Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- 1/3 cup powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
- Optional: a few extra raspberries for swirling on top
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the sweetener and vanilla; mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Lightly mash the raspberries and fold most of them into the mixture.
- Transfer to a loaf pan or container.
- Swirl a few extra mashed raspberries across the top for a marbled effect.
- Chill for at least 2–3 hours, or freeze for a firmer ice-cream-like texture.
Nutrition (Approximate)
- Net carbs: 2–3g per serving
- High fat, keto-friendly
- Gluten-free and flour-free
Note
This dessert is low in carbohydrates and may reduce bloating for some people, but claims that you can “eat as much as you want” or that it “flushes out water weight” are exaggerated. Enjoy it as part of a balanced diet.
Caption:
Creamy raspberry cheesecake fluff with a beautiful berry swirl—no flour, low carb, and unbelievably delicious!