Ingredients
- 4 oz (½ block) cream cheese, softened
- ½ cup heavy whipping cream
- ¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
- ½ tsp vanilla extract
- ½ cup fresh strawberries, chopped (plus extra for topping)
- Optional: 1 tbsp crushed freeze-dried strawberries for extra flavor
- Optional: 1 tbsp chia seeds (for texture & fiber)
🥣 Instructions
- Whip the cream:
In a large bowl, beat the heavy cream with half the sweetener until stiff peaks form. Set aside. - Make the cheesecake base:
In another bowl, beat softened cream cheese with the rest of the sweetener and vanilla until smooth and fluffy. - Combine:
Gently fold the whipped cream into the cream cheese mixture. Stir in the chopped strawberries (and chia seeds or crushed freeze-dried berries if using). - Chill or serve immediately:
Serve right away for a soft fluff, or chill for 30 minutes to firm up. - Garnish:
Top with extra strawberries, keto granola, or sugar-free whipped cream if desired.
🧊 Storage:
- Keeps in the fridge for up to 3 days
- Best served cold!
💡 Tips:
- Want more strawberry flavor? Add a drop of strawberry extract or sugar-free strawberry syrup.
- Make it a frozen fluff pop by spooning into silicone molds and freezing!
