Eating Keto is all the craze right now. But did you know you can still eat desserts on the Keto diet? Check out this yummy Keto lemon cheesecake fluff!
Keto Lemon Cheesecake Fluff
When you start on any diet they can be super hard to stick to when you get a craving for sweets.
That is when it is super handy to have recipes like this Keto lemon cheesecake fluff on hand. Plus this only takes three ingredients to make it!
This recipe can be easily adapted to other flavors too. Simply swap out the flavor of gelatin.
Just be sure you keep the gelation sugar free. If you used the sugar kind it makes the carbs skyrocket and will no longer fit the Keto diet.
If you are looking for more Keto dessert recipes, here are a few to try.
- Chocolate Raspberry Cheesecake Fluff – Keto
- Keto Cherry Cheesecake Fluff
- Keto Pumpkin Cheesecake Recipe With Pecan Crust
- Easy Keto Strawberry Cheesecake Fluff
- Keto Cheesecake Recipe Roundup – Over 25+ Recipes!
- Blueberry Lemon Keto Cheesecake Cups
- Keto Orange Cheesecake Mousse
How To Make This Cheesecake Recipe:
In a stand mixer (I use a KitchenAid like this one) add your whipping cream and whisk it on medium to high speed until stiff peaks form.
At that point, it should be a whipped topping constancy. Set aside.
Now in another mixing bowl beat the cream cheese until it is soft.
In a microwave-safe dish heat the water to boiling. It should take about a minute and a half. I just heat it right in a pyrex measuring cup.
Remove water from microwave and dump the packet of lemon gelatin in the water and mix until fully dissolved.
Slowly pour about half of the lemon mixture onto the cream cheese and mix well.
Then pour the other half in and a little of the whipped cream (so that the liquid does not splash out the bowl) and mix well.
After that is fully mixed add the rest of the whipped cream and mix just until it is fully blended. Don’t overbeat it.
Pour into dishes or airtight container and store in the fridge until you are ready to serve.
How Long Can This Be Stored In The Fridge & Can It Be Frozen?
I have kept mine in the fridge for up to five days and it was just as good on day 5 as it was the day it was made. You may even be able to do a day or two longer.
While I have not tried freezing this yet, I am thinking it may not hold up that great to freezing. I am guessing that you will end up with a less then desirable texture if frozen. I will update when I have tested my thoughts on this.
Keto Lemon Cheesecake Fluff
Ingredients
- 1 Dry Packet Sugar-Free Lemon Gelatin 0.3 oz size
- 1/2 Cup Water
- 1 Cup Heavy Whipping Cream (can use 8 oz tub whipped topping in its place if you are not worried about having more carbs.)
- 8 oz Full Fat Cream Cheese room temp
Instructions
- In a stand mixer add your whipping cream and whisk it on medium to high speed until stiff peaks form. Set aside.
- In another mixing bowl beat the cream cheese until it is soft.
- In a microwave-safe dish heat the water to boiling. It should take about a minute and a half. I just heat it right in a pyrex measuring cup.
- Dump the packet of lemon gelatin in the water and mix until fully dissolved.
- Slowly pour about half of the lemon mixture onto the cream cheese and mix well.
- Then pour the other half in and a little of the whipped cream and mix well.
- After that is fully mixed add the rest of the whipped cream and mix just until it is fully blended. Don’t overbeat it.
- Pour into dishes or airtight container and store in the fridge until you are ready to serve.
Notes
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