This keto fluff is so easy and quick - you only need 4 ingredients! It tastes like key lime cheesecake without the crust. Plus, it's sugar-free, low carb and ready in 5 minutes.
I love a sweet after dinner, and this recipe simply hits the spot. It's so easy to make, and everybody in my family loves it.
And even better, it's just 2.7g net carbs per serving.
This keto lime fluff is a variation on my keto cheesecake fluff. It has a creamy texture and is packed with citrus flavor.
It tastes just like no bake cheesecake, only without the crust.
The great thing about this delicious dessert is that you can eat it straight away - it literally takes five minutes. So, if you're sitting around the table after dinner and suddenly feel like dessert, here's your solution!
I've used a piping bag to make it look pretty, but you could simply spoon it into cups.
Let's take a look at the ingredients:
Cream Cheese - Make sure it is full fat.
Lime - I'm using both the zest and the juice.
Powdered Sweetener - I used to make this recipe with a powdered erythritol monk fruit sweetener blend that is a 1:1 sugar replacement. This works well. Today, I prefer using allulose because it gives an even smoother result. You can even use stevia drops.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Put the cream cheese, sweetener and lime juice in a mixing bowl and blend until smooth.
Step 2: In a separate bowl, whip the heavy cream until soft peaks form.
Step 3: Fold the whipped cream into the cream cheese mix and grate in the zest of a lime.
Step 4: Fill the fluff into a piping bag and pipe into 6 dessert cups. If you don't have a piping bag, simply spoon into the cups!
Decorate with lime zest and a slice of lime. Enjoy straight away or chill in the fridge until ready to serve.
This is a really easy recipe, but I still have some tips for success:
Use an electric mixer. I used a handheld mixer, but a food processor or stand mixer will also work. You won't get a smooth result with just a fork!
Cold ingredients. Both cream cheese and cream should be whipped straight from the fridge. This way, the mix stays firmer. Some recipes recommend to use softened cream cheese. I have found that this is not necessary.
Powdered sweetener is non-negotiable, especially if it is erythritol-based. If you only have granulated sweetener to hand, powder it in a food processor or coffee grinder before using.
If you omit the lime juice and zest, you can customise the flavor of this keto fluff. Get creative!
Vanilla - Add 1 teaspoon of vanilla extract.
Lemon - Use lemon juice and lemon zest instead of lime.
Chocolate - Add 2-3 tablespoons of unsweetened cocoa powder and sugar-free chocolate chips. Also, increase the sweetener to taste.
Peanut butter - Stir in 2 tablespoons of soft peanut butter.
Pumpkin - Add 2 tablespoons of pumpkin puree and a little pumpkin spice mix. Or, make my keto pumpkin mousse!
It's possible to use mascarpone instead of the cream cheese. This would make the mousse even creamier as it's higher in fat. You could also add 1 teaspoon of vanilla extract. Somehow, vanilla makes everything taste better!
Make a cheesecake crust with either 3 tablespoons coconut flour or 6 tablespoons almond flour, 1 teaspoon sweetener and 1 teaspoon melted butter. Stir with a fork until you have a crumbly mix. Put at the base or on top of the fluff.
Use coconut cream instead of the cream and a dairy free cream cheese. Add some gelatine as well as coconut cream will always end up softer than dairy cream.
Store the mix in the refrigerator for up to 5 days.
If you prepare the keto cheesecake mousse in advance and looks are important, pipe it into cups directly before serving. That way you won't mess it up when you cover it with cling film.
You can freeze any leftovers in ice cube trays as bite sized keto fluff fat bombs. Freeze for up to 3 months.
More Keto Mousse Recipes
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Keto Key Lime Fluff - only 4 ingredients!from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 cup cream cheese 240g
- 1 cup double cream / heavy cream 240ml
- ⅓ cup allulose 60g, or more, to taste
- 3 tablespoon lime juice (about 1 lime)
- zest of 1 lime
- Put the cream cheese, sweetener and lime juice in a mixing bowl and blend until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Add the whipped cream to the cream cheese mix, grate in the zest of 1 lime and blend until nice and firm.
- Fill the fluff into a piping bag and pipe into 6 dessert cups. If you don't have a piping bag, simply spoon into the cups!
- Decorate with lime zest and a slice of lime. Enjoy straight away or chill in the fridge until ready to serve.