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Home / Recipes / Egg-Free

Keto Cheesecake Fluff (Sugar-Free Recipe)

By The Low Carb Cook · Jan 3, 2024 · 112 Comments

187.8K shares
Jump to Recipe
keto cream cheese dessert recipe
Low carb sugar free cheesecake keto mousse recipe
keto cream cheese mousse dessert recipe

Rich cream cheese, luscious heavy whipping cream, and the perfect dash of vanilla and lemon extracts sweetened just right with keto sweetener come together in this simple yet decadent keto cheesecake mousse. It's quick and easy to prepare!

keto cheesecake mousse fluff recipe cover image

You can probably tell from my previous recipes that I like low-carb mousse recipes (hellooooo chocolate mousse). They're sweet and fluffy and make the perfect light dessert after dinner!

So I'm excited to add another one to the list with this delicious keto cheesecake fluff.

I know that starting a keto diet can be tough, especially when you have a sweet tooth. That's why I love finding recipes like this one that satisfy cravings without derailing your progress.

This super yummy dessert whips up so quickly, just like my chocolate avocado pudding.

So, if you like the taste of sugar-free cheesecake, then you are going to love the flavor of this keto mousse.

Why should I make this keto cream cheese dessert?

This sugar-free cheesecake mousse is great because it ends up being much healthier than regular cheesecake.

This dessert doesn't have a crust, meaning gone are the calories and fat of melted butter and the heaviness of an almond flour crust. Instead, you get all the deliciousness in a light and airy form.

Bonus: since this is a keto-friendly dessert, it's also gluten-free! So you can indulge without any worries.

The best part is that it's one of the quickest low-carb desserts you can ever make. Plus, it only uses six ingredients and a single bowl (instead of a springform pan!) that you likely already have.

Ingredients needed

Ready to make this delicious dessert? Here's a list of everything you'll need to make this keto cheesecake fluff:

  • Cream Cheese
  • Powdered Erythritol
  • Stevia Concentrated Powder
  • Vanilla Extract
  • Lemon Extract
  • Heavy Whipping Cream

How to make this easy keto cheesecake fluff

This is the easiest keto dessert with cream cheese you have ever made!

The entire recipe, along with the recipe steps, is in the printable recipe card at the bottom of this post.

Keep reading - I have some important tips, and helpful pictures of the process of making the keto fluff that I'm sure will help you out.

Step 1: Whip softened cream cheese

For this recipe, you start by putting a block of cream cheese in a mixing bowl.

To soften the cheese, I put it in the microwave for about 30 seconds and then stir it up with a fork. It's important to start with softened cream cheese, otherwise you could end up with lumps.

Step 2: Add sweeteners and extracts

At this point, it's time to add sweetener and flavor extracts. I love using a mix of erythritol and stevia along with stevia extract powder. But feel free to use the keto sweetener(s) of your choice.

You can always taste test to get the amount right of sweetener. The recipe needs about ½ to ¾ of sugar replacement, depending on how sweet you like it.

For the extracts, I use vanilla and lemon. However, feel free to experiment with different ones or lemon juice to change up the taste!

Step 3: Mix in whipped cream for a light keto fluff

The sweetened cream cheese mix is excellent by itself before adding the whipped cream.

However, to get the airy texture, you'll want to incorporate the cream by folding it in first, which prevents too much deflation. Then, the entire mixture is whipped together with an electric mixer.

Optional: Fold In ingredients for a keto cheesecake mousse

No, it's not like folding a shirt. You have to take your time and be gentle!

To fold the whipped cream into the cream cheese, take your spatula and lightly bring the cream cheese from the sides of the bowl on top of the cream cheese in the middle.

Folding is basically a lighter version of mixing. You are still combining the whipped cream with the cream cheese, but you are doing it gently.

Step 4: Chill and serve

Now it's time to let the flavors meld together in the fridge.

I recommend chilling this dessert for at least two hours before serving, but you can also prepare it a day ahead of time.

