Keto cheesecake fluff is one of the easiest sugar free desserts! It’s a light and airy low carb mousse made with cream cheese that tastes wonderful topped with berries, caramel or sugar free chocolate sauce. Keto fluff does not only have a seriously awesome name, it’s also a proper high five treat – 5 ingredients, 5 minutes prep, 5 stars!
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. (Don’t get me wrong, there is a time and place for those too. Just not on an ordinary day!!).
And of course, I love cheesecake. Regular readers will know that I posted this no bake sugar free cheesecake recipe only last week.
It’s summer right now, and I don’t feel like turning on the oven unless I really have to. So, when I was thinking of what to serve for dessert the other day, I decided on keto cheesecake fluff.
Keto fluff is everything the name suggests: a fluffy, airy sugar free mousse made with cream cheese and whipped heavy cream. I sweetened it with powdered erythritol and added lemon juice and zest and vanilla extract.
It tastes just like the filling of a no bake cheesecake! Which is, of course, exactly what it is.
Carbs in keto fluff
Cream cheese and double cream (that’s heavy cream in the US) are two of the favourite ingredients in keto desserts. They are high in fat and low in carbs. The carbs in erythritol cannot be metabolised by our bodies and do not affect blood sugar or insulin levels (1). That’s why erythritol is considered zero carb.
Without toppings, a portion of keto cheesecake fluff comes in at just 2g net carbs!
Let’s get straight to the recipe:
How to make Keto cheesecake fluff – step by step
1.) In a 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 double cream (that’s heavy cream in the US) until it’s 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 cheesecake mix into your bowls. Even less work, same great taste.
Keto cheesecake fluff toppings
Now it’s time for the toppings!
There are basically ENDLESS possibilities here. I went for raspberries and blueberries (plus additional lemon zest and mint leaves), but here are a few more ideas:
You could use other fruit such as strawberries or blackberries. Berries are the lowest carb fruits, so they are always a good option.
Love chocolate? I have a recipe for homemade sugar free chocolate chips which you could scatter over the mousse. Alternatively, make a simple chocolate sauce by melting either sugar free chocolate or dark chocolate (go for a minimum of 85% cocoa solids) with a tablespoon of cream or coconut oil.
Another idea would be my keto caramel sauce. If you’ve ever eaten a salted caramel cheesecake you’ll know cheesecake and caramel are a match in heaven!
If you’re after extra zing, may I recommend my sugar free lemon curd? If dessert can be refreshing, this would be the combo to make it happen.
Of course, we could also go classic and add a simple almond flour crumble (mix 1/2 cup almond flour, 2 tbsp melted butter and 1 tbsp sweetener). Add it to the bottom of the serving cups as a crust or spoon it over the top.
More basic ideas: chopped nuts (walnuts, hazelnuts, pecans), coconut flakes, a tsp of runny almond butter (thin with coconut oil if necessary) or a sprinkle of my low carb granola.
Cream cheese keto desserts – tips
This is not a difficult recipe at all, but I wanted to mention a few things here that may be helpful.
Use cold ingredients
I used my cream cheese and double cream straight from the fridge. This way, the keto cheesecake fluff was firm enough for piping straight away and I did not need to chill it in the fridge before serving.
Other websites recommend warming the cream cheese before mixing to prevent clumping, which I did not find was necessary. My mix ended up super-smooth without issues.
Electric blender
You need an electric blender to assemble the mousse. I used the handheld electric mixer you can see in the images above, but a simple food processor or even a stick blender will also work. It’s essential to get a creamy result AND get the cream to the right amount of stiffness.
Don’t over-beat the cream
Try and find the sweet spot when the cream is firm, but still fluffy. If you beat too long, it will suddenly become SUPER hard (we’re not looking for butter in this recipe!!!). Make sure you stop whipping in time.
Sweeten to your own liking
I don’t like my sugar free sweets too sweet. For me, 1/4 cup or 40grams was the perfect amount of sweetener. Increase the sweetener to your liking if necessary – there is no right or wrong here! Keto palates are all over the place.
Use powdered sweetener
Powdered sweetener is non-negotiable. Erythritol does not melt as sugar does any you’d end up with crunchy granules in your keto cheesecake fluff. If you only have granulated erythritol to hand, you can powder it in a food processor or coffee grinder before using.
