Ingredients
Method
- To make this delicious keto cheesecake fluff, you only need five minutes! Start by whipping the cream — doing it by hand is possible, but I recommend using an electric mixer to save time and energy. This will give you that smooth and airy texture you’re aiming for.
- Mix the heavy whipping cream in a stand mixer until it forms stiff peaks. This step is key to getting that fluffy consistency. Once done, transfer the mixture to another bowl to make space for the next part of your dessert.
- In the same mixer, combine the cream cheese and sweetener until it’s perfectly fluffy and smooth. Then, pour ⅓ of your homemade whipped cream into the mixture and combine it gently until everything blends together.
- Now fold the rest of the whipped cream into the cheesecake fluff mixture until it’s completely combined. Divide it into serving bowls, and enjoy it as is or top with your favorite berries. You can also eat it plain for a lighter option.
- Here’s an expert tip — make it look extra fancy by using a piping bag with a star tip to pipe the fluff into your bowls instead of spooning it in. It’s a simple trick that instantly makes your dessert feel restaurant-worthy.
Notes
Nutrition: These nutrition facts are based on one serving. The recipe makes 4 servings, each with just 4 net carbs.
To Store: Cover the cheesecake fluff tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for 5–7 days to keep it fresh and creamy.
To Freeze: Seal the fluff in an airtight container and freeze for up to 3 months. It tastes amazing even partially frozen—just thaw for about 30 minutes before serving for the perfect texture.