Ingredients:
- 1 cup of strawberries, whether fresh or thawed from frozen
- 1 tablespoon of your preferred sweetener, like erythritol or monk fruit, adjusted to taste
- 8 ounces of softened cream cheese
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of lemon juice (optional, for a bit of tang)
- A pinch of salt
Instructions:
Prepare the Strawberries: For fresh strawberries, wash and remove the stems. If you’re using frozen strawberries, let them thaw first. Blend the strawberries with your chosen sweetener in a blender or food processor until smooth, and then set it aside.
Whip the Cream: In a mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Avoid overwhipping; you want the cream to be fluffy rather than turning into butter.
Mix the Cream Cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the vanilla extract, lemon juice (if desired), and a pinch of salt, then mix until fully combined.
Combine Ingredients: Gently fold the whipped cream into the cream cheese mixture, taking care to maintain its fluffiness. Once combined, fold in the blended strawberry mixture until it’s thoroughly mixed.
Chill and Serve: Spoon the mixture into serving dishes and refrigerate for at least 1 hour to allow it to set and the flavors to meld. Serve chilled, and if you like, garnish with extra strawberries or a mint leaf.
Enjoy your Keto Strawberry Cheesecake Fluff—a light, creamy, and refreshing treat that’s perfect for a low-carb dessert!
