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- 8 ounces cream cheese, softened to room temperature
- 1/3 cup unsalted butter, softened to room temperature
- 1 3/4 teaspoons Cinnamon
- 1/4 teaspoon Nutmeg
- 2 tablespoons Splenda
- whip all ingredients together with an electric blender on medium speed until thoroughly mixed and smooth. Store in sealable container for up to three weeks. Use to spread on your favorite low carb crackers, low carb tortillas ,or slather on warm crepe's. This recipe yields 10 servings (135 calories) and 1 carb per serving.