1 tsp vanilla extract
1/4 cup heavy cream
1 cup raspberries (fresh or frozen)
1 tbsp powdered erythritol (for raspberry swirl)
Directions
1. In a medium mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and well combined.
2. Gradually add the powdered erythritol to the mixture, beating continuously until fully incorporated.
3. Add the vanilla extract and heavy cream, and continue to beat the mixture until it is light and fluffy.
4. In a small saucepan, cook the raspberries over medium heat until they break down and become syrupy, about 5-7 minutes.
5. Strain the raspberry mixture through a fine mesh sieve to remove the seeds, then stir in the 1 tbsp of powdered erythritol until dissolved.
6. Line an 8×8 inch baking dish with parchment paper, allowing the paper to overhang the sides for easy removal.
7. Spread the cream cheese mixture evenly in the prepared baking dish.
8. Drop spoonfuls of the raspberry mixture over the top of the cream cheese mixture.
9. Use a knife or skewer to gently swirl the raspberry mixture into the cream cheese base, creating a marbled effect.
10. Refrigerate the fudge for at least 2-3 hours, or until it is firm and set.
11. Once set, remove the fudge from the baking dish using the parchment paper overhang, and cut into 16 squares.
Variations & Tips
For a different flavor profile, you can swap the raspberries for other low-carb fruits like strawberries or blackberries. If you prefer a nutty twist, consider adding a handful of finely chopped nuts such as pecans or walnuts to the cream cheese mixture. For a richer chocolate flavor, you could also mix in a few tablespoons of cocoa powder with the cream cheese and butter before adding the sweetener. Remember, adjusting the sweetness level to your liking is easy by adding more or less erythritol to the recipe.
