Love chocolate and looking for a sweet Keto treat? This Keto chocolate cheesecake fluff is hands down one of my favorites!
Keto Chocolate Cheesecake Fluff
When eating Keto is can be hard sometimes when you just want that sweet taste. Well with recipes like this Keto chocolate cheesecake fluff, you can still have that treat and stick to your diet.
Ever had a Frosty from Wendy’s? This tastes a lot like that flavor!
Here are a few other Keto recipes you may like.
- Keto Cherry Cheesecake Fluff
- Keto Orange Cheesecake Mousse
- Chocolate Raspberry Cheesecake Fluff – Keto
- Keto Peach Cheesecake Fluff
- Orange Keto Cheesecake With Nut Crust
- Keto Lemon Cheesecake Fluff
- Easy Keto Strawberry Cheesecake Fluff
- Blueberry Lemon Keto Cheesecake Cups
How To Make This Chocolate Cheesecake Fluff
To start this recipe you will need a double boiler or simply put a heat-safe bowl over a pot with hot water. You just need the water to steam the bottom of the bowl. Add the cacao butter to the top pot and heat until melted.
When the cacao is melted mix in the cocoa powder. Be sure to mix well. When you have it fully dissolved remove from heat.
In a large mixing bowl, cream together the cream cheese and Splenda. Blend with a hand or stand mixer until fully blended.
In another large mixing bowl or stand mixer, whip the heavy cream into stiff peaks. Stiff peaks will look like whipped topping.
Now you want to combine the whipped cream with the chocolate mixture. Be sure you mix it so it is fully blended. But don’t over do it as you want it to stay puffy and airy.
Cover and place in the fridge to chill until you are ready to serve. Top with some whipped topping and low carb chocolate if you would like.
Can It Be Frozen?
Yes! I like to freeze mine in single-serve dishes. That way I can just take a few out at a time. You can either thaw on the counter if you will be eating right away. That takes about 30 minutes (depending on how warm the house is).
Or you can put them in the fridge and allow them to thaw out slowly if you don’t need it right away.
Keto Chocolate Cheesecake Fluff
Ingredients
- 8 oz Full Fat Cream Cheese room temp
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Splenda
- 4 Tbsp Cocoa Powder
- 52 grams Cacao Butter
Instructions
- In double boiler melt the cacao butter.
- When melted add cocoa powder and mix well.
- When fully mixed remove from heat.
- In a large mixing bowl, cream together the cream cheese and Splenda. Blend with a hand or stand mixer until fully blended.
- In another large mixing bowl or stand mixer, whip the heavy cream into stiff peaks. Stiff peaks will look like whipped topping.
- Now you want to combine the whipped cream with the chocolate mixture. Be sure you mix it so it is fully blended. But don’t over do it as you want it to stay puffy and airy.
- Cover and place in the fridge to chill until you are ready to serve.
Notes
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