Keto Cheesecake Fluff
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Learn how to make my easy Keto Cheesecake Fluff! Made with cream cheese, heavy whipping cream, vanilla, and my favorite sugar-free sweetener, it’s light, delicate, and of course… fluffy!! Top with mixed berries to create a show-stopping individual dessert option that is incredibly delicious… and low carb!
Keto Cheesecake Fluff
I’ve been seeing recipes for keto cheesecake fluff all over the place lately, so you know I had to make my own version!!
Keto and low carb diets don’t have to be as restrictive as you may think… you can still enjoy sweet treats and desserts without fear of going over your carb count.
This keto cheesecake mousse is living proof! There are minimal carbs and it tastes sooo good.
All you need are a handful of easy ingredients — seriously, you only need 4 main things — and about 10 minutes to pull this recipe off.
I love serving the fluff in individual glass jars too. It’s the little touches like that that make them even more special!
Sort of like a mixture between fluffy cheesecake and mousse, they’re so tasty and cute looking that you could definitely serve these to guests.
They’ll never guess they’re totally keto friendly!!
Ingredient Notes and Substitutions
- Cream Cheese – Forms the base of your keto cheesecake mousse! Make sure to take it out of the fridge 30 minutes to 1 hour before using so it comes to room temperature.
- Powdered Allulose – If you’ve never heard of powdered allulose before, it’s a natural sugar-free sweetener that I have been loving recently!
It’s found in fruits and plants and tastes exactly like sugar! - Heavy Cream – Also needed for that creamy and fluffy texture I know you’re all after! Heavy cream is also low carb, making it perfect for this keto recipe.
- Vanilla Extract – For added warm, sweet flavor!
- Berries – You can use strawberries, raspberries, and/or blueberries as a fun garnish. These are optional but will take your dessert from tasty to extra tasty.
Tips and Tricks to Make the Perfect Keto Cheesecake Fluff Recipe
- Pop the cream cheese in the microwave to save time.
As mentioned, you need that cream cheese to come to room temperature to make whipping it into cheesecake fluff easier!
If you don’t have time to let it sit out, you can nuke it in the microwave in short bursts — I’m talking 10 seconds tops! — until softened.
Just be careful not to melt it… and remove any aluminum packaging that may, erm, explode.
- Whip the cream in stages.
Remember to divide the heavy cream into two parts. Then, whip ¼ cup along with the powdered allulose and cream cheese until smooth.
You’ll whip the remaining cream too, but separating them and whipping the smaller portion to stuff peaks will give you lighter and fluffier results!
- Fold gently.
When incorporating your freshly made whipped cream, gently fold it in thirds.
Start with a large fold, then a few smaller ones until combined. This will keep your keto cheesecake mousse from becoming too dense.
- Consider chilling these.
I like to let my cheesecake fluff chill in the fridge for a few different reasons.
First, it helps everything set properly. It also gives the flavors a chance to really meld — and firms up the texture.
A quick, 30-minute chill should be fine, or you can leave it for up to 2 hours!
Prep Ahead
- Bring the cream cheese to room temperature
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Serve your low carb cheesecake fluff immediately, or let it chill first. I absolutely love this topped with fresh berries… I’m a huge berry gal, what can I say?!
You could also get super creative with how you use this keto cheesecake fluff recipe. Why not add it on top of brownies or even chocolate cake as a yummy substitute for frosting?
You could even use it as an alternative to fruit dip — pair it with those berries I mentioned or some slices of apple or pineapple!
It would also taste yummy on ice cream. There are plenty of options!!
Storing Keto Cheesecake Mousse
You can store leftovers in an airtight container in the fridge for up to 3-4 days.
Leave off the berries until serving — they’ll become soggy if you add them to the fluff and then store everything together.
I don’t recommend freezing low carb cheesecake fluff as the texture will become funky when frozen and then thawed.
Low Carb Cheesecake Fluff FAQ
There are barely any carbs in my keto cheesecake fluff recipe! Only about 0.3 grams of net carbs, to be exact.
It could be for a few reasons! First, you need to make sure that your cream cheese was truly softened to room temperature — cold cream cheese won’t whip up as light and airy!
You also need to make sure not to overwhip the whipped cream. If you do it will become dense and won’t fold into the cheesecake mixture smoothly.
I use powdered allulose because it’s sugar-free and powdered. Granulated options will change the texture, plus powdered sugar of course contains sugar.
If you need a replacement, you can always place erythritol or monk fruit in a food processor and grind until it becomes more of a powder.
You can still make my keto cheesecake fluff, it will just require a lot of elbow grease!
Use a whisk and a large bowl for the cream cheese mixture, and a separate bowl and whisk for the whipped cream. Make sure to whip the cream to stiff peaks — again, you’ll have to put your back into it but it is possible!
Enjoy!
With love, from our simple kitchen to yours.
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Keto Cheesecake Fluff
Ingredients
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered allulose
- 1 cup heavy cream, divided
- 1 tablespoon vanilla extract
- chopped fresh berries, optional. strawberries, raspberries, and/or blueberries
Instructions
- To a large bowl using the hand mixer with whisk attachments, beat the cream cheese, allulose, and ¼ cup of the heavy whipping cream until smooth and fluffy.
- In a separate bowl, using an electric hand mixer on high speed, whip the remaining cream and vanilla extract to a whipped cream consistency.
- Using a rubber spatula, fold the whipped cream into the cream cheese mixture until well combined. Add chopped berries if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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