In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until it is softened and has spread out in the bowl.

Add the Keto Chow and heavy cream and beat on medium speed until they are fully mixed in.

Add the butter and the sweetener; add the peppermint extract and food coloring now if using.

Beat the mixture for about 30-45 seconds on low speed, then raise the speed to medium-high and whip until the mixture looks light and fluffy.

Scoop out teaspoon sized balls onto a tray lined with waxed paper or parchment paper.

Or prepare an 8” X 6” or similar sized rectangular cake pan by greasing and lining with parchment paper cut to fit the bottom of the pan. Spread the mint mixture into the pan in an even layer.

Chill in the coldest part of your refrigerator for at least 4 hours, preferably overnight. When it has set, turn it out of the pan, remove the parchment paper and cut it into small squares.

If it becomes too soft to work with, place it in the freezer for a few minutes.