Once chilled, you can pipe or spoon the mousse into individual serving dishes right away or do it after the mousse has chilled in the refrigerator. I prefer chilling the mousse first and then putting it into serving dishes.

I recommend using a pastry bag to pipe the mousse into single servings to give it a pretty look, but scooping it out with a spoon is okay too!

low carb cream cheese dessert in dish

What to serve with keto cheesecake fluff

There really are SO many different ways you can serve this dessert!

While it is absolutely delicious on its own, you could dress this one up with some sweet cinnamon almond meal sprinkles to mimic graham cracker crumbs and add some drizzled strawberry sauce for a strawberry cheesecake parfait.

Maybe you want to put some chocolate shavings on top of the sugar-free cheesecake keto mousse. Or, maybe you prefer a low-carb fruit sauce, like this sugar-free blueberry syrup.

There are so many different ways to go about it!

For a quick topping, I sprinkled sugar-free chocolate chips (ChocZero is my absolute fav!) on each serving. Another option would be to double the recipe and use it as a light and airy no-bake cheesecake filling.

You can even blend it with another low-carb mousse (this keto white chocolate mousse sounds amazing) for an easy layered dessert!

How to store keto cheesecake mousse

Just like other low-carb cream cheese desserts, this needs to be refrigerated. Store it in an airtight container in the refrigerator. It will stay fresh for about 4-5 days.

keto cream cheese dessert cheesecake fluff with chocolate chips

Frequently asked questions

Here are the questions I hear the most about my keto cheesecake fluff recipe. If you don't see your questions answered here, please leave them for me in the comments below. I try to respond to every question.

Is it okay to use a stand mixer for this recipe?

Absolutely! A stand mixer works just as well as an electric hand mixer. Just follow the same steps outlined in this post with your stand mixer.

Can I freeze a low-carb dessert with cream cheese?

Yes, you can, but the texture will change.

Instead of being light and fluffy, it will become a hard block, kind of like a solid block of ice cream.
As it thaws, it will be easier to eat, but it still won't have the same fluffy texture.

Just a fair warning!

How do I make a keto cheesecake mousse with chocolate?

To add some chocolate flavor to this keto cream cheese dessert, you can mix in some unsweetened cocoa powder or sugar-free chocolate chips. You could also drizzle melted sugar-free chocolate on top.

For an even easier option, you could blend in some sugar-free chocolate pudding mix (just use half the amount called for in the recipe) or swap out the vanilla extract for chocolate extract.

Love this keto cheesecake fluff recipe? Try these!

Enjoy this keto friendly cheesecake mousse! Other quick treats you may like are my mascarpone mousse and keto chia seed pudding.

And if you want more mousse recipes, here are a few top picks:

  • Sugar Free Chocolate Mousse is a treat that's sure to please!
  • Keto Key Lime Mousse is sure to bring smiles on a dreary day.
  • Raspberry Mousse has a pretty pink color and tastes fantastic.
  • Keto Peanut Butter Mousse is amazing mixed with some chocolate.
  • Strawberry Mousse is always a favorite in summer.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

cheesecake mousse keto dessert with cream cheese

Sugar Free Cheesecake Keto Mousse

4.95 from 53 votes
A light and airy mousse recipe that is quick and easy to prepare. This low carb keto dessert tastes great with chocolate or fruit sauce.
Prep Time:5 minutes mins
Total Time:5 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 servings
Calories: 269

Video

YouTube video

Ingredients

  • 8 ounces cream cheese softened
  • ⅓ cup powdered erythritol or less to taste
  • ⅛ teaspoon stevia concentrated powder optional
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup heavy whipping cream or regular heavy cream
US Customary - Metric

Instructions

  • Beat cream cheese until smooth.
    beaten cream cheese for keto dessert
  • Mix in erythritol, stevia, vanilla, and lemon extract until well combined.
    adding extracts and sweeteners
  • In separate bowl, beat heavy cream with mixer until stiff peaks form.
    whipping cream
  • Fold half of the whipped cream into cream cheese mixture until well incorporated. Fold in the other half of the whipped cream.
    folding in whipped cream
  • Beat with an electric mixer on high until light and fluffy.
    whipped dessert
  • Refrigerate for at least two hours. Pipe or spoon into individual serving dishes. Top with fresh fruit or sugar-free chocolate, if desired.
    low carb dessert with cream cheese topped with chocolate chips