You can use Splenda or Swerve in this recipe (use cup measurements and not grams for these as they are lighter in weight than erythritol). Powdered xylitol would also work. Same with stevia glycerite. I’d go for 20 drops and then taste.
Recipe Variations
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 can also play around with the flavours. For example, add 2 tbsp of peanut butter for a peanut butter mousse. Or add cocoa powder to make a sugar free chocolate mousse. In both cases, I recommend to omit the lemon juice and zest and only use vanilla extract.
I think a fruity mousse would also be delicious. Blending 1/4 cup of raspberries directly into the cream cheese mix would add a lovely colour and taste. Be aware though that if you use too much fruit the mix will become softer and you may need to add gelatin too. This, of course, would mean you’d have to let it firm up in the fridge before serving.
How to store keto cheesecake fluff
Store the mix in the fridge for up to 5 days. If you prepare the keto cheesecake mousse in advance and looks are important, I recommend that you pipe it into individual cups directly before serving (that way you won’t mess it up when you cover it with cling film).
In theory you can even freeze keto cheesecake fluff, because all cheesecakes freeze well. You could pipe bite-sized “keto fluff fat bombs” on a baking tray and freeze. Alternatively, fill into an ice cube tray for easy individual portions.
Tried this recipe? Give it a star rating below!
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Sugar Free Keto Cheesecake Fluff
Ingredients
- 1 cup / 250g cream cheese
- 1 cup / 240ml double cream / heavy cream
- 1/4 cup / 40g powdered sweetener use 1/3 cup / 60g if you like sweeter desserts
- 1 tsp lemon juice
- 1 tsp vanilla extract
- zest of 1 lemon
- 1/2 cup / 60g raspberries or other berries optional
Instructions
- In a bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.
- In a separate bowl, blend the double cream (that's heavy cream in the US) until it's firm but not stiff.
- Combine the cream cheese mix and the whipped cream with a spatula.
- Spoon or pipe the cheesecake fluff into 6 dessert bowls.
- Optional: Decorate with berries, mint and more lemon zest.
Notes
- low carb granola
- blueberries / strawberries / blackberries
- Sugar Free Strawberry Jam
- sugar free chocolate chips
- keto caramel sauce
Nutrition
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Jenny says
This recipe is so good! Love the lemon kick! Thanks so much for sharing!!
Luna says
Amazing recipe. I like your recipe. Actually i try to learn something about recipe. so i follow your article. Thanks
Karyn Flynn says
oh this is a real winner for me. I also have eaten mine with some sugar free jelly and crushed nuts. What I like about your recipes, Katrin – they are easy, quick and yummy. My diabetic journey is way more interesting and yummy with you
on board.
Katrin Nürnberger says
That’s so good to hear!!
Monika says
I am not a skilled cook or baker at all but 9 weeks ago I have started my successful keto diet and I have to prepare my own meals… This recipe is a massive success! Delivers everything what was mentioned in it. So smooth and satisfying taste: tart but very sweet but not sickly. I like my keto cakes and deserts very sweet so I can have them with coffee so I modified recipe a bit: I put 70g of Erithrol in it and also added 2 tablespoons of 0 carb,suger and cal Jordan’s syrup Vanila Caramel. And finished off with some berries and flakes of no sugar Torras dark chocolate. I’m trying to test a small portion in the freezer: it would be great to always have it in range What a shame I cannot post the picture. My dessert bowls look quite good- well… first ones not so good but I’m learning Recommended
Katrin Nürnberger says
So glad it was a success!!!!
Beth says
Such a brilliant recipe! Made it today when my mum came round – she is a type 2 diabetic. She loved it, and everyone else did, too.
Katrin Nürnberger says
So glad you all liked it!
Ali says
could you sub soft goat cheese for the cream cheese?
Thanks, Ali
Katrin Nürnberger says
I guess it has the same consistency, so yes. It will have more of a cheesy / “goaty” taste though.
Sarah says
Love this for a quick and easy desert.
Do you ever use Sukrin for sweetening? Is there any difference between that and Swerve?
Katrin Nürnberger says
Yes, I really like Sukrin. I personally have never used Swerve, but many of my readers do. I also like the taste of Lakanto, which is an erythritol / monk fruit mix.