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Keto Cheesecake Mousse

Ingredients:

  1. Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
  2. Whip the cream cheese and sweetener until light and fluffy. Add ⅓ of the whipped cream and mix well.
  3. Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.
    NOTE:
    (To Store): Cover the fluff with plastic wrap or place in a storage container with a lid. It will last 5-7 days in the fridge. (To Freeze): Keep airtight and freeze for up to three months. It is delicious partially frozen. Just thaw for about 30 minutes before serving.

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