Notes

  • The recipe can be doubled to use as a pie filling.
  • If replacing powdered erythritol with a regular powdered sweetener, omit the stevia or cut back on the sweeteners.
  • It's not essential to fold the whipped cream into the cream cheese mixture. It can be added and then whipped in with an electric mixture.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 0.5cup | Calories: 269 | Carbohydrates: 2g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 95mg | Sodium: 136mg | Potassium: 81mg | Sugar: 1g | Vitamin A: 1090IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.1mg

Additional Info

Net Carbs: 2 g | % Carbs: 3 % | % Protein: 4.6 % | % Fat: 92.4 % | SmartPoints: 12
Values
Array
(
    [serving_size] => 0.5
    [calories] => 269
    [carbohydrates] => 2
    [protein] => 3
    [fat] => 27
    [saturated_fat] => 16
    [cholesterol] => 95
    [sodium] => 136
    [potassium] => 81
    [sugar] => 1
    [vitamin_a] => 1090
    [vitamin_c] => 0.2
    [calcium] => 63
    [iron] => 0.1
    [serving_unit] => cup
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: January 9, 2015... Last Updated: January 3, 2024 with updated images and additional recipe information.

« Cinnamon Churros (Keto + Low-Carb)
Is Rice Keto? (+ Low-Carb Recipes) »

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Reader Interactions

Comments

  1. Jenifer

    June 12, 2024 at 4:48 pm

    5 stars
    I made this recipe and I loved it. Thank you

    Reply
  2. Anna Moody

    September 18, 2023 at 11:45 am

    I really enjoyed this. I am new to the whole no-sugar low carb lifestyle. This was perfect for me, easy to make The only thing I will do different is add a bit more LEMON extract. I love lemon flavor, and it could use about 3x more that what this called for! Thank you! It was great!

    Reply
  3. Linda McNeil

    March 07, 2023 at 3:46 pm

    5 stars
    Easy to make tastes scrumptious. I can’t wait until hubby, who is diabetic tries it later tonight,p. I will use it again and experiment with variations.
    Thank you
    Sincerely
    Linda McNeil

    Reply
  4. Melissa flores

    January 15, 2023 at 9:12 pm

    5 stars
    So easy so good. Third time using this recipe. This time I used a store bought chocolate almond premade crust. So I kind of cheated since it did have sone sugars ( I think) I had to use it before it expired. Topped it off w some sugar free chocolate too!

    Reply
  5. Lovelle

    February 11, 2022 at 10:27 pm

    5 stars
    This was delicious! I put my monkfruit granulated sugar in my food processor for about a minute to get the powdered texture and it came out so good! Thank you for this recipe, will definitely use again!

    Reply
  6. karime portal

    October 28, 2021 at 2:32 pm

    Hello.
    can i replace whipped cream with avocado?

    Reply
    • Lisa MarcAurele

      October 28, 2021 at 2:43 pm

      If you don't mind the change in taste, texture, and color, you can give it a try.

      Reply
    • Pamela Bechard

      April 22, 2022 at 6:53 am

      Can you use this for topping on cupcakes

      Reply
      • Lisa MarcAurele

        April 22, 2022 at 9:10 am

        This mousse can be used as a frosting! It's very light and spreadable.

  7. Teresa

    August 19, 2021 at 3:49 pm

    Love your recipes

    Reply
  8. Fred

    August 15, 2021 at 6:43 pm

    5 stars
    We made this last night... my wife wanted chocolate mousse, so I went to my go to recipe source! lol

    It was perfect and the recipe was easy... thanks for keeping us on track with your great recipes!

    Reply
  9. jojo

    April 11, 2021 at 8:55 pm

    Great new product is by TRUWHIP, a healthy cool whip made with stevia and all natural ingredients. A MUST try for summer jello cream pies etc!

