Servings: 4
Ingredients
– 8 oz of full-fat cream cheese, softened
– 1 cup heavy whipping cream
– 1/4 cup powdered erythritol sweetener
Directions
1. In a large bowl, use an electric hand mixer to blend the softened cream cheese until it’s smooth and creamy. There’s no need for any lumps to get in the way of our fluff’s velvet texture.
2. In a separate bowl, pour in the heavy whipping cream and whisk it on high speed until stiff peaks form. This magic step is what gives our cheesecake fluff its light and airy personality.
3. Gently fold the powdered erythritol into the whipped cream, being careful to keep the mixture as fluffy as possible.
4. Now, carefully blend the whipped cream mixture into the cream cheese until the two become one harmonious, smooth concoction.
5. Chill the mixture in the refrigerator for at least an hour. The wait may be the hardest part, but it allows the flavors to get to know each other.

Variations & Tips
– If you’re not strictly keto or cooking for varied tastes, feel free to swap out the erythritol for another sweetener of your choice, although liquid sweeteners may alter the consistency.
– Turn this fluff into something festive by mixing in a teaspoon of vanilla or almond extract.
– A sprinkle of cinnamon or a bit of lemon zest garnished on top just before serving can add a lovely surprise twist.
– Remember, it’s easy to turn these individual servings into fun parfaits by layering the fluff with nuts or keto-friendly granola and berries.
– Keep this fluff tucked in the fridge, and it will be just fine for 3 to 5 days, ready for any unexpected sweet cravings or after-school treats.