Cheesecake Fluff

When I first started this way of eating, this cheesecake fluff was very helpful.  It’s tasty,  easy to make, and  filling.  Later on, I found my cravings for sweets subsided, so we don’t have it very often these days.  But we’ve been on vacation and I thought it would be nice to have while we’re here at the lake.

1  8 oz block of cream cheese; 1 cup heavy cream, ½ cup sweetener such as Swerve, Allulose, Bocha Sweet, Monk Fruit or a combo of a couple of these; 1 tsp vanilla; 2 tsp fresh lemon juice.

Whip all together til fluffy, put into four individual ramekins or bowls to help with portion control. Chill.

Macro estimate 4 carbs, 4 protein, 42 fat per serving.  This does not include the carbs in the sweetener.

You could also use other flavors such as espresso powder or cocoa powder too.

 

 

 

One thought on “Cheesecake Fluff

  1. Kay Lynn

    I love the simplicity. I’ll make it soon with cocoa powder.

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