If you like simple recipes or looking for a yummy Keto treat, this recipe is for you. Learn how to make this easy Keto Strawberry Cheesecake Fluff! So good and super simple!
Easy Keto Strawberry Cheesecake Fluff
This easy Keto strawberry cheesecake fluff makes for a wonderful summertime treat.
No need to heat up the kitchen and can be whipped up in no time at all.
It is a great dish to make to take to a pot luck or backyard BBQ. Plus it is low carb and Keto so it is great for those that are a diabetic too.
With this recipe, if strawberries are not your jam, you can totally change it up. Simply swap it with another fruit of your choice.
Just remember to also swap the flavor of Jello too. If you are making this as Keto you will also need to stick to the sugar-free Jello.
Don’t worry, there are tons of sugar-free flavors out there.
Here are a few ideas of other flavors you could make.
- Cherry
- Lime
- Lemon
- Orange
- Raspberry
- Watermelon
- Pineapple
Which flavor will you make?
This recipe makes eight servings. If you are making it to take to a cookout or something, it can be double and tripled super easy.
Making Keto Fluff:
Start by chopping up your strawberries. You want them to be small like a salsa size chunk. Then set aside.
In a medium to large mixing bowl, whip the whipping cream with an electric mixer or stand mixer on high speed until thickened into whipped cream.
Set aside.
In another bowl beat the cream cheese until it is nice and smooth. Then add 3/4 of whipped cream and all the cream cheese together.
Add strawberry gelatin to a small bowl and add 1/3 cup of boiling water. Mix until the gelatin is fully dissolved.
Now you need to add the gelatin mixture into the whipped cream cheese mixture.
Stir until it is fully blended.
Then you need to carefully fold in the chopped strawberries and the rest of the whipped cream into the mixture.
Dump into a loaf size pan and cover with plastic wrap. Chill in the fridge for at least one hour before serving.
Another thing that works well to chill it in and has its own top is glass food storage containers like these.
Then simply scoop out with a large spoon into serving dishes.
If want it to look a little fancier like you see in the pictures here, use an ice cream scoop to scoop out servings.
If you liked this Keto recipe, here are a few others to try.
- Keto Chocolate Cheesecake Fluff
- Chocolate Raspberry Cheesecake Fluff – Keto
- Keto Lemon Cheesecake Fluff
- Blueberry Lemon Keto Cheesecake Cups
- Key Lime Cheesecake Bites
- Keto Pumpkin Cheesecake Recipe With Pecan Crust
- Keto Cherry Cheesecake Fluff
Easy Keto Strawberry Cheesecake Fluff
Ingredients
- 1/3 Cup Boiling Water needs to be 1/3 after it is boiling not before the boil as it will evaporate.
- 1 Cup Heavy Whipping Cream
- 8 oz Full Fat Cream Cheese room temp
- 1 Box Sugar Free Strawberry Gelatin Mix this will be 0.30 oz pack
- 3 Strawberries
Instructions
- Remove strawberry stems and chop into small pieces and set aside.
- Mix whipping cream in large bowl with mixer on high speed until it forms a whip cream texture. Set aside.
- In another mixing bowl beat cream cheese until smooth.
- Add about 3/4 of the whipped cream into the cream cheese and mix well. Set aside
- In small bowl or measuring cup, mix boiling water and gelatin mix together and mix until fully dissolved.
- Mix the gelatin mix into the cream cheese mixture. Mix well.
- Now fold in the rest of the whip cream and strawberries.
- Pour into loaf pan or glass food storage containers and cover. Place in fridge to chill for at least one hour.
Notes
Carbs: 3
Fat: 20
Protein: 2
Sugar: 2
Alicia
This was delicious!
cheesecake
Happy to hear you enjoyed it Alicia!
Sydney
how big are servings supposed to be?
tastes great!
cheesecake
Happy to hear you liked it Sydney! I just mix it all up and split it evenly between 8 dishes I did not measure. If I had to guess, I would say it should work out to be about 3.5 oz per serving.
Sarah
Easy! Made it with lime jello this time
Jen
Very tasty! I only had a larger box of jello so I eyeballed about half of it. I also only had 4oz cream cheese so I added some sour cream to it. It was very good… tangy and creamy. Looking forward to trying it with the actual ingredients in the recipe!