Keto Cheesecake Fluff Creamy & Low Carb

Light, creamy keto cheesecake fluff made with simple ingredients and ready in minutes. A low carb, sugar free dessert that’s perfect for quick treats or toppings.

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Keto Cheesecake Fluff

I’ve noticed a lot of people making various types of cheesecake fluff, and it didn’t take me long to put a spin of my own!

Keto diets and low carb diets can feel very restricting, but in reality, you can still have sweet snacks and desserts that won’t break your carb bank.

My keto cheesecake fluff is a great example of a low carb dessert with awesome flavor!

In about 10 minutes, you can prepare this simple 4 ingredient dessert.

I enjoy serving it in little glass jars since it adds a little fancy touch.

The cheesecake fluff is a very cute and tasty dessert that you can serve to guests without them ever knowing that it is Keto friendly!

Ingredient Notes and Substitutions

Cream Cheese – Your keto cheesecake mousse needs cream cheese! Take it out of the fridge 30 minutes or 1 hour before using it so it gets to room temperature.

Powdered Allulose – I’ve been using this sugar substitute sweetener for the first time and it is excellent! Powdered Allulose is made from plants and fruits, and it is 100% sugar free, and tastes like sugar!

Heavy Cream – Also needed to achieve that mousse texture! Along with being perfect for keto desserts, heavy cream is also low carb.

Vanilla Extract – For sweet, warm flavor!

Berries – Strawberries, blueberries, or raspberries work great to top the cheesecake mousse. These are optional but will take your dessert up a notch!

Tips: Make the Perfect Keto Cheesecake Fluff

• You can microwave the cream cheese briefly to soften it faster and save time.

As mentioned, you need to leave the cream cheese out so it’s easier to whip when mixing with the cheesecake fluff!

If the cream cheese has to be softened quicker, you can microwave it, but only for 10 seconds at a time, to be safe.

Be careful to not melt the cream cheese, and be sure to take off any aluminum wrapping that could explode in the microwave.

Whip the cream in stages

Be sure to separate the heavy cream into two parts. Whip ¼ cup of the cream, and mix in powdered allulose and the cream cheese to get it all smooth.

You will end up whipping the other layer of cream, but whipping some of it to stiff peaks then folding it into the mixture in two parts will give you a better, fluffier end result!

Fold gently

When you are mixing your whipped cream with the cheesecake mousse, do not fold in more than three times to avoid making it denser than it needs to be.

Consider chilling these

I let the cheesecake fluff sit in the fridge because it helps it set and the flavors mix more. Letting it sit also improves the texture and makes it firmer again.

You can take a quick chill for 30 minutes, or you can leave it for 2 hours.

Prep Ahead

Let the cream cheese sit out until it reaches room temperature so it blends smoothly without lumps.

Kitchen Tools You Will Need

A few mixing bowls in different sizes make prep easier and keep things organized.

An electric hand mixer helps create a smooth, creamy texture with less effort.

 A sturdy silicone spatula is perfect for mixing, scraping the bowl, and smoothing the final mixture, plus it cleans up easily.

Serving Suggestions

Enjoy your low carb cheesecake fluff mousse right away or let it set in the fridge for an even better treat! Personally, I think it tastes best with fresh berries. What can I say? I love berries!

You can get really creative with this keto cheesecake fluff. Spoon it over brownies or spread it on a chocolate cake for a rich, creamy alternative to traditional frosting.

It makes a great fruit dip, especially with the berries I just mentioned, or some apple or pineapple slices.

It would even make a great topping for some ice cream! Soooo many options!

Storing the Cheesecake Fluff

You can keep the leftovers in an airtight container in your fridge for about 3-4 days. Just keep the berries on the side for serving when you add them to the fluff.

I wouldn’t recommend freezing the cheesecake fluff, the texture just doesn’t hold up to that.

FAQs: Keto Cheesecake Fluff

How many carbs are in keto cheesecake fluff?

My keto cheesecake fluff recipe has hardly any carbs! To be exact, about 0.3 grams of net carbs.

Why didn’t my keto cheesecake fluff turn out fluffy?

There are a couple of reasons this could happen! First, make sure your cream cheese is truly softened to room temperature cold cream cheese won’t whip up light and airy!

Also, make sure to not whip the whipped cream too much! If you do, it becomes dense and won’t fold into the cheesecake mixture smoothly.

Can I use a different sweetener?

I use powdered allulose for a few reasons. It is sugar-free, it is powdered, and a granulated sweetener will change the texture, and powdered sugar has sugar.

If you need a sweetener replacement, you can always use erythritol or monk fruit, and put it in a food processor to a powder.

What can I use if I don’t have a hand mixer?

In this case, you will just need to put in a little more effort to make my keto cheesecake fluff, but you will still be able to enjoy it!

You will need to use a whisk to mix your cream cheese in one bowl, and in another bowl, you will need to use your whisk to whip the cream to stiff peaks, which will take some more hard work, but it will be worth it!