    Reply
    • Lisa MarcAurele

      April 12, 2021 at 7:16 am

      I'll have to look out for that new product. I haven't seen it before. Thanks for the tip!

      Reply
  10. Cathy

    February 14, 2021 at 9:35 pm

    5 stars
    What a light and delicious dessert to satisfy my sweet tooth while on Keto. This was our Valentine's Dinner dessert. Easy to make also.

    Reply
  11. Malaika

    February 07, 2021 at 4:56 pm

    5 stars
    This was so easy and delicious. I added lemon jello just the powder for a more lemony taste. Aawww so good.

    Reply
  12. Cindy

    February 02, 2021 at 9:47 pm

    Thank you so much for your easy recipes. You are helping me stay keto, I started last April and so far I have lost 91 lbs! Not too shabby for a 60 plus old lady

    Reply
    • Lisa MarcAurele

      February 03, 2021 at 5:04 pm

      Congrats on your low-carb success! You are an inspiration to use all!

      Reply
  13. Ruth-Ann

    January 18, 2021 at 8:13 pm

    5 stars
    This is AWESOMENESS!!! I loved it! I added a few pureed fresh raspberries and raspberry extract to the heavy cream and it is divine!

    Reply
  14. Sue

    January 03, 2021 at 3:45 pm

    5 stars
    This is outstanding. I used 1/2 cup powdered Swerve and the flavor is amazing.

    Reply
  15. Marian

    August 02, 2020 at 7:10 am

    Thank you Lisa for this wonderful recipe!!!! I am on my second go-around with the keto diet! It took me a year to lose 25 lbs.!!!! Once off the diet, my appetite went crazy and I gained back 13 lbs. this time I am looking for very simple foods and ways of knowing exactly what I’m putting into my body. I’ve been on it for 5 days and have lost 4.2lbs already. This simple recipe is helping me to eat the fats I wasn’t getting before, and it is absolutely delicious!!! Thanks again:)

    Reply
    • Lisa MarcAurele

      August 02, 2020 at 8:31 pm

      Sounds like you are doing great so far! Wishing you much continued success!

      Reply
  16. Mara

    July 20, 2020 at 9:48 pm

    How did you figure out the carbs? I added the carbs for every ingredient and it’s 40. Divided by your 6 servings is not 2!?

    Reply
    • Lisa MarcAurele

      July 21, 2020 at 8:43 am

      As stated as the bottom of the recipe card, erythritol is not counted in the calculation.

      Reply
  17. Mayra

    June 05, 2020 at 2:58 pm

    Delicious! Ready for my second batch

    Reply
  18. Erica

    April 24, 2020 at 6:31 pm

    5 stars
    One of my favorite keto desserts

    Reply
  19. Lynn

    March 19, 2020 at 9:16 pm

    5 stars
    I added keto lemon curd to this, and was outrageously good.

    Reply
  20. Suzanne

    March 19, 2020 at 4:10 pm

    This looks delicious! Thank you for sharing!

    Reply
  21. Paige Ward

    March 06, 2020 at 7:07 pm

    5 stars
    Wow! This was SO easy to make, and SO delicious! I topped mine with a couple of raspberries, and dusting of dark chocolate (grated bar). I'm going to a friend's for a dinner, and wanted to respect her break from carbs. I'm on my way there soon, and predicting this dessert will be a huge hit! I will definitely make this again!

    Reply
  22. Tori

    February 26, 2020 at 7:00 pm

    Can you use just the stevia? Erythritol does horrible things to my gastrointestinal tract and tastes disgusting (to me).

    Reply
    • Lisa MarcAurele

      February 27, 2020 at 3:17 pm

      You can use all stevia. Just adjust to taste or use the converted measurement.

      Reply
  23. susan

    February 10, 2020 at 9:14 am

    where do u get sugar free chocate chips??????????????

    Reply
    • Lisa MarcAurele

      February 10, 2020 at 9:19 am

      You can make homemade sugar free chocolate chips or buy store bought ones. Several brands make them including Lakanto, Lily's, and ChocZero.

