Keto Cheesecake Fluff

Keto cheesecake fluff is one of the easiest sugar free desserts! It's a creamy and light low carb mousse. This keto fluff contains only 5 ingredients and takes just 5 minutes to prepare.

I love simple and quick sugar free sweets. The kind of desserts you don't have to turn the oven on for. Or wait 3 hours until they're ready.

Keto fluff is everything the name suggests: a fluffy, airy sugar-free mousse. It tastes just like the filling of a no-bake cheesecake.

This is a dessert that you can whip up on the spot with minimal prep. When you pipe it into dessert cups, it looks impressive enough to serve at a dinner party.

Of course, you can simply spoon the fluff into bowls when it's just you and the family. I can assure you that the taste is just as divine.

Also try my protein fluff!

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Toppings
• Recipe Variations
• Recipe FAQs
• Storage
• Related Recipes
• Recipe

Ingredients

Here are the 5 ingredients you'll need for this recipe:

• Cream Cheese - I like Philadelphia. Use a fridge-cold full-fat cream cheese. As long as you blend with an electric mixer, there is no need to warm the cream cheese firm to prevent clumping.
• Heavy Cream - This should also be straight from the fridge.
• Powdered Sweetener - I used powdered erythritol. Powdered allulose, monk fruit sweetener blends or xylitol also work.
• Vanilla Extract plus Lemon juice

See the recipe card for full information on ingredients and quantities.

Instructions

This is a very simple recipe. Here are the basic steps.

For detailed instructions, scroll down to the recipe card.

1.) In a large mixing bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.

2.) In a separate bowl, blend the cream until it is firm but not stiff.

3.) Combine the cream cheese mix and the whipped cream with a spatula.

Fill the keto cheesecake mousse into a piping bag and pipe into 6 dessert bowls.

Tip: You can make a simple piping bag out of a sturdy ziplock plastic bag. Just cut off a corner and get piping!

Alternatively, spoon the mix into your bowls. Even less work, same great taste.

Toppings

I went for raspberries and blueberries (plus additional lemon zest and mint leaves). Here are more ideas:

• Use other fruit such as strawberries or blackberries.
• Scatter over homemade sugar free chocolate chips which you could scatter over the mousse.
• Make a simple chocolate sauce by melting sugar-free or 90% dark chocolate with a tablespoon of cream or coconut oil.
• Keto caramel sauce. If you've ever eaten a salted caramel cheesecake you'll know cheesecake and caramel are a match in heaven!
• Sugar free lemon curd
• Chopped nuts (walnuts, hazelnuts, pecans)
• Coconut flakes or low carb granola
• A teaspoon of runny almond butter (thin with coconut oil if necessary)

You can also add a simple almond flour crumble (mix ½ cup almond flour, 2 tablespoons melted butter and 1 tablespoon sweetener). Add it to the bottom of the serving cups as a gluten-free crust or spoon it over the top.

Recipe Variations

It is possible to use mascarpone instead of the cream cheese. This would make the mousse even creamier as mascarpone is higher in fat.

You can also play around with the flavours. For example, add 2 tablespoons of peanut butter for a keto peanut butter mousse.

Or, add cocoa powder to make a sugar-free chocolate mousse. In both cases, I recommend omitting the lemon juice and zest and only using vanilla extract.

A fruity mousse would also be delicious. Blending ¼ cup of strawberries directly into the cream cheese mix adds a lovely colour and taste.

Be aware that if you add fruit the mix will become softer and you may need to add gelatin or a sugar free pudding mix as well. This would mean you'd have to let it firm up in the fridge before serving.

Recipe FAQs

Storage

Store keto cheesecake fluff in the fridge in an airtight container for up to 5 days.

I like to freeze any leftovers by piping bite-sized "keto fluff fat bombs" on a baking tray. We eat these straight from frozen - they are delicious.

Alternatively, fill the mixture into an ice cube tray for easy individual portions. If you then blend the cubes in a high-speed blender with a little nut milk, it turns into ice cream!

Freeze the fluff for up to 3 months.

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