KETO CHEESECAKE FLUFF
– 8 oz Cream Cheese – 1 ¼ cup Heavy Cream – ⅓ cup Powdered Erythritol OPTIONAL INGREDIENTS – ½ tsp Vanilla Extract – 5.3 oz Strawberries
In a large mixing bowl, add the softened cream cheese, 1/4 cup of heavy cream, powdered erythritol, and vanilla extract (if using).
Beat the mixture
Beat on medium speed until fluffy and combined - about 1 minute.
Stop and set aside while you whip the remaining heavy cream.
Whip the cream
In another large mixing bowl, add the remaining 1 cup of heavy cream and whip with an electric beater until a soft peak forms.
Fold the whipped cream onto the bowl with cream cheese.
Gently incorporate until a fluffy, consistent mousse forms.
Stir in finely chopped strawberries and refrigerate for 30 minutes for best flavor.
Serve with a spoon into a bowl, 1/4 cup per serving.
NET CARBS FAT PROTEIN
Serving: 1/4 Cup Makes: 8 Servings
Prep: 10 Minutes Cool: 30 Minutes
KETO CHEESCAKE FLUFF
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