Keto Cheesecake Fluff (Print version)
A decadent, creamy, and airy low-carb dessert bringing classic cheesecake flavors without the guilt.
# What goes in:
→ Base
01 - 8 oz cream cheese, softened
02 - 1/3 cup heavy whipping cream
03 - 1/4 cup powdered erythritol or preferred keto sweetener
04 - 1 tsp vanilla extract
05 - Zest of 1 lemon (optional)
→ Topping (optional)
06 - 1/4 cup fresh berries (raspberries, strawberries, or blueberries)
07 - 1 tbsp chopped pecans or walnuts
# Cooking steps:
01 - Beat the softened cream cheese in a medium mixing bowl using a hand mixer until smooth and fluffy.
02 - Add the powdered erythritol and vanilla extract to the cream cheese. Beat until fully incorporated.
03 - Gradually pour in the heavy whipping cream while continuing to beat. Mix until the mixture becomes light, airy, and holds soft peaks. Fold in lemon zest if using.
04 - Spoon the cheesecake fluff evenly into four serving glasses or bowls.
05 - Top with fresh berries and chopped nuts if desired. Serve immediately or refrigerate for up to 2 days for a colder, firmer texture.
# Tips from flavorandfeast:
01 -
- Tastes like youre eating cheesecake for breakfast with zero guilt attached
- Ready in under ten minutes with ingredients you probably already have
- Satisfies intense sweet cravings without kicking you out of ketosis
02 -
- Cold cream cheese will give you a lumpy, sad mixture every single time
- Stop whipping once you see soft peaks or you might accidentally make butter
- This fluff tastes even better after a few hours in the fridge
03 -
- Room temperature ingredients are non negotiable for the smoothest texture
- Chill your mixing bowl for ten minutes before starting for faster whipping