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Keto Lemon Cheesecake Fluff - Light, Creamy, and Zesty

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) full-fat cream cheese, softened to room temperature
  • 1 cup (240 ml) heavy whipping cream, cold
  • 1/2 cup powdered erythritol or allulose (adjust to taste)
  • Zest of 1 large lemon (preferably organic)
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Optional garnish: extra lemon zest, a few raspberries, or a sprinkle of crushed toasted almonds

Method
 

  1. Chill your tools. Place a mixing bowl and whisk or beaters in the fridge for 10–15 minutes. Cold tools help the cream whip faster and hold better.
  2. Whip the cream. In the chilled bowl, beat the heavy cream to stiff peaks. Set aside in the fridge while you prepare the cream cheese mixture.
  3. Beat the cream cheese. In a separate bowl, beat the softened cream cheese until smooth, about 1–2 minutes. Scrape the sides to avoid lumps.
  4. Add flavor and sweetener. To the cream cheese, add powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt. Beat until fully combined and silky. Taste and adjust lemon or sweetness as needed.
  5. Fold gently. Add a third of the whipped cream to the cream cheese mixture and fold to loosen it. Then fold in the remaining whipped cream just until combined. Avoid overmixing to keep it fluffy.
  6. Chill to set. Spoon into serving cups or a large bowl. Chill for at least 30–60 minutes for the texture to firm up and flavors to blend.
  7. Garnish and serve. Top with a little extra lemon zest, a few raspberries, or a sprinkle of nuts for crunch. Serve cold.