      Reply
  24. Kelly Jernigan

    February 09, 2020 at 7:31 pm

    5 stars
    Made with Swerve and just Vanilla Extract and OMGoodness.....I made the mistake of tasting before putting in the fridge and I could have eaten the whole bowl!!! Amazing!!!

    Reply
    • Kimmie Pedersen

      March 01, 2020 at 11:15 am

      How much of each?

      Reply
  25. Roshun

    January 09, 2020 at 3:20 pm

    This is so great!! Can't tell it is Keto.

    Reply
  26. Sheena

    December 12, 2019 at 10:31 pm

    I made this, the peanut butter pie and the brownie in the mug and to me they all tasted bitter. My husband and 1 of my sons loved it and said it tasted great. Myself and youngest son both thought it tasted very bitter. Please help! What am I doing wrong? Or what else can I do to keep it low carb/keto and fix that bitterness? Thanks!

    Reply
    • Lisa MarcAurele

      December 13, 2019 at 1:40 pm

      It could be the cocoa you use or the sweetener. I find blending different sweeteners results in the best taste and you can buy sweetener blends instead of blending them yourself.

      Reply
      • Sheena

        December 13, 2019 at 1:48 pm

        Ok great! Thank you for the advice!

  27. Carla J. Beltran

    November 28, 2019 at 6:51 pm

    5 stars
    The recipe was easy to make and DELICIOUS !!!

    Reply
  28. Katie

    October 07, 2019 at 11:45 pm

    Hi, I will be executing this recipe tomorrow early morning for cake layers and I am wondering how stiff it gets. I was thinking about using gelatin or coconut oil. Any thoughts? Mousse is a big part of my keto cake and I don't want to find out that it is not stable when I thaw my cake.

    Reply
    • Lisa MarcAurele

      October 08, 2019 at 5:17 am

      It's pretty stiff because of the cream cheese.

      Reply
  29. Carol

    September 01, 2019 at 8:59 pm

    5 stars
    Thanks for sharing. Love it. I added blue berries on top delicious.

    Reply
  30. Mercedes A Cunningham

    August 21, 2019 at 1:02 pm

    5 stars
    Keep sharing these Keto recipes.
    Thanks.
    M.C.

    Reply
  31. Lisa MarcAurele

    July 29, 2019 at 5:55 pm

    There's plenty of recipes that don't have any of those in it. In fact, you can use diluted heavy cream (half cream and half water) to use for any recipe calling for almond milk. And lots of people dislike cauliflower and Brussels sprouts so you aren't alone there.

    Reply
  32. Mona Petro

    July 14, 2019 at 2:24 pm

    5 stars
    I just made this…delicious! I didn’t have lemon extract, so used a little lemon concentrate, plus a pinch of salt. Really goo

    Reply
  33. Emily

    May 22, 2019 at 11:20 pm

    This was great! I used 1/6 cup confectioners Swerve (erythritol) and no stevia and it was plenty sweet for me. I also swapped the lemon extract for a splash of almond extract. It was very filling/satisfying! I portioned it out into 6 little bowls but I only needed half of one to sate my sweet tooth. Thank you!

    Reply
  34. Robin

    April 05, 2019 at 9:23 pm

    5 stars
    Oh my goodness, this is outrageously good! I left the lemon out completely this time but will try it with it next time. On my next serving I'm going to shave one block of 90% dark chocolate bar on top. It's very filling so a little serving goes a long way. Perfection!

    Reply
  35. Leanne

    March 26, 2019 at 11:57 pm

    Hi there, just wondering how the carb count is so low with the "sugar" that is added. I keep coming up with way more carbs than what you have listed.

    Reply
    • Lisa MarcAurele

      March 27, 2019 at 6:56 am

      The low carb sweetener uses erythritol. The carbs in erythritol, unlike other sugar alcohols, should have no impact. Therefore, they aren't included.

      Reply
  36. Claudia

    March 19, 2019 at 9:12 pm

    Could you tell us what kind of cream cheese you are using? I haven’t come across any that are less than 1 carb per tbsp. Thanks!

