Ingredients

• 8 oz (225 g) full-fat cream cheese, softened
• 1 cup (240 ml) heavy whipping cream
• 2 tbsp powdered zero-carb sweetener (optional)
• 1 tsp vanilla extract (optional; contains trace carbs)
• Pinch of salt

Optional Topping

• Crushed freeze-dried cream cheese crisps
• Grated hard cheese lightly toasted
• Cinnamon (adds a small amount of carbs)

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Instructions

1. Whip the Cream

Beat heavy cream until stiff peaks form.

2. Make the Base

In another bowl:

• Beat cream cheese until smooth.
• Add sweetener, vanilla, and salt.
• Mix until fluffy.

3. Fold Together

Gently fold whipped cream into the cream cheese mixture.

4. Chill or Freeze

• Refrigerate 2–4 hours for mousse.
• Freeze 1–2 hours for an ice-cream-like texture.

5. Serve

Spoon into ramekins and add topping if desired.

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Estimated Nutrition (Per Serving, 4 Servings)

• Calories: ~320
• Fat: ~33 g
• Protein: ~5 g
• Total Carbs: ~1–2 g
• Net Carbs: ~1 g

A strictly zero-carb dessert is difficult because:

• Cream cheese contains small amounts of lactose.
• Heavy cream contains small amounts of lactose.
• Vanilla extract often contains trace carbohydrates.

Most low-carb and carnivore eaters would consider this “effectively zero carb.”

Nut Information

This recipe is:

• Nut-free
• Peanut-free
• Almond-free
• Coconut-free

Always check product labels if serving someone with severe allergies because manufacturing facilities vary.

Q&A

Is the dessert in the picture zero carb?

Impossible to verify from the image. It could be:

• Cheesecake mousse
• Whipped cream cheese dessert
• Ice cream
• Semifreddo
• Frozen cheesecake

Most versions contain at least some carbohydrates unless made entirely from very low-carb dairy ingredients.

Can I make it firmer?

Yes. Add:

• 1 tsp gelatin dissolved in water
• More cream cheese
• Freeze longer

Can I make it carnivore-friendly?

Yes. Use only:

• Cream cheese
• Heavy cream
• Salt

Omit sweeteners and flavorings.

Can I make it dairy-free?

Not while keeping the same texture and remaining near zero carb. Most dairy-free alternatives contain more carbohydrates.

Why are there air holes in the dessert?

The holes suggest the mixture was:

• Whipped heavily,
• Frozen and partially thawed,
• Or set with gelatin after aeration.

That airy structure is common in mousse-style desserts.