Keto Cheesecake Fluff
User Reviews
5
Keto Cheesecake Fluff
Description
This Keto Cheesecake Fluff begins with heavy cream whipped to stiff peaks, carefully avoiding overmixing to maintain a light texture. Separately, softened cream cheese is mixed with monk fruit sweetener and vanilla for flavor. The whipped cream is folded in until smooth and combined, creating a fluffy, creamy consistency reminiscent of cheesecake filling. Chilling it for at least 30 minutes allows it to firm slightly. It can be served alone or with toppings like fresh berries or various sugar-free sauces for a satisfying low-carb dessert or snack option. The recipe’s simplicity and few ingredients keep the focus on creamy texture and mild sweetness.
Ingredients
- 8 ounces cream cheese softened
- 1 cup heavy cream
- ⅓ cup Monk Fruit Sweetener or allulose
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, pour in the heavy cream and mix to stiff peaks using a hand mixer. Do not over mix, otherwise you will have butter.
- Add the cream cheese into a separate mixing bowl and fluff up using a hand mixer.
- Add in the sweetener and vanilla, the continue mixing.
- Pour the whipped cream into the cream cheese bowl and mix just until combined and smooth.
- Chill in the fridge for 30 minutes or until it has firmed up a little. Serve with fresh berries or a number of other toppings I’ve listed below.
Notes
- Chill the fluff for at least 30 minutes before serving to allow it to firm up.
- Top with fresh berries or sugar-free sauces such as chocolate, salted caramel, raspberry, or strawberry for variety.
- Use monk fruit sweetener or allulose to maintain keto compliance and sweetness without sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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