentrated powder

• 1 cup heavy whipping cream

• 16 ounces strawberries (cut into bite sized pieces)

• 14 ounces blueberries (about 4 cups)

• 12 ounces blackberries (about 2 cups)

• 6 ounces raspberries (about 1 cup)

 DIRECTIONS

• Beat cream cheese with electric mixer until smooth.
• Add in monk fruit, stevia, and heavy whipping cream. Beat with electric mixer until thick and creamy. If too thick, a little extra cream can be added.
• Fold in fresh berries. Store in fridge or serve immediately.
• Enjoy!

 NOTES

• A total of about 1/2 cup sugar equivalent is needed in the recipe. Therefore, about 1/2 cup of Swerve or Splenda can be used instead of the monk fruit and stevia blend if desired.
• Net Carbs: 6 g

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