This easy keto cheesecake fluff is a light, creamy, and quick dessert that’s perfect for any occasion! Made with simple ingredients like cream cheese, whipped cream, and fresh strawberries, it’s a delicious no-bake treat. Enjoy it as-is or switch up the flavours with your favourite berries for a refreshing, low-carb indulgence.
Ingredients Needed
- 120ml / ½ cup heavy cream (double cream)
- 225g / 8 oz cream cheese, softened at room temperature
- 30g / ¼ cup powdered monk fruit allulose blend
- 15ml / 1 tbsp lemon juice
- 5ml / 1 tsp vanilla extract
- 75g / ½ cup strawberries, chopped
How To Make Low Carb Keto Cheesecake Fluff
- Whip the cream: In a medium bowl, beat the heavy cream until soft peaks form. Set aside.
- Beat the cream cheese: In a large bowl, beat the cream cheese and powdered sweetener until fluffy. Beat in the lemon juice and vanilla.
- Combine the mixtures: Add half of the whipped cream into the cream cheese while beating on low speed until just combined.
- Fold in the rest: Gently fold in the remaining whipped cream until the mixture is smooth and airy.
- Add the strawberries: Fold in the chopped strawberries, then serve immediately or chill before enjoying.
Recipe Tips
- Use softened cream cheese: Let the cream cheese sit at room temperature for 30 minutes before mixing. This helps create a smooth and creamy texture without lumps.
- Whip the cream properly: Beat the heavy cream until soft peaks form, not stiff peaks. Overwhipped cream can make the fluff grainy.
- Fold gently: When combining the whipped cream with the cream cheese, fold carefully with a spatula instead of beating. This keeps the fluff light and airy.
- Chill for better texture: Let the cheesecake fluff chill in the fridge for at least 30 minutes before serving. This enhances the flavor and makes it even creamier.
- Adjust sweetness: Taste the mixture before folding in the whipped cream. If you prefer it sweeter, add a little more powdered sweetener and mix well.
How To Store Leftovers?
- Refrigerate: Store any leftover cheesecake fluff in an airtight container in the fridge for up to 3 days. Keep it chilled until ready to serve for the best texture.
- Freeze: Place the cheesecake fluff in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1/4 cup
- Calories: 300 kcal
- Total Fat: 30.2g
- Saturated Fat: 68.1g
- Cholesterol: 321mg
- Sodium: 771mg
- Potassium: 459mg
- Total Carbs: 4g
- Net Carbs: 3.9g
- Fiber: 0.1g
- Sugar: 3.1g
- 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
Low Carb Keto Cheesecake Fluff Recipe
Description
This easy keto cheesecake fluff is a light, creamy, and quick dessert that’s perfect for any occasion! Made with simple ingredients like cream cheese, whipped cream, and fresh strawberries, it’s a delicious no-bake treat. Enjoy it as-is or switch up the flavours with your favourite berries for a refreshing, low-carb indulgence.
Ingredients
Instructions
- Whip the cream: In a medium bowl, beat the heavy cream until soft peaks form. Set aside.
- Beat the cream cheese: In a large bowl, beat the cream cheese and powdered sweetener until fluffy. Beat in the lemon juice and vanilla.
- Combine the mixtures: Add half of the whipped cream into the cream cheese while beating on low speed until just combined.
- Fold in the rest: Gently fold in the remaining whipped cream until the mixture is smooth and airy.
- Add the strawberries: Fold in the chopped strawberries, then serve immediately or chill before enjoying.
Notes
- Use softened cream cheese: Let the cream cheese sit at room temperature for 30 minutes before mixing. This helps create a smooth and creamy texture without lumps.
- Whip the cream properly: Beat the heavy cream until soft peaks form, not stiff peaks. Overwhipped cream can make the fluff grainy.
- Fold gently: When combining the whipped cream with the cream cheese, fold carefully with a spatula instead of beating. This keeps the fluff light and airy.
- Chill for better texture: Let the cheesecake fluff chill in the fridge for at least 30 minutes before serving. This enhances the flavor and makes it even creamier.
- Adjust sweetness: Taste the mixture before folding in the whipped cream. If you prefer it sweeter, add a little more powdered sweetener and mix well.
Low Carb Keto Cheesecake Fluff Recipe
