Keto chocolate cheesecake fluff

Strict clean keto followers don’t tend to eat sweet foods. If you’re someone who gets triggered by sweet falvours and then craves more, you might want too much in the way of sweeteners. But I find that with sweet fat bombs or keto desserts, I don’t want more than one or a taste, because they’re rich with fat, and still nowhere near as sweet as sugar.

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My latest one I tried was a keto chocolate cheesecake fluff. Well, it was meant to be a chocolate cheesecake, but I was too lazy to make the nut and butter base. Instead I stuck with just making the chocolate cheesecake ‘filling’ or fluff.

I used little glass ramekins* (I have so many Gu pots in a cupboard, I need to use them), and they were the perfect size for a dessert portion.

This recipe used cocoa powder. You want to make sure it’s unsweetened. I actually swapped it for raw cacao powder as I’ve a tub that I rarely use. It gives a lighter colour than normal cocoa, but tastes just as good. The more bitter and dark you like it, the more cocoa you want to add. If you prefer a lighter chocolate flavour, just use a little less.

The sour cream is used instead of double cream. It gives a lighter taste to the cocoa. But if you’ve got no sour cream, you can just use double cream instead.

For the sweetener I use erythritol* (always powdered), or you can use allulose, monkfruit or xylitol as you prefer. Just make sure you blitz in a blender to make a powder if you’ve only got granulated. And you’ll need to convert the amount used if the sweetener isn’t 1:1 vs sugar like in the recipe below.

You can make a sharing version for 2 in a larger bowl or dish, otherwise this recipe makes 2 individual portions.

Chocolate cheesecake fluff

Ingredients for keto chocolate cheesecake fluff

Prep time 10 mins
Chill time 1 hour
Serves 2

• 70 g cream cheese (room temperature)
• 40 g sour cream
• 28 g unsalted butter (softened)
• 1/2 tsp vanilla extract
• 3 tbsp powdered erythritol
• 3 tbsp cocoa powder to taste

To make chocolate cheesecake fluff

Beat the sour cream in a bowl until lightly whipped. (it doesn’t whip thick like double cream, but will thicken slightly).

In another bowl beat the cream cheese and butter until creamed.

Add in the erithritol, vanilla extract and cocoa powder. Beat in until combined. Fold in the whipped sour cream.

Spoon or pipe in the chocolate cheesecake fluff into ramekins or one larger bowl.

Chill in the fridge for around an hour (or in the freezer for 20-30 minutes) to let it thicken up a bit.

Store in the fridge until ready to eat – it should be fine for 3-4 days.

Top with strawberries or raspberries to garnish.

If you want to add flavourings you can. I like peppermint or orange with the chcoolate.

Let me know how you get on if you make this low carb cheesecake fluff.

Like this post, try these other tips for nearby days out.