OMG-worthy Lemon and Blueberry Keto Cheesecake Fluff
There’s really nothing quite like a good cheesecake fluff and this low carb recipe is definitely proof of that. Here’s exactly how to make the most mind blowing lemon blueberry keto cheesecake fluff (you need to try this!).
How to Make Lemon Blueberry Keto Cheesecake Fluff
- Prepare the whipped cream. Beat the heavy whipping cream in a bowl until stiff peaks form. Set aside when done.
- Prepare the cream cheese mixture. In a separate bowl, beat the cream cheese together with the stevia (or another low carb granulated sweetener) until creamy. It’s best to use room temperature cream cheese for this.
- Add the other ingredients. Add the fresh blueberries, lemon zest, and pure vanilla extract and beat to combine.
- Add the whipped cream. Gently fold in the heavy whipped cream.
- Prepare the serving glasses. Either spoon or pipe the fluff into 4 small serving glasses.
- Serve. Top with extra blueberries and serve immediately.
3 Great Reasons Why You Should Make This Cheesecake Fluff
Wondering what’s the difference between cheesecake fluff and regular cheesecake? Here are 3 reasons why you should definitely give this keto cheesecake fluff recipe a try if you’ve been on the fence:
- Incredibly satiating. You just might be surprised at how filling this easy to make dessert actually is. Thanks to the fact that it includes popular keto ingredients like heavy whipping cream and cream cheese, this cheesecake fluff offers a ton of quality fat calories that help to leave you feeling nice and satiated.
- 100% keto-friendly dessert. There are many keto dessert recipes that find themselves in somewhat of a gray area in regards to whether or not they’re actually keto. Luckily, you don’t have to worry about that with this cheesecake fluff recipe as it’s absolutely 100% keto-friendly; there’s nothing but real, whole food ingredients used to make this treat.
- Easy to modify. Cheesecake fluff is incredibly easy to make in a variety of ways, and many of those ways are still completely keto-friendly. While this particular recipe uses the winning combo of lemon and blueberry, there are plenty of other tasty ways to make cheesecake fluff (see below for some of our top recommendations).
Can I Make Cheesecake Fluff for Later?
You can definitely make this cheesecake fluff in advance to enjoy later if you want.
Simply make the recipe as per normal and then instead of adding the cheesecake fluff into serving glasses, transfer it into airtight containers instead. You’ll be able to keep cheesecake fluff stored in the fridge like this for up to 5-7 days.
Alternatively, if you would rather freeze your fluff, you can do that as well. Cheesecake fluff can be frozen for up to 3 months without issue.
(Also try: Blueberry Lemon Keto Cheesecake in a Jar)
Try These 3 Other Tasty Flavors for Your Keto Cheesecake Fluff
Lemon and blueberry is a classic flavor combo that works great with cheesecake fluff, but it’s far from the only great flavor possibility. Be sure to try out these 3 other low carb options as well:
- Strawberries and whipped cream cheesecake fluff (with fresh or frozen strawberries)
- Vanilla cheesecake fluff (add vanilla Greek yogurt with extra vanilla extract)
- Lime cheesecake fluff (add graham crackers and lime zest)
OMG-worthy Lemon and Blueberry Keto Cheesecake Fluff
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
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- ½ cup heavy whipping cream
- 8 oz cream cheese
- 5 tbsp granulated Stevia or other low carb granulated sweetener
- 1 tsp lemon zest
- ½ cup fresh blueberries plus extra for serving
- ½ tsp pure vanilla extract
- Beat the heavy cream in a bowl until stiff peaks form.
- Set aside.
- Beat the cream cheese with sweetener in another bowl until creamy.
- Add the blueberries, lemon zest and vanilla extract and beat to combine.
- Gently fold in the heavy cream.
- Spoon or pipe the fluff into small serving glasses.
- Top with extra blueberries and serve.
Absolutely LOVE this and can’t wait to try the others! Thanks for sharing it with us.
I wanted to try this so bad. I didn’t have blueberries on hand but I had a ton of frozen raspberries (which worked for me as raspberries have less carbs than blueberries.) I let them thaw for about a half hour on the counter before using.
It turned out fantastic, albeit a tiny bit thinner in consistency than yours appeared.
Thank you for sharing this recipe.
Can’t wait to try it with the fresh blueberries and other varieties you mentioned.
This is delicious stuff. Mine doesn’t look quite as pink in color. Maybe my blueberries weren’t quite as juicy. But this tastes really great!!
I have been struggling to find recipes that don’t require things I don’t have on hand that are still delicious! My biggest keto issue is cost! That said, today I made this for the first time, I omitted the lemon zest, which I’m sure would make this even more amazing. However, even without it, I’d give this more stars if I could! Amazing recipe, even my non keto family loved it! I highly recommend this to everyone!!! Thank you for a fantastic recipe!