Chocolate Raspberry Cheesecake Fluff – Keto
One of the best flavor combinations has to be raspberry and chocolate. So I mixed them to come up with this chocolate raspberry cheesecake fluff recipe that is Keto friendly.
Chocolate Raspberry
Cheesecake Fluff – Keto
I have made note of the nutrition facts for this chocolate raspberry cheesecake fluff at the bottom of the recipe card. However, you should note that these numbers can vary slightly.
That is because not all brands of items are made the same. So if you use something different then your numbers will be slightly different but pretty close.
This recipe makes 12 servings. I do not measure out the servings but just divide the recipe up equally. If I had to guess on a weight per serving it would be about 3.5 ounces per serving.
This can be premade and stored in airtight containers in the fridge for up to 4 days. If you are just wanting to make this easy and not worried about carb or fat count, you can mix a thawed 8 oz tub of whipped topping in place of the heavy cream.
Here are more Keto cheesecake fluff recipes to try.
- Peach Cheesecake Fluff – Keto
- Keto Lemon Cheesecake Fluff
- Keto Orange Cheesecake Mousse
- Easy Keto Strawberry Cheesecake Fluff
- Keto Chocolate Cheesecake Fluff
- Keto Cherry Cheesecake Fluff
How To Make This Recipe
In a double boiler on the stove, you want to melt the cacao butter. If you don’t have a double boiler you can simply use a pot with a heat-safe bowl that sits on the top. You just need the water to steam the bottom of the bowl.
When the butter is melted add in the cocoa powder and mix well. When it is fully dissolved remove the bowl from the heat.
Now mix in the cream cheese and Splenda and blend with a hand mixer until fully blended. Set aside.
In a large mixing bowl with a hand mixer (or stand mixer) whip the heavy cream until it forms stiff peaks. It should look like whipped topping at that point.
Then mix the chocolate mixture in with the whipped cream. Make sure it is fully blended but not so much that it loses its puffy/airy texture. Set in the fridge.
Raspberry Cheesecake Fluff Layer:
Now we need to make the raspberry part of the recipe. In a microwave-safe cup heat water to boiling. Then dump the Jello pack into the water and mix until it is fully dissolved.
In large bowel or stand mixer beat heavy cream until it forms stiff peaks is looks like whipped cream.
In another bowl beat cream cheese until it is smooth and creamy. Then slowly add in the Jello mixture until it is fully mixed.
Now add that mixture to the whipped cream and mix well. Make sure it is mixed well but not so much that it loses its fluffy texture.
The last step you need to do is put equal portions of raspberry and chocolate mixes into dishes. Or you can just add one layer to the other in a large bowl and scoop out your servings. You just need to make sure you have equal amounts of each in the servings to have your carb and fat count be accurate.
Can This Fluff Be Frozen?
I am currently testing this to see how it turns out after being frozen and thawed. I will update with my findings.
Chocolate Raspberry Cheesecake Fluff - Keto
Ingredients
Chocolate Layer:
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Splenda
- 4 Tbsp Cocoa Powder
- 52 grams Cacao Butter
- 8 oz Full Fat Cream Cheese room temp
Raspberry Layer:
- 1 Cup Heavy Whipping Cream
- 8 oz Full Fat Cream Cheese room temp
- 1/2 Cup Water
- 0.30 oz Pack Of Sugar-Free Raspberry Jello
Instructions
Chocolate Layer:
- In double boiler on the stove, you want to melt the cacao butter.
- When melted add in the cocoa powder and mix well.
- When fully dissolved remove the bowl from the heat.
- Mix in the cream cheese and Splenda and blend with a hand mixer until fully blended. Set aside.
- In a large mixing bowl with a hand mixer (or stand mixer) whip the heavy cream until it forms stiff peaks.
- Then mix the chocolate mixture in with the whipped cream. Make sure it is fully blended but not so much that it loses its puffy/airy texture. Set in the fridge.
Raspberry Layer:
- In a microwave-safe cup heat water to boiling.
- Dump the Jello pack into the water and mix until it is fully dissolved.
- In large bowel or stand mixer beat heavy cream until it forms stiff peaks is looks like whipped cream.
- In another bowl beat cream cheese until it is smooth and creamy. Then slowly add in the Jello mixture until it is fully mixed.
- Add that mixture to the whipped cream and mix well. Make sure it is mixed well but not so much that it loses its fluffy texture.
- Put equal portions of raspberry and chocolate mixes into dishes.
Notes
Serving Size 1, Number of Servings 12, Calories 303, Total Fat 30 grams, Carbohydrates 6 grams, Fiber 0 grams. If not worried about carb and fat count you can use a thawed 8 tub of whipped topping in place of eacy cup of heavy whipping cream. Note: The toppings in the picture are not part of the recipe so are not figured into these numbers.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
