Description
This Keto Chocolate Cheesecake Fluff is a rich and creamy dessert that combines the smoothness of cream cheese with the lightness of whipped heavy cream, sweetened naturally with stevia and infused with unsweetened cocoa powder. Perfect for a low-carb, keto-friendly treat that’s quick to prepare and delightfully satisfying.
Ingredients
Whipped Cream Mixture
- ½ cup Heavy Cream
- ½ teaspoon Vanilla Extract
- ½ tablespoon Stevia In The Raw, Bakers Bag
Cream Cheese Mixture
- 4 ounces Cream Cheese
- 2 teaspoons Cocoa Powder, Unsweetened
- ½ tablespoon Stevia In The Raw, Bakers Bag
Instructions
- Whip the heavy cream: In a stand mixer bowl, combine ½ cup heavy cream, ½ teaspoon vanilla extract, and ½ tablespoon stevia. Whip on medium-high speed until stiff peaks form, being careful to whip a little firmer than usual so the cream reaches firm texture without turning into butter. Set aside.
- Prepare the cream cheese mixture: Clean the mixing bowl thoroughly, then add 4 ounces of cream cheese. Using the paddle attachment, whip the cream cheese until it becomes lump-free, creamy, and airy. Add 2 teaspoons unsweetened cocoa powder and ½ tablespoon stevia, and whip again until fully incorporated and smooth.
- Combine mixtures: Gently pour the whipped cream into the cream cheese mixture. Using a spatula, fold the two mixtures together slowly and delicately to maintain the fluffiness. Ensure the mixture is uniform in color and consistency.
- Serve: Enjoy the cheesecake fluff cold, straight from the bowl or chilled in the refrigerator for a refreshing keto dessert.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Do not overwhip the heavy cream to avoid turning it into butter.
- Folding the mixtures gently helps maintain the lightness of the fluff.
- This dessert is perfect for keto or low-carb diets as it uses stevia as a sweetener.
- Can be stored in the refrigerator for up to 2 days in an airtight container.
