Low Carb Keto Cheesecake Fluff Recipe

I’ll be honest: I didn’t get cheesecake fluff at first. Why not just eat cheesecake? But after one too many attempts to “just have a spoon” of the real thing and watching my blood sugar do the cha-cha slide, I knew I needed a fix that felt just as indulgent—without the glucose drama.

This version nails it. It’s ultra-creamy, no-bake, and comes together in one bowl (well, technically two, but who’s counting). It’s not just “keto for keto’s sake.” It actually tastes like dessert—sweet, tangy, silky, and just enough texture from fresh berries to keep it interesting.

Why This One Works So Well

This isn’t some sad mix of cream cheese and regret. Here’s why it hits the mark:

• The sweetener blend (monk fruit + allulose) tastes clean and doesn’t leave a weird cooling aftertaste.
• Whipped cream folded into cream cheese gives it a mousse-like lift without gelatin or weird binders.
• Fresh lemon juice brightens it up—trust me, it’s the difference between “meh” and “more, please.”
• No crust, no bake, no blood sugar spike. Enough said.

What I Used (And Why It Worked)

• Heavy cream (½ cup / 120ml) – This brings the airy volume. Soft peaks only! Overwhipped turns it grainy.
• Cream cheese (8 oz / 225g, room temp) – The base. Softened is non-negotiable if you want smooth fluff.
• Powdered monk fruit + allulose blend (¼ cup / 30g) – No cooling effect, no weird texture. Don’t sub in granular—your fluff will feel gritty.
• Lemon juice (1 tbsp / 15ml) – Adds brightness and cuts the richness. Don’t skip it.
• Vanilla extract (1 tsp / 5ml) – Because cheesecake without vanilla is just sad.
• Strawberries (½ cup / 75g, chopped) – Adds natural sweetness, fiber, and texture. Keep the pieces small for better distribution.

Keto Swaps That Actually Work

Swap	Result
Raspberries or blueberries instead of strawberries	Still keto-friendly, slightly tangier or sweeter depending on the berry
Mascarpone instead of cream cheese	Richer and smoother, but slightly higher in fat
Coconut cream instead of heavy cream	Works for dairy-free folks, but flavor will change—tastes more tropical
Omit berries completely	Pure cheesecake fluff – lower carb, no texture pops

💡 Want chocolate? Stir in 1 tbsp of unsweetened cocoa powder into the cream cheese mix before folding in whipped cream. Add shaved 85% dark chocolate on top.

What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Fluff turned grainy	Overwhipped cream or cold cream cheese	Whip cream to soft peaks only; soften cheese for 30 mins
Too sweet or not sweet enough	Taste buds vary wildly on keto	Taste before folding in whipped cream and adjust
Fluff too dense	Overmixed at the folding stage	Use a spatula and gentle folding motion, not a mixer

How I Make It – Step-by-Step

1. Whip cream in a medium bowl until soft peaks form. Set aside.
2. In a large bowl, beat cream cheese and powdered sweetener until smooth and fluffy.
3. Add lemon juice and vanilla to the cream cheese mixture and beat until combined.
4. Fold in half of the whipped cream with a spatula or on low speed.
5. Gently fold in the rest of the whipped cream until smooth and airy.
6. Fold in strawberries.
7. Chill for 30 minutes if you’ve got the patience. Serve cold.

I portion this into 4 ramekins right away. Makes tracking macros ridiculously easy.

Keto Cooking Tricks That Help

• I always weigh the strawberries. Half a cup by eye can swing the carb count fast.
• If I’m doubling the recipe, I whip the cream in a stand mixer but finish folding by hand.
• You can pre-mix the cream cheese/sweetener/lemon base and keep in the fridge—fold in whipped cream just before serving.

Freezing + Reheating Without Ruining It

• Fridge: Airtight container, up to 3 days. It firms up beautifully overnight.
• Freezer: Yes, but texture softens after thawing. Freeze in silicone molds, then pop out what you need.
• To thaw: Move to fridge overnight. Don’t microwave—it’ll separate.

What I Googled Before Making This

Can I eat this on keto?
Yes—net carbs clock in at about 3.9g per serving. Just don’t eat the whole bowl (been there).

Can I use erythritol instead of monk fruit/allulose?
You can, but it won’t dissolve as smoothly. Expect a grainier texture unless you powder it yourself.

Is this diabetic-friendly?
It is for me (T2, diet-controlled). But always test your own response—especially with the berries.

Can I make this ahead for a party?
Yes! Make the base the night before, then fold in whipped cream and berries the day of for best texture.

Nutrition Facts

Serving Size: 1/4 cup

Nutrient	Amount
Calories	300 kcal
Total Fat	30.2g
└ Saturated Fat	18.1g
Cholesterol	90mg
Sodium	200mg
Potassium	120mg
Total Carbs	4.0g
└ Fiber	0.1g
└ Sugar	3.1g (from strawberries)
Net Carbs	3.9g
Protein	4.2g

Check out More Recipes:

• Low Carb Keto Flourless Chocolate Cake
• Low Carb Keto Angel Food Cake Recipe
• Low Carb Keto Red Velvet Cake Recipe