    Reply
    • Lisa MarcAurele

      March 20, 2019 at 6:46 am

      The one I use, has 1g carb per serving.

      Reply
    • Jannene

      March 25, 2019 at 8:12 pm

      4 stars
      I just made this tonight and it was delicious. I substituted the lemon for amaretto extract (1 teaspoon) and used my organic coconut sugar (net 0 carbs). It was amazing. Although, it made 4 servings not 6 but I think it is because my heavy whipping cream didn’t “peak”.

      Reply
      • Lisa MarcAurele

        March 26, 2019 at 8:36 am

        It depends on the serving size as well. I try to keep them somewhat small.

  37. Claudia

    March 19, 2019 at 9:09 pm

    I am confused in your notes about the whipping cream. So you mean you can just put everything in at once even the unwhipped cream?

    Reply
    • Lisa MarcAurele

      March 20, 2019 at 6:45 am

      The cream needs to be whipped. What's is saying is that you don't need to fold the whipped cream in, it can be whipped in with an electric mixer.

      Reply
  38. Mary Harvey

    March 19, 2019 at 1:14 pm

    can it be made with out the sweetners in it. I dont like stevia or splendid or any of those sweetners. If I leave them out do I have to replace them with anything. Just the cream cheese, lemon extract and vanilla extra should make it sweet enough shouldnt it?

    Reply
    • Lisa MarcAurele

      March 19, 2019 at 7:44 pm

      It should be okay without sweeteners if you don't mind the taste without them.

      Reply
  39. Theresa

    February 26, 2019 at 6:09 pm

    5 stars
    I served with a blueberry topping. It was so delicious and very easy to make. I haven’t had much luck with making low-carb desserts that taste good, but this is the exception.

    Reply
  40. Roberta Allen

    February 19, 2019 at 11:10 am

    Can you freeze it to make ice cream

    Reply
    • Lisa MarcAurele

      February 19, 2019 at 9:29 pm

      I've never tried it so I'm not sure.

      Reply
  41. Nerissa Rivera

    February 17, 2019 at 3:22 pm

    5 stars
    Was craving something sweet and Just made this using only the cream cheese, v. extract and homemade cream with some homemade strawberry sauce and it was amazing. Hit the spot in less than 5 mins - thank you!

    Reply
  42. Johanne

    February 17, 2019 at 2:21 pm

    5 stars
    I’ve been looking for an easy and tasty mousse recipe and this hits the mark. I added some cocoa extract and some melted Lilly’s chocolate chips to make a chocolate mousse. It’s very creamy and wonderful consistency. Thanks for creating this recipe ?

    Reply
    • Lisa MarcAurele

      February 17, 2019 at 2:52 pm

      The addition of chocolate sounds amazing!

      Reply
  43. Chanel E.

    February 05, 2019 at 11:11 pm

    5 stars
    This absolutely hit the spot. I used a squeeze of fresh lemon since I don't have lemon extract, and topped with (exactly 10) Lily's chocolate chips. I'm a happy camper now.

    Reply
  44. Phyllis

    February 03, 2019 at 2:47 pm

    5 stars
    Very new to low carb food and desserts and I just made this yummy recipe and cannot believe how good it is! Thank you so much!! I’m looking forward to trying more of your awesome recipes.

    Reply
    • Lisa MarcAurele

      February 03, 2019 at 7:58 pm

      I'm so glad this one was a hit for you. Hope you enjoy some of my other low carb treats!

      Reply
  45. Mare

    January 24, 2019 at 2:49 pm

    5 stars
    This is really fabulous! Keep more recipes coming!

    Reply
  46. Tanisha

    January 20, 2019 at 2:58 pm

    How long can this stay in the refridgerator?

    Reply
    • Lisa MarcAurele

      January 20, 2019 at 6:07 pm

      At least a week, maybe longer.

      Reply
  47. Melisa Hayhurst

    January 13, 2019 at 2:50 pm

    Just made this and it was delicious! Thanks so much for such an easy reciepe!

