I love keeping a few keto-friendly treats on hand just in case I get a craving for something sweet. But then there’s those times when I just need something RIGHT NOW. Luckily for me, this Vanilla Low-Carb Cheesecake Fluff is not only super rich & creamy, as well as satisfyingly sweet, it also whips up in 3 minutes flat, which means you don’t have to wait!
That said, it also keeps in the fridge for up to a week, so feel free to make it ahead for the perfect guilt-free, low-carb dessert anytime you need it!
INGREDIENTS:
- 8 oz cream cheese
- 8 oz heavy cream
- ½ cup powdered erythritol (Swerve)
- 1 tsp vanilla extract
- 1 cup Fresh berries for topping
STEP 1: Whip the heavy cream until stiff peaks form (1 minute). Transfer to a separate bowl.
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STEP 2: Whip the cream cheese, vanilla extract, and powdered erythritol together.
STEP 3: Whip until light and fluffy.
STEP 4: Fold whipped cream into cream cheese mixture mix until blended.
STEP 4: Scoop into small dessert dish or martini glass and serve with fresh berries.
LOW-CARB VANILLA CHEESECAKE FLUFF
Print Pin RateIngredients
- 8 oz cream cheese
- 8 oz heavy cream
- ½ cup powdered erythritol Swerve
- 1 tsp vanilla extract
- 1 cup Fresh berries for topping
Instructions
- Whip the heavy cream until stiff peaks form (1 minute). Transfer to a separate bowl.
- Whip the cream cheese, vanilla extract, and powdered erythritol together until light and fluffy.
- Fold whipped cream into cream cheese mixture mix until blended.
- Scoop into small dessert dish or martini glass and serve with fresh berries.
Nutrition
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I would like to make this for hubby and I this week, as I am starting the 28 day reset challenge – yay! How long will leftovers last in the fridge? Thanks in advance.
They should be good for 3-5 days.