keto cheesecake fluff

Keto Cheesecake Fluff

This Keto Cheesecake Fluff has gotten me through some really tough cravings… well that, and sometimes just a giant squirt of whipped cream straight from the can.  What?  Like you’ve never done it!

Skip the long winded story and jump to the recipe now!

I’ve been making this recipe off and on for years, and I usually like to try to keep some on hand for when I need something sweet, like RIGHT NOW!  I usually just keep it in a sealed container in my fridge and scoop out a spoonful or two throughout the day.  But you can also freeze it in candy molds for a quick frozen bite (or three!) when you need one.

I still struggle with cravings off and on.  Especially when I’m feeling stressed.  Which, let’s face it, is almost daily right?!  I’m not caving in to them anymore, but it’s definitely still a battle.  One I’m determined to win.  By any means necessary…

This recipe also makes a great fat bomb.  If you’re not aware, sometimes it’s hard to make sure you’re getting a decent amount of fats during the day.  After decades of being taught “FAT IS THE DEVIL!”, it’s hard to suddenly indulge in heavy creams, sauces, and butter.  Especially every night!  It gets to feeling heavy and tiresome.  Sometimes I just want a spicy chicken leg and a salad!

In comes keto cheesecake fluff for dessert!  I don’t know when it started (definitely a decade or more though), but I usually feel like I have to have something sweet after dinner.  I feel like I’m missing something if I don’t have one piece of dark chocolate, some Halo Top ice cream, the aforementioned squirt (or three!) of whipped cream, or some of this fluff.  But definitely something!  

I’m also still trying intermittent fasting.  Which, if I haven’t mentioned it before, is just a nice way of saying I’m starving myself.  Want to do a small experiment?  Tell someone you’re skipping meals and you’ll here “how awful that is for your health”, and “you shouldn’t do that”, and “you have to eat”.  Buuuuut, tell someone you’re fasting and all of a sudden it’s “oh I’ve heard of that, let me know how it goes”, and “I’ve heard good things about fasting, I hope it works”.

When fasting though, I find it even harder to make sure I get enough fat in my diet.  So this fluff is a great way to get more fat in my day without it being overwhelming and making me feel like blah.  Plus it’s super easy to make and makes enough for a whole week or more!

Fasting days got me like…

What’s great about this recipe is that even though this is delicious as is, it also makes a great base and you can add so many different flavors to liven it up even more.  I’ve posted a list of my favorite flavors below.  Please note that if you want to freeze any of the fluff, I recommend using 2 cups of heavy cream in the recipe instead of 1 cup.  Two cups seem to prevent the bites from freezing to the point of chipping teeth!  But maybe you like your frozen treats that way, who am I to judge?

Flavor Enhancers for Keto Cheesecake Fluff

  • Lemon Cheesecake – add 3 tbsp (or more) of lemon juice to the cream cheese mixture
  • Blueberry Cheesecake – add a small handful of blueberries to the cream cheese mixture
  • Lemon Blueberry Cheesecake – add both a small handful of blueberries and 3 tbsp of lemon juice to the cream cheese mixture
  • Cinnamon Sugar Cheesecake – add 1 tsp of cinnamon (or more if you like your cinnamon flavor stronger, a little goes a long way though)
  • Chocolate Cheesecake – add 2 – 3 tbsp of cacao powder
  • Mocha Cheesecake – add 2 – 3 tbsp of cocoa powder and at least 1 tbsp of prepared coffee (though I usually use 2-3 tbsp of coffee for a stronger flavor)
  • Honey Cheesecake – add 2 tbsp of low-carb/low-sugar honey (yes, this exists), reduce the amount of Splenda you use in the recipe to a 1/4 cup though
  • Honey Lemon Cheesecake – add 2 tbsp of low-carb/low-sugar honey, reduce the amount of Splenda you use in the recipe to a 1/4 cup though
  • Torani Sugarfree Syrups – If you’re not aware of them, google Torani sugarfree syrup.  I use it a lot in my coffee, but I also use it in various recipes for different flavor combinations.  And there are so many of them!  They have everything from the normal vanilla and chocolate to the unique like gingerbread, pumpkin spice, salted caramel, and peanut butter (and so so many more).  I recommend trying 2 tbsp of the sugarfree syrup and leaving out the Splenda completely.  If it’s not sweet enough, you can always add more of the Torani in a tbsp at a time.
  • Toppings – put a cup or so of the fluff in a bowl and top with strawberries, blueberries, or some shaved sugarfree chocolate.

Storage/Serving Ideas

You can also store the fluff in various ways.  As I’ve mentioned many many times before, I’m pretty lazy.  So I usually just throw my fluff into some tupperware and scoop a spoonful out when I’m craving a sweet bite.

But you can also find smaller storage containers to keep preportioned amounts of fluff in.  In the pictures below, I’m using Ziplock Extra Small Square Containers.  I can make 9, 2 oz portions of fluff with the base recipe.