    Reply
    • Lisa MarcAurele

      January 13, 2019 at 7:42 pm

      My pleasure! I love making low carb easy!

      Reply
  48. Betty

    January 12, 2019 at 4:30 pm

    5 stars
    I just made this and put it in the refrigerator for later. The only thing I did differently is added sweetener to the whip cream. That may backfire on me but we will see. It tasted fabulous and really quick and easy.

    Reply
  49. Colette

    December 20, 2018 at 9:18 pm

    Thank you so much for this recipe! It is my go to dessert! Everyone I’ve served it to loves it, and none of them are even low carb. The least few times I’ve served it as a fruit dip - in the summer with fresh strawberries and in the fall with some pumpkin spice and sliced apples!

    Reply
    • Lisa MarcAurele

      December 21, 2018 at 8:21 am

      Love the idea of using it as a fruit dip! I may serve it like that for Christmas. Thanks for the idea!

      Reply
  50. Sonja

    November 25, 2018 at 11:38 pm

    Hi, I noticed an earlier comment you made regarding the serving size as being 1/3 to 1/2 cup, yet on your nutritional breakdown, you said that 1 serving is 1 cup. Can you clarify please?

    Reply
    • Lisa MarcAurele

      November 26, 2018 at 7:12 am

      Each serving is about 1/2 cup. I'll fix it in the nutritional area.

      Reply
      • Kristen

        February 05, 2019 at 7:32 pm

        Hi I’m new to Keto and I’m confused. My philly cream cheese has 8 carbs and HWC has 16 carbs ( 1 tbsp=1 c) so that would be 24 carbs total or 4 carbs per servings . Im trying to figure out how your net carbs are so low. Thank you in advance for your help

      • Lisa MarcAurele

        February 06, 2019 at 8:25 am

        HWC should only have 6 grams per cup.

  51. Teresa

    November 06, 2018 at 7:40 pm

    5 stars
    Delicious and super easy to make.

    Reply
  52. Katie

    November 04, 2018 at 9:52 am

    4 stars
    I made this yesterday. While we aren't doing keto or sugar free, I thought I would try this using sugar. It was amazing. My family raved about the flavor and creaminess. Thank you for sharing such an easy recipe.

    Reply
    • Lisa

      November 04, 2018 at 1:00 pm

      Sugar can be used too if you aren't low carb.

      Reply
  53. Pam

    November 03, 2018 at 3:34 pm

    Can I use Splenda? I don’t like the taste of stevia.

    Reply
    • Lisa

      November 04, 2018 at 5:01 am

      Any sweetener works. Just adjust to taste.

      Reply
  54. Theresa

    November 01, 2018 at 5:25 pm

    I have erythritol/stevia blend. Will I still need to add the stevia

    Reply
    • Lisa

      November 02, 2018 at 8:47 am

      No. If it's a one-for-one sugar replacement, I'd leave the stevia out unless you want it a little sweeter.

      Reply
  55. Phyllis Lindburg

    October 30, 2018 at 7:21 pm

    This sounds wonderful. I only have liquid stevia, wondering if anyone knows how many drops or teaspoons to use of the liquid.
    Thanks,

    Reply
    • Lisa

      October 31, 2018 at 5:40 am

      I'd say about 1/4 teaspoon as it's usually about half as sweet as the powder.

      Reply
  56. Cynthia Farrar

    September 21, 2018 at 8:08 pm

    5 stars
    Oh my gosh...finally a recipe that is not chocolate! It is absolutely delicious. Thank you very much. It is a keeper recipe.

    Reply
    • Lisa

      September 22, 2018 at 3:10 pm

      Thanks for letting us know how much you enjoyed the recipe!

      Reply
  57. Kim

    August 31, 2018 at 4:04 pm

    This recipe looks delicious. I can't wait to try it! Can fresh lemon juice be substituted for lemon extract?

    Reply
    • Lisa

      September 01, 2018 at 8:07 am

      Absolutely! You'll just need to use an equivalent amount for flavor.

