If you like peach flavor and cheesecake, here is a low-carb dessert option. This Keto peach cheesecake fluff is super easy to make and tastes amazing!
Keto Peach Cheesecake Fluff
While this peach cheesecake fluff is low carb and Keto friendly, it still should be eaten in moderation. Any time of artificial sweeteners eaten in large amounts is not good for any diet.
When made exactly as the recipe calls for, this recipe works out to be about 277 calories, 27 fat, 5 carbs, 3 sugar, 5 protein per serving.
This can be frozen and then thawed out when ready to serve. Simply place it on the counter about 20 minutes before you are ready to eat it to thaw it out.
If you are looking for other easy Keto recipes, here are a few to try.
- Keto Cherry Cheesecake Fluff
- Keto Chocolate Cheesecake Fluff
- Chocolate Raspberry Cheesecake Fluff – Keto
- Keto Orange Cheesecake Mousse
- Keto Pumpkin Cheesecake Recipe With Pecan Crust
- Easy Keto Strawberry Cheesecake Fluff
- Keto Lemon Cheesecake Fluff
How To Make This Keto Treat:
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 gelatin in the water and mix until fully dissolved.
Slowly pour about half of the gelatin 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 containers and store them in the fridge until you are ready to serve.
Keto Peach Cheesecake Fluff
Ingredients
- 8 oz Full Fat Cream Cheese room temp
- 1 Dry Packet Sugar-Free Peach Gelatin 0.3 oz size (Walmart brand will work just fine)
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Water
Instructions
- Using a 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.
- Heat the water to boiling in a microwave-safe dish. It should take about a minute and a half. I just heat it right in a pyrex measuring cup.
- Add packet of gelatin in the water and mix until fully dissolved.
- Slowly pour about half of the gelatin mixture onto the cream cheese and mix well.
- Then pour the other half in and a little of the whipped cream and mix well.
- When 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 containers and store them in the fridge until you are ready to serve.
Notes
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