This blog post was originally written in 2013, right after I went keto. It is, as far as I know, “the original Keto Cheesecake Fluff” recipe. It is one of my most popular recipes and tons of people have tried it and shared their results on Pinterest. Keto cheesecake fluff is an incredible fat bomb, and it also fits the parameters for most versions of a carnivore keto diet. You may also be interested in my New York Style Keto Cheesecake recipe.

Lately I’ve been thinking that I need to get more fat into my diet. My macros have been sitting pretty regularly at 65/30/5, and I’ve been ravenous lately (probably due to the increased workout levels I’ve been engaging in). So I’ve been considering tweaking them to 70/25/5.

Now, I could just stuff my face full of my Peanut Butter Cup Fat Bombs, but I’ve been kind of craving a bit more variety. Don’t get me wrong, I still pretty much eat at least one a day, but a girl’s got to diversify her desserts.

Since I posted my last recipe – my Peanut Butter S’mores Pie – I’ve been playing around with no-bake cheesecakes. I actually made a really tasty Pumpkin Spice Cheesecake that I’ve never gotten around to posting. Both of those things had base comprised of heavy cream and cream cheese and I had to restrain myself from just eating all the filling straight from the KitchenAid.

Then I was like, why the hell do I have to stop?

Thus, Cheesecake Fluff was created.

Ingredients

8oz cream cheese

4oz heavy cream

4T sour cream

4T Torani Sugarfree Syrup (here I used Salted Caramel and it is damned delicious)

OR you could use vanilla extract + sweetener to taste – I’m just a crazy Torani fangirl. I have like 8 different bottles on tap right now, no joke. They should give me some sort of sponsorship.



Combine all ingredients in your mixer and whip until it forms stiff peaks.

Yeah, that’s it.

I should note here that over these past two weeks, I have made a whole slew of versions of this. I’ve made the aforemention pumpkin flavored, s’mores flavored, and simple French vanilla. Don’t be afraid to play around with your syrups and additives. This was the first time I’d tried the Salted Caramel flavor and I was NOT disappointed!

This recipe makes 4 servings. I usually dole out two for my husband and myself, and stash the rest in a mason jar to eat later. Tonight you can see that I garnished the base with some fresh raspberries and – later – a dollop of whipped cream.

It’s sooooo good, and so quick and easy to make. You can whip up a batch in less than 5 minutes, and the flavor combinations are endless. It’s a decadent creamy dessert and a fat bomb all in one. And at just 3 net carbs, 5g protein, and 31g fat, it’s a great addition to the keto diet.

Let me know if you make some fluff and enjoy it! What’s your favorite flavor combination? I’m curious as to what other people create :)

Leave a comment with your thoughts! I read every comment and I love talking to this community. Make sure you Like my Facebook page so you can see when I do Live cooking videos and follow my Instagram to view my daily meals. If one of my recipes looks good to you, hit the pin button to share it on Pinterest! And don’t forget to subscribe to my YouTube channel for fun product reviews, vlogs and more.

Print Pin Keto Cheesecake Fluff Servings 4 Ingredients 8 oz cream cheese

4 oz heavy cream

4 tbsp sour cream

4 tbsp Torani Sugarfree Syrup here I used Salted Caramel OR you could use vanilla extract + sweetener to taste Instructions Combine all ingredients in mixer & whip until it forms stiff peaks

(As a disclaimer, the product links are linked to my Amazon Affiliate account. I’ve never used this before but I’m going to give it a shot and see how well it works. In theory, I should get a small kickback if you purchase the product through that link. Product costs are not increased for you, just Amazon gives me a tiny percent of the profit for sending you their way. Maybe I’ll get rich and can retire from this life of crime.)Save