Zero-Carb Raspberry Cheesecake Fluff

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Zero-Carb Raspberry Cheesecake Fluff

This creamy Raspberry Cheesecake Fluff is a rich, keto-friendly dessert with cheesecake flavor and a light, airy texture. While the name is “Zero-Carb,” if you use real raspberries the recipe will contain a small amount of natural carbohydrates. To keep carbs as low as possible, use sugar-free raspberry extract or flavoring instead.

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol or monk fruit sweetener
  • 1 tsp vanilla extract
  • ½ tsp sugar-free raspberry extract or flavoring
  • Optional: sugar-free whipped topping for garnish

Instructions

  1. Beat the softened cream cheese until smooth.
  2. Add sweetener, vanilla, and raspberry flavoring; mix until creamy.
  3. In a separate bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  5. Spoon into serving dishes and refrigerate for at least 1 hour before serving.
  6. Garnish with sugar-free whipped topping if desired.

Notes

  • For the lowest carb version, use raspberry extract instead of fresh raspberries.
  • Ensure the cream cheese is fully softened for a smooth texture.

Tips

  • Chill the mixing bowl before whipping the cream for better volume.
  • Add a little lemon zest for a cheesecake-style tang.
  • Store covered in the refrigerator for up to 3 days.

Servings

4 servings

Nutritional Information (Per Serving)

  • Calories: 340
  • Protein: 4g
  • Carbohydrates: 1–2g net (using sugar-free raspberry flavoring)
  • Fat: 35g
  • Fiber: 0g
  • Sodium: 170mg

Benefits

  • Low in carbohydrates, making it suitable for many keto and low-carb diets.
  • High in healthy fats for lasting fullness.
  • Quick no-bake dessert with minimal ingredients.
  • Sugar-free when prepared with a keto-friendly sweetener.

Q&A

Q: Is this truly zero carb?
A: Not exactly. Cream cheese and heavy cream naturally contain small amounts of carbohydrates, so the recipe is best described as very low carb rather than truly zero carb.

Q: Can I use fresh raspberries?
A: Yes, but they will increase the carbohydrate content.

Q: Can I freeze it?
A: Yes. Freeze for up to 1 month and thaw in the refrigerator before serving.

Q: What sweetener works best?
A: Powdered erythritol or monk fruit sweetener blends smoothly and provides the best texture without added sugar.

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