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Blueberry Cheesecake Fluff


Blueberry Cheesecake Fluff

Keto Cheesecake Fluff, dessert, sugar free, recipe
Serves 4 | Calories: 335 | Fat: 33 grams | Protein: 5 grams | Carbs: 4.2 net


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So it's Saturday evening. I wanted to eat ALL the forbidden fruits tonight, but I decided to get up and make something "keto" instead. It's sinful. It's delicious. It's low carb, high fat.

Have you picked up a digital PDF of my eBook, 10 Best Keto Recipes yet? It's available right from my website, no app needed. It includes macros.


I started out wanting to make a no-bake cheesecake, but then I'd be in the kitchen for an hour trying to get the crust proper. Instead, I just got out the mixer and went to work.


I kind of have to thank Starbucks for the sugar free vanilla heavy cream idea. I was browsing Facebook groups the other night and saw a photo of a SBux menu board, where they create a special heavy cream with their sugar free syrup. Props! Now all they need to do is bring back the light frapp bases. Hint hint. Their new plant protein coffee smoothies are definitely not low carb friendly. Can they even just offer an unsweetened almond milk, ffs? Sigh.




Anyways, you came here for the fat bomb-like cheesecake dessert. Okay....




Ingredients
  • 1 package of cream cheese, softened
  • 1/2 cup heavy cream
  • 1-2 tbsp sugar free Vanilla syrup (Torani)
  • 2 tbsp sour cream
  • 25 grams blueberries
  • 1 tbsp stevia-erythritol blend (Pyure)
  • 1 tsp fresh lemon juice (optional)



Directions

  1. Start by setting the cream cheese out and softening to room temperature.
  2. In a small mixing bowl add heavy whipping cream. Use a mixer on high and beat for several minutes, until cream is stiffening. Add sugar free vanilla syrup to whipped cream. You can use less, or more.
  3. Add sour cream, cream cheese, and sweetener to a separate larger mixing bowl. Mix on medium until cream cheese is no longer chunky.
  4. Add the whipped cream to the cream cheese bowl, mix it together until combined. Then add the blueberries. Mix on medium until smooth.
  5. Refrigerate for 10-30 minutes before serving.
  6. Divide into 4 equal servings. 
*You could use any fruit you want for this recipe!



Macros are for 1 serving. Recipe serves 4.








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