Raspberry Cheesecake Fluff
Serving: 6 servings
Calories: 296.6kcal
Ingredients
- 1 serving Raspberry Cheesecake Keto Chow (or 1 scoop)
- 2 tbsp water
- 1 pkg cream cheese (8 oz) softened
- 2 tbsp swerve sweetner
- 1 cup heavy whipping cream
- 1/2 tsp vanilla optional
- raspberries, strawberries, or keto-friendly raspberry syrup for garnishing
Instructions
- Combine cream cheese, Keto Chow, and water in a medium size bowl and blend until thoroughly mixed.
- In a small bowl, beat the cream with 2 T. Swerve and vanilla, if desired, until stiff peaks form.
- Mix the whipped cream into the cream cheese mixture until no streaks remain.
- Divide the fluff among 4-6 dessert cups and chill for about 1 hour.
- Garnish with raspberries, strawberries, or keto-friendly raspberry syrup, if desired.
Nutrition Facts
Raspberry Cheesecake Fluff
Serving Size
1 serving
Amount per Serving
Calories
296.6
% Daily Value*
Fat
27.5
g
42
%
Saturated Fat
16.8
g
105
%
Trans Fat
0.9
g
Polyunsaturated Fat
1.24
g
Monounsaturated Fat
6.99
g
Cholesterol
85
mg
28
%
Sodium
273.4
mg
12
%
Potassium
366.52
mg
10
%
Carbohydrates
11.2
g
4
%
Fiber
2.1
g
9
%
Sugar
3.3
g
4
%
Sugar Alcohol
5.01
g
Net Carbs
4.07
g
Protein
7.9
g
16
%
Vitamin A
1041.23
IU
21
%
Vitamin C
23.95
mg
29
%
Calcium
190.41
mg
19
%
Iron
0.56
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1serving | Calories: 296.6kcal | Carbohydrates: 11.2g | Protein: 7.9g | Fat: 27.5g | Saturated Fat: 16.8g | Polyunsaturated Fat: 1.24g | Monounsaturated Fat: 6.99g | Trans Fat: 0.9g | Cholesterol: 85mg | Sodium: 273.4mg | Potassium: 366.52mg | Fiber: 2.1g | Sugar: 3.3g | Vitamin A: 1041.23IU | Vitamin C: 23.95mg | Calcium: 190.41mg | Iron: 0.56mg | Sugar Alcohol: 5.01g | Net Carbs: 4.07g
That looks delicious! Has anyone made it? I’m scared that I would eat all 6 servings at once!!!
Made this today. It ended up more mousse like than the picture. I separated into 3 servings for a really filling breakfast on days I don’t have time to cook but want something filling.
I made it, but left out the water and swerve. I let the cream cheese go to room temp first and then whipped that first, then added everything else. It was wonderful!
Tips when I make mousse like this. Whip the cream cheese and heavy cream separately in different bowls. Everything you need to add but vanilla goes in the cream cheese whipped. Vanilla and sugar/substitutes go in heavy cream while whipping. Then fold the two mixtures together slowly. I also spoon it into a zip lock bag to remove all air from around the mousse. It last longer without forming a skin. I will spoon out a few servings or nip a corner and squeeze out a dish then use a chip bag clip to close the end.
Last tip. Try marscapone instead of cream cheese or a mix of the two!