      Reply
  58. Cassandra S

    August 28, 2018 at 12:09 am

    Can you use the regular powdered stevia (not concentrated? And if so, how much would you use? Thanks. 🙂

    Reply
    • Lisa

      August 28, 2018 at 8:32 am

      You can but it's dependent on taste. The 1/3 cup of granular sweetener is usually plenty for the recipe so start with that and add in about a teaspoon until the sweetness is what you like.

      Reply
  59. Kat

    August 23, 2018 at 4:08 pm

    How is 16.5 carbs considered low??

    Reply
    • Lisa

      August 24, 2018 at 8:10 am

      Fixed. That was an error!

      Reply
  60. Alice Coaxum

    August 23, 2018 at 9:12 am

    5 stars
    Yummy, I’d like to try this!

    Reply
    • Lisa

      August 24, 2018 at 7:41 am

      Hope you give it a try Alice!

      Reply
  61. Anna

    June 17, 2018 at 5:27 pm

    5 stars
    Wow! I found this recipe on a whim and just made it 3 ways... lemon, strawberry and chocolate. It's a HUGE hit with my family. It's just delicious and EASY.

    Lemon version I added extra lemon extract and fresh lemon zest.

    Chocolate version I added 1/4 cup cocao powder.

    Strawberry version I added diced fresh strawberries and fresh lemon zest.

    Magnificent!

    Reply
    • Lisa

      June 18, 2018 at 8:21 am

      Thanks for sharing the different flavors! I love lemon cheesecake.

      Reply
  62. Catherine Mitchell

    February 25, 2018 at 4:11 pm

    5 stars
    How much is one serving?

    Reply
    • Lisa

      February 26, 2018 at 6:18 am

      It's about 1/2 to 1/3 cup.

      Reply
      • Ruth

        March 24, 2020 at 4:13 pm

        I like to create a deconstructed cheesecake with this recipe and create layers with crushed graham crackers to which I am have added melted butter and a little Splenda. I put a Little strawberry, raspberry, or even apricot jam on top of the graham cracker layer, looks great in a parfait glass! Ruth

      • Lisa MarcAurele

        March 24, 2020 at 6:48 pm

        Sounds super delicious and really easy to put together. Thanks for sharing!

  63. JACALYN A GILMAN

    October 16, 2017 at 2:20 pm

    Can I use organic agave in liquid form?

    Reply
    • Lisa

      October 16, 2017 at 5:40 pm

      You can, but it wouldn't be low carb.

      Reply
  64. Diana

    May 21, 2016 at 7:31 am

    So many dishes call for two kinds of sweetener like Swerve and stevia. I find the Sweet leaf drops to have an after taste....why are the two types used, or am I missing something?

    Reply
    • Lisa

      May 21, 2016 at 9:04 am

      When you blend sweeteners, it offsets any offending flavors. ?

      Reply
  65. Lori

    April 14, 2016 at 4:26 pm

    This is so good, I'm getting ready to make it for the third time! I"m curious what your carb count is for your cream cheese and heavy cream though. I"m coming up with 16 carbs for a block of cream cheese, and 16 carbs for a cup of cream, which means each serving would have more like 5 carbs each, not 2. Thanks!

    Reply
    • Lisa

      April 15, 2016 at 12:00 pm

      It does depend on the products used and the additives in them. I use a near zero carb heavy cream that only contains cream. The cream cheese I use says <1 gram per ounce.

      Reply
  66. Lori

    April 02, 2016 at 9:23 pm

    I keep seeing stevia "extract." Is that just the regular stevia, not the granulated or confectioners? Like the kind you can get in the little packets to take with and put in your tea? Thanks much!

    Reply
    • Lisa

      April 03, 2016 at 5:46 am

      The powdered stevia extract I use is this one which is what I often refer to as stevia extract. I often use a liquid as well and my favorite is SweetLeaf drops. Another concentrated stevia product that I recommend is stevia glycerite. Just a touch of stevia concentrate added along with your favorite sweetener can make a big difference in taste!

      Reply
      • Lori

        April 05, 2016 at 9:30 am

        Great, thanks!

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