Keto Cheesecake Fluff
This Keto Cheesecake Fluff is SO EASY! A creamy, light, and airy low-carb dessert perfect for any occasion.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Serving dishes or ramekins
Ingredients
- 1 cup cream cheese full-fat, softened
- 1 cup double cream heavy cream
- 1/2 cup powdered sweetener erythritol or keto-friendly
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 lemon zest from 1 lemon
- 1/2 cup raspberries or other berries, optional
Instructions
- Take the cream cheese out of the refrigerator to soften for easier whipping.
- In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add the powdered sweetener, lemon juice, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- In a separate bowl, whip the double cream/heavy cream with a mixer until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and fluffy.
- Fold in the lemon zest to add a fresh citrus flavor.
- Spoon the fluff into serving dishes or ramekins. Optionally, top with fresh raspberries or other berries.
- Refrigerate the Keto Cheesecake Fluff for at least 30 minutes to set and meld flavors. Serve chilled.
Notes
- Store the fluff in an airtight container in the refrigerator for up to 3-4 days; best consumed within 2 days for optimal flavor and texture.
- Add fresh berries just before serving to prevent moisture from affecting texture.
- Customize the flavor by adding seasonal spices like pumpkin spice or peppermint extract for festive variations.