Here’s a delicious, low-carb recipe for Keto Cheesecake Fluff—light, creamy, and guilt-free!
Keto Cheesecake Fluff
Servings: 4–6
Prep Time: 10 minutes
Chill Time: 30 minutes
Ingredients:
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (50 g) powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- Optional toppings: fresh berries, chopped nuts, sugar-free chocolate chips
Instructions:
- Whip the cream:
- In a mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- Mix cream cheese and sweetener:
- In another bowl, beat the softened cream cheese, sweetener, and vanilla extract until smooth and creamy.
- Combine:
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
- Chill:
- Spoon into serving dishes and refrigerate for at least 30 minutes to set.
- Serve:
- Top with fresh berries, nuts, or sugar-free chocolate before serving. Enjoy!
💡 Tips:
- For extra cheesecake flavor, add 1–2 tsp lemon juice or lemon zest.
- You can make it even fluffier by folding the whipped cream in gently in two steps.
- Store leftovers in the fridge for up to 3 days.
If you want, I can also give a “no-bake keto cheesecake fluff parfait” version layered with berries for a fancier dessert that looks bakery-level but takes just 5 minutes to assemble. Do you want me to do that?
