- 8 oz of melted full-fat cream cheese - 1 cup of heavy whipping cream - 1/4 cup of powdered erythritol sweetener
What to do
1. In a large bowl, whip the softened cream cheese with an electric hand mixer until it becomes velvety smooth. Our fluff has a velvety feel, so lumps aren't necessary.
To get firm peaks, add the heavy whipping cream into a separate dish and whisk it on high speed. Our cheesecake fluff gets its airy, light character from this magical stage.
Third, while still taking cautious to maintain a very frothy mixture, gently incorporate the powdered erythritol into the whipped cream.
4. Gently fold the cream cheese and whipped cream mixtures together until they form a single, creamy consistency.
5. Put the bowl in the fridge and let it chill for at least an hour. The longest part can be waiting, but it's worth it since the tastes can really develop a rapport over that time.
Tips and Variations - If you're not following the ketogenic diet or if you're making this for a group of people with different sweet tooths, you may use whatever kind of sweetener you choose in place of erythritol, however liquid sweets could change the consistency.
– A spoonful of almond or vanilla flavor will make this fluff into something festive. - An unexpected touch can be added with a sprinkling of cinnamon or a little lemon zest sprinkled on top right before serving. - To make a festive parfait out of these individual servings, simply top the fluff with berries, almonds, or keto-friendly granola.
– Put this fluffy delight in the fridge and it will keep for three or five days, perfect for satisfying those sudden sweet tooths or satisfying an after-school snack.
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