Keto cheesecake fluff is one of the easiest 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 is a proper high five treat - 5 ingredients, 5 minutes prep, 5 stars!
Table of contents
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!!).
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 whipping 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 and the perfect sweetener for a low carb diet and low carb keto recipes.
Without toppings, a portion of keto cheesecake fluff comes in at just 2g net carbs!
How to make keto cheesecake fluff
Let's get straight to the recipe:
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 cream 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 mix into your bowls. Even less work, same great taste.
Toppings
I went for raspberries and blueberries (plus additional lemon zest and mint leaves), but here are a few more ideas:
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 chocolate chips which you could scatter over the mousse. Alternatively, make a simple chocolate sauce by melting either sugar free 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 homemade lemon curd?
Of course, we could also go classic and add a simple almond flour crumble (mix ½ cup almond flour, 2 tbsp melted butter and 1 tbsp sweetener). Add it to the bottom of the serving cups as a gluten free 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.
Recipe 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 recipe 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 or using softened cream cheese to prevent clumping. 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
For me, ¼ cup or 40grams was the perfect amount of sweetener. Increase the sweetener to your liking - 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 low carb 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 ¼ cup of strawberries 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.
Storage
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. Simply pipe bite-sized "keto fluff fat bombs" on a baking tray and freeze. Alternatively, fill into an ice cube tray for easy individual portions.
More recipes like this
Tried this low carb dessert recipe? Give it a star rating below!
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Sugar Free Keto Cheesecake Fluff
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup / 250g cream cheese
- 1 cup / 240ml double cream / heavy cream
- ¼ cup / 40g powdered sweetener use ⅓ cup / 60g if you like sweeter desserts
- 1 tsp lemon juice
- 1 tsp vanilla extract
- zest of 1 lemon
- ½ 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.
Video
Notes
- low carb granola
- blueberries / strawberries / blackberries
- Sugar Free Strawberry Jam
- sugar free chocolate chips
- keto caramel sauce
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
First published in July 2020. Updated with more details in January 2021.
Jennifer says
Could this recipe be used for Frosting a cake?
Katrin Nürnberger says
Yes, of course!
Kim says
Love this! So delicious. I added sugar free instant banana cream pudding for different flavor. Was delicious. A little bit thicker than the original recipe but I didn't mind.
Katrin Nürnberger says
That sounds delicious!
Donna L says
Made it using strawberry cream cheese! It’s delish! I did put in the lemon juice (1/2t first, tasted it and thought I could do the whole teaspoon but no zest) I didn’t want a lemony flavor, just the strawberry and it’s so light, fluffy and yummy
CJ says
Delicious!
Jenny says
This recipe is so good! Love the lemon kick! Thanks so much for sharing!!
Diane says
This was SO yummy. I might try and get my zest finer next time because I'd get a funny texture occasionally, but otherwise I absolutely loved it. Thank you for this delicious, simple recipe!
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.