Kristie’s lemon cheesecake fluff
Get a taste of summer any time of the year. This lemon cheesecake fluff is simple and quick to make. Garnish with some fresh berries and lemon zest to make it even more delicious.
USMetric
servingservings
Ingredients
- 8 oz. (1 cup) 230 g (240 ml) cream cheese
- ½ cup 120 ml heavy whipping cream
- 3 tbsp 3 tbsp lemon juice
- ¼ tsp ¼ tsp salt
- 2 tsp 2 tsp pure vanilla extract
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
Garnish
- ½ cup 120 ml fresh blackberries (optional)
- 1 tsp 1 tsp lemon zestlemons zest (optional)
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Nutrition
www.dietdoctor.com
Making low carb simple
Instructions
- Use a hand mixer to whip the cream cheese and heavy cream until smooth and fluffy.
- Add the lemon juice, vanilla, and salt. If you prefer a sweeter taste, add some erythritol. Continue whipping until well mixed and smooth.
- Refrigerate for 30 minutes before serving.
BTW, this tastes very good. Delicious springtime dessert.
Yes! In this case ... Net carbs = Total carbs :)
The basic recipe idea isn't bad, but next time I'll either add raspberries or cocoa powder instead of the lemon and salt.
It's 5 gram per serving. (20 gram if you make 4 servings.)
Thank you Kristie!!
I do a version of this with cream cheese, whipped double cream, a tablespoon of cold brewed coffee, vanilla, toasted flaked almonds, and sometimes as a special treat, 1 square of 85% chocolate grated in. Another recipe where sugar can go take a run and jump.
Delicious recope for my first keto dessert
Yes, monk fruit is a good option on keto.
As the garnish is listed as being optional, it is not included in the carb count.
That does sound good! Thank you for sharing your tweaks!
I doubled the recipe and served it in very small containers topped with a blueberry and 2 raspberry and the lemon zest. Very pretty and tasty.
Awesome! So glad everyone enjoyed it!