And then, as mentioned above you can freeze the fluff into candy molds.  If you choose the freezing option, I recommend using 2 cups of heavy cream in the whipped cream mixture instead of 1 cup.  This will prevent the bite sized fluff from freezing too hard.  Make sure to freeze at least for two hours before removing the fluff from the molds (I usually wait a full 8 hours or more).  Pop the fluff out of the molds and store in your freezer in a freezer bag or sealed container.

 

Video Demonstration (written recipe with pictures below):

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

Keto Cheesecake Fluff

Ingredients:

  • 1 cup heavy cream
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 1/2 cup Splenda
  • 1/8 tsp salt
  • Flavorings if desired

Instructions:

1.  Chill your mixing bowl and beater for at least 15 minutes.

2.  In the chilled bowl, beat the heavy cream and vanilla extract on medium speed. By the way, this is delicious by itself as a whipped cream.

3.  While the heavy cream is whipping, in a separate bowl, beat the cream cheese, Splenda, and salt with a hand mixer.

At this time, add any flavorings you like to the cream cheese mixture.  Here I’ve made a batch with 3 tbsp of lemon juice, and one with 2 tbsp of cacao powder.

4.  Let the whipped cream mix until it is able to hold a form (like stiff peaks).

5.  Scoop a 1/4 of the whipped cream mixture into the cream cheese mixture at a time. Fold and mash until well blended.

Fully mixed lemon cheesecake fluff and chocolate cheesecake fluff.  YUM!

lemon cheesecake fluff
chocolate cheesecake fluff

6.  Serve and/or store as desired! Enjoy!

keto cheesecake fluff

keto cheesecake fluff

I absolutely LOVE my silicone candy owl mold.  You can find it on Amazon if you love these and have to have it.

 

Nutritional Information

To make it easier on myself, I based the nutritional information off of a serving size of 2oz.  Like I said, I normally eat a spoonful a few times a day throughout the day or after dinner, but I have no idea how many spoonfuls that is overall.  And I’m not sure on the bites either, as I didn’t think to count them when I made the recipe for this post, and we’ve eaten quite a few already by the time of this posting.  I would recommend measuring out a few bites to reach the 2oz portion size if you’re really trying to keep strict tracking of your macros.

I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, the different flavorings you add, and of course, the size/number of servings you make.

Keto Cheesecake Fluff – base recipe (2 oz portions, 1 cup heavy cream)
Calories – 181, Fat – 18g, Saturated Fat – 11g, Trans Fat – 0g, Carbs – 2g, Fiber – 0g, Net Carbs – 2g, Protein – 2g, Sugar – 2g, Sodium – 105mg, Cholesterol – 67mg, Potassium – 21mg

Lemon Cheesecake (2 oz portions, 1 cup heavy cream)
Calories – 183, Fat – 18g, Saturated Fat – 11g, Trans Fat – 0g, Carbs – 2g, Fiber – 0g, Net Carbs – 2g, Protein – 2g, Sugar – 2g, Sodium – 136mg, Cholesterol – 67mg, Potassium – 26mg

Chocolate Cheesecake (2 oz portions, 1 cup heavy cream)
Calories – 188, Fat – 18g, Saturated Fat – 11g, Trans Fat – 0g, Carbs – 3g, Fiber – 1g, Net Carbs – 2g, Protein – 3g, Sugar – 2g, Sodium – 105mg, Cholesterol – 67mg, Potassium – 54mg

keto cheesecake fluff

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter, Pinterest, or Facebook.  Thank you!

 

Keto Cheesecake Fluff recipe minus the story:

Keto Cheesecake Fluff

Prep Time: 30 minutes

Total Time: 30 minutes

Category: Dessert

Yield: About 9, 2 oz servings

Serving Size: 2 oz

Calories per serving: 181

Fat per serving: 18g

Saturated fat per serving: 11g

Carbs per serving: 2g

Protein per serving: 2g

Sugar per serving: 2g

Sodium per serving: 105mg

Trans fat per serving: 0g

Cholesterol per serving: 67mg

This keto cheesecake fluff is the perfect low carb dessert or fat bomb for anyone on a low carb diet! Who says we have to give up the sweets?!

Ingredients

  • 1 cup heavy cream
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 1/2 cup Splenda
  • 1/8 tsp salt
  • Flavorings if desired

Instructions

  1. Chill your mixing bowl and beater for at least 15 minutes.
  2. In the chilled bowl, beat the heavy cream and vanilla extract on medium speed. By the way, this is delicious by itself as a whipped cream.
  3. While the heavy cream is whipping, in a separate bowl, beat the cream cheese, Splenda, and salt with a hand mixer. Add any other flavorings you want at this time.
  4. Let the whipped cream mix until it is able to hold a form (like stiff peaks).
  5. Scoop a 1/4 of the whipped cream mixture into the cream cheese mixture at a time. Fold and mash until well blended.
  6. Serve and/or store as desired! Enjoy!

Notes

If you decide to freeze the fluff, use 2 cups of heavy cream in the whipped cream mixture. This will keep the fluff from freezing too hard.

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2 Comments

  1. Great video Jess! Glad to know I’m not the only one to partake of whip cream right from the aerosol dispenser!

    • You are not alone! Have you tried to keep quiet while dispensing so no one else hears you and comes to steal some? The cats know that sound and come running! 😀

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