🧾 Servings & Timing
Yield: 4 servings
Prep Time: 5–7 minutes
Chill Time: Optional 15–20 minutes
Total Time: 10–25 minutes
🥣 Ingredients
8 oz full-fat cream cheese, cold
1 cup heavy whipping cream, cold
½ cup powdered sweetener
(erythritol, allulose, monk fruit, or xylitol)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
👩🍳 Instructions
Prepare the Cream Cheese
Add the cold cream cheese to a mixing bowl. Beat on medium speed for 20–30 seconds until smooth and creamy. Scrape down the sides to avoid lumps.
Sweeten & Flavor
Add the powdered sweetener, vanilla extract, and lemon juice. Beat again until fully combined and silky smooth.
Add the Heavy Cream
Pour the cold heavy cream into the bowl.
Whip Until Fluffy
Beat on medium-high speed for 1–2 minutes until the mixture becomes thick, fluffy, and holds soft to medium peaks.
👉 Do not over-whip, or the texture may become grainy.
Chill (Optional)
For a firmer, more cheesecake-like texture, refrigerate for 15–20 minutes before serving.
🍽️ Serving Ideas
Spoon into dessert bowls
Pipe into cups for a fancy look
Serve with keto berries
Use as a filling for keto crepes or cakes
Enjoy straight from the bowl 😋
🥗 Nutrition (Approx. per serving)
Calories: ~240
Fat: 23 g
Protein: 4 g
Net Carbs: 2–3 g
(Varies by sweetener used)
❓ FAQs
Q: Can I make this dairy-free?
No, this recipe relies on dairy fats for structure and flavor.
Q: Can I store it?
Yes. Store covered in the refrigerator for up to 3 days.
Q: Why must the ingredients be cold?
Cold cream and cream cheese whip better and create a stable, fluffy texture.
Q: Can I freeze it?
Freezing is not recommended as the texture may change after thawing.
💡 Tips for Best Results
Always use powdered sweetener for smooth texture
Chill the bowl and beaters for extra fluff
Taste and adjust sweetness before chilling
For extra richness, add 1–2 tablespoons mascarpone (optional)
