8 oz softened cream cheese, I used Philadelphia Cream Cheese 1/2 cup softened unsalted butter, I used Kerrygold 1/2 cup almond butter, I used Zinke Orchards (nothing but almonds in it!) 1/3 cup low carb sweetener, I used Swerve sweetener 1 tsp vanilla, I used Madagascar Bourbon 1 pinch Pink Sea Salt, I used Sherpa Extra Fine 4 oz low carb chocolate chips, I used Lilly’s Dark Chocolate baking chips (unsweetened baker’s chocolate like this one here is another, less expensive alternative!)

With a hand mixer, cream together the first six ingredients until everything is incorporated well and a little fluffy.

Then with a silicon spatula (or the hand mixer on low) fold in the chocolate chips.

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Refrigerate for about 20 minutes or until the mixture firms up a bit.