Add a little olive oil to a large pan, then add the ground sausage. Break it apart as it browns.
Add the cayenne pepper, black pepper, and salt as it cooks.
Once the sausage is fully cooked, if there is any excess liquid, drain it off.
Put your pan back on the stove and add cream cheese and diced tomatoes. Do not drain the diced tomatoes.
Stir until your cream cheese is smooth and fully incorporated.
Taste for salt and adjust.
Simmer on medium-low heat for 5-10 minutes.
This recipe contains 8 servings with 3 net carbs per serving. Each serving is 2 full tablespoons.
Make sure the cream cheese is at room temperature. If you need to defrost it quickly, place the cream cheese foil packaging in warm water for a few minutes. You can also microwave the cream cheese in bursts of 10 seconds till it is softened.
You can add additional aromatics like scallions, onions, or garlic, for more flavor. Simply sauté these ingredients before you add the sausage to get some nice caramelization.
I added just a bit of cayenne pepper to make it spicy. You can add more or less or even omit it altogether.
You can add some additional toppings, like seeds, nuts, bacon, or your favorite veggies.