Keto Cheesecake Fluff

Keto Cheesecake Fluff


  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 4


  • 8 oz cream cheese
  • 8 oz heavy cream
  • ½ cup powdered erythritol


  • Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
  • Whip the cream cheese and sweetener until light and fluffy. Add ⅓ of the whipped cream and mix well.
  • Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.


Nutrition: The nutrition facts are for one serving. This recipe makes 4 servings, with 4 net carbs per serving.
To Store: Cover the fluff with plastic wrap or place in a storage container with a lid. It will last 5-7 days in the fridge.

To Freeze: Keep airtight and freeze for up to three months. It is delicious partially frozen. Just thaw for about 30 minutes before serving.


Calories: 390 | Carbohydrates: 4g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 140mg | Sodium: 204mg | Potassium: 121mg | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

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