Kristie’s lemon cheesecake fluff
Ingredients
- 8 oz. 230 g 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
- ½ cup 120 ml fresh blackberries (optional)
- 1 tsp 1 tsp lemon zestlemons zest (optional)
Per serving
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.