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Keto Lemon Cheesecake Fluff - Light, Zesty, and Creamy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup heavy whipping cream, cold
  • 1/3 to 1/2 cup powdered erythritol or allulose (adjust to taste; powdered blends dissolve best)
  • 1 large lemon (zest and 2–3 tablespoons fresh juice)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt (helps balance sweetness and enhance lemon)
  • Optional: 1/4 teaspoon lemon extract for extra punch
  • Optional toppings: fresh raspberries or blueberries, unsweetened coconut flakes, lemon zest curls, crushed keto-friendly cookies, or a dusting of powdered sweetener

Method
 

  1. Prep the lemon. Zest the lemon first, then juice it. Measure out 2–3 tablespoons of juice. Set aside.
  2. Whip the cream. In a cold mixing bowl, beat the heavy cream to stiff peaks. Don’t overbeat into butter; look for firm peaks that hold their shape. Set aside.
  3. Beat the cream cheese. In a separate bowl, beat the softened cream cheese until completely smooth and fluffy, about 1–2 minutes. This step prevents lumps.
  4. Sweeten and flavor. Add powdered sweetener, vanilla, salt, lemon zest, and 2 tablespoons lemon juice to the cream cheese. Beat until smooth. Taste and adjust sweetness and lemon intensity; add more lemon juice or a few drops of lemon extract if desired.
  5. Fold it together. Gently fold the whipped cream into the lemon cream cheese mixture in two or three additions. Use a spatula and light strokes to keep it airy.
  6. Chill or serve. Spoon into dessert cups. Eat immediately for a soft mousse, or chill 30–60 minutes for a firmer, fluffier set.
  7. Finish with toppings. Add berries, extra zest, or a sprinkle of keto cookie crumbs for texture.