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!
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🌟 Why You'll Love This Recipe
- Creamy, silky texture
- Authentic classic cheesecake flavor
- Only 5 ingredients
- Ready in 5 minutes
- Sugar-free, gluten-free and keto
- Only 2g net carbs
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.
Katrin's Top Tips
Cold ingredients. I used my cream cheese and double cream straight from the fridge. This way, the fluff recipe was firm enough for piping straight away. I did not need to chill it in the fridge before serving.
Electric blender. A handheld electric blender, food processor or immersion blender is essential for a creamy and airy yet firm mousse.
Don't over-beat the cream. Find the sweet spot when the cream is firm but still fluffy. If you beat too long, it will suddenly become hard. Make sure you stop whipping in time.
Sweeten to your own liking. For me, ¼ cup or 40 grams was the perfect amount of sweetener. Increase the sweetener to your liking - there is no right or wrong here!
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
Without toppings, a portion of keto cheesecake fluff comes in at just 2g net carbs!
Any powdered sweetener works well, ranging from erythritol to allulose. Or, use stevia glycerite. Start with 20 drops and then taste.
Yes. You can prepare the cheesecake mousse a day or two in advance. 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.
Yes, although a sugar free pudding mixture is not necessary to firm this recipe (unless you also blend in fresh fruit). The easiest version of keto fluff is to mix whipping cream with a sugar free pudding mix such as Jell-O or Hartley's Jelly.
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.
Related Recipes
- Keto Strawberry Cheesecake4 Hours 20 Minutes
- Keto Strawberry Mousse5 Hours 7 Minutes
- Sugar Free Cheesecake7 Hours 15 Minutes
- Keto Mug Cheesecake (Microwave Recipe)8 Minutes
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Recipe
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.
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 teaspoon lemon juice
- 1 teaspoon 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
Kim
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.
Donna L
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
Delicious!
Jenny
This recipe is so good! Love the lemon kick! Thanks so much for sharing!!
Diane
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
Amazing recipe. I like your recipe. Actually i try to learn something about recipe. so i follow your article. Thanks
Karyn Flynn
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.
Monika
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
Beth
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.
Ali
could you sub soft goat cheese for the cream cheese?
Thanks, Ali
Katrin Nürnberger
I guess it has the same consistency, so yes. It will have more of a cheesy / "goaty" taste though.
Sarah
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
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.