keto Chocolate Cheesecake Fluff with Blueberries
Introducing our latest keto dessert creation: a decadent Chocolate Cheesecake Fluff that’s bound to satisfy your sweet tooth cravings while keeping you on track with your low-carb lifestyle! Imagine a velvety-smooth blend of rich cocoa and creamy cheesecake, whipped to perfection and topped with plump blueberries for a burst of freshness. Each spoonful is a guilt-free indulgence, delivering all the flavor without the carbs. Whether you’re hosting a dinner party or simply treating yourself, this recipe is a must-try for any keto enthusiast. Simple to make and bursting with flavor, it’s sure to become a staple in your recipe collection.
Here’s a detailed recipe for Chocolate Cheesecake Fluff with Blueberries:
Ingredients:
- 1 cup heavy cream
- 1/2 cup erythritol (or your preferred sweetener)
- 8 oz cream cheese, softened
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Fresh blueberries (optional topping)
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Instructions:
- In a large mixing bowl, pour in the heavy cream.
- Using a hand mixer or a stand mixer, beat the heavy cream until it thickens and forms stiff peaks. This usually takes about 5 minutes on medium-high speed.
- Add the softened cream cheese, erythritol (or sweetener of choice), and vanilla extract to the whipped cream.
- Blend the mixture until it becomes smooth and well combined. Make sure there are no lumps of cream cheese left.
- Once the cream cheese mixture is smooth, add the unsweetened cocoa powder.
- Carefully fold in the cocoa powder until it’s fully incorporated into the mixture. Be gentle to avoid deflating the whipped cream.
- Once everything is well combined, you can transfer the Chocolate Cheesecake Fluff into serving bowls or glasses.
- If desired, top each serving with three fresh blueberries for a burst of color and flavor.
- You can serve the fluff immediately or refrigerate it for a couple of hours to let it set and chill before serving.
- Enjoy your decadent and keto-friendly Chocolate Cheesecake Fluff with Blueberries