A simple keto cheesecake fluff dessert that’s less than 5 minutes to prepare. A great option to mix in with your favorite keto granola or berries in a low carb dessert. Soft, creamy pudding like cheesecake that has a fluffy, airy mousse-like feel in every bite that is a super light sugar-free option to calm any sweet tooth.
Sometimes you have the need for cheesecake and don’t feel like baking a traditional cheesecake. For good reason with time, but what with the invention of buying cheesecake in a tube sometimes the fluff itself is perfect. Keto desserts are great but we don’t have the option to go buy cheesecake filling just yet. The fluff is the part of the cheesecake we all love the most. The base with the cream cheese, sweetener and vanilla flavoring. Unlike a no bake cheesecake there is no crust involved but you can top it off with things like your favorite cookies.
How To Make Keto Cheesecake Fluff
- Full Fat Cream Cheese
- Heavy Cream
- Keto Powdered Sweetener (I used Allumonk)
- Vanilla Extract
Putting It All Together
To start, soften cream cheese. Mix with powdered sweetener or something very fine. Add in vanilla extract and liquid sweetener for flavor. Set aside.
Next, save this last so that the air stays in the whipped cream. Beat the heavy cream until it forms stiff peaks. When this is done go to the next step.
Carefully, using a spatula fold in a little whipped cream at a time. You don’t want to whisk or use a hand mixer. You worked hard beating that air in you want to save it. Continue folding until all whipped cream is mixed well throughout the cheesecake fluff.
Now, you can eat it as is or stick it in the refrigerator for a few hours and it’ll harden up some. This depends on personal preference and truly doesn’t matter either way. I am greedy, so hand me a spoon now!
Frequently Asked Questions (FAQs)
Is Cheesecake Keto?
Yes, cheesecake along with most dairy based desserts are the best you can make on keto. But, it has to be a keto cheesecake. A typically cheesecake is full of sugar and would pass the 20g net carbs a day that we get on keto. Note, they are still very calorie dense but what makes them amazing is the flavor of the high fat content without all the added sugar. I show you how to keep a cheesecake sweet the natural way.
How To Whip Heavy Whipping Cream?
You can use heavy cream or heavy whipping cream out of the store. Both will work for this recipe. First, make sure it is cold. When using a hand whisk or a hand mixer always note the stage your whipped cream is in. Heavy cream can be over whipped and turn into butter, that’s not what you want. Look for little movement and stiff peaks. If using a hand mixer beat at a high speed. You’ll notice the waves turning into ripples and this is where you need to start and stop to check for stiff peaks.
Best Sweeteners To Use?
Sweeteners are hard to choose because now there are so many to choose from. In general, I recommend any sweetener without an aftertaste or one with very little. Your best options are:
- Monk Fruit
Now xylitol seems to be buried. No one talks about it anymore but it doesn’t have an aftertaste at all. Maybe because it’s dangerous to pets and as a dog lover I don’t play that. But, its sweetness is very close to sugar but beware of brands because some produce major stomach issues. In all my cheesecake recipes over the past year my go to sweetener is Allumonk by ChipMonk Baking. This isn’t sponsored but what makes the sweetener the best is it’s made with allulose and monk fruit. There is no aftertaste and the texture is very fine so it melts into the cheesecake perfectly. Anything with erythritol will leave a gritty, crunchy texture in your cheesecake and a cool aftertaste.
If using stevia, be mindful of the strong aftertaste. I due suggest the liquid sweetener in a small quantity that will work well but not as the main sweetener.
Other Keto Cheesecake Recipes
Topping It Off
- Keto Vanilla Wafers
- Keto Whipped Cream
- Lemon or key lime juice
Keto Cheesecake Fluff
- 4 ounces full fat cream cheese
- 4 ounces heavy cream
- 1/4 cup Allumonk (or powdered sweetener)
- 1/2 teaspoon liquid monk fruit (optional for extra sweeteness)
- 1.5 teaspoon vanilla extract
- With a hand mixer beat the cream cheese and powdered sweetener together. Then add in vanilla extract and liquid monk fruit.
- In a seperate bowl beat heavy cream until stiff peaks form
- Carefully fold in whipped heavy cream into cream cheese mix a little at a time. You don't want to flatten the air in the whipped cream.
- Eat now or cover and store in sealed container in refriderator to firm up a little because after mixing it'll be super smooth. Doesn't matter whether you wait or not, it is pure personal preference.