KETO CHEESECAKE MOUSSEFULFF
A light and an airy recipe for keto mousse cheesecake without sugar that simple and easy to prepare. With chocolate or fruit sauce, this low-carb dessert is excellent. Try killer recipe keto sex in a pan
INGREDIENTS REQUIRED FOR KETO CHEESECAKE MOUSSEFLUFF
Total Servings- 6 minutes
Prep Time- 5 minutes
Cooking Time- 10 minutes
1. 8 ounces of melted and softened cream cheese
2. 1⁄3 cup of erythritol, powdered, or less to taste
3. Optional- 1⁄8 teaspoon stevia-concentrated powder
4. Vanilla Extract 1 1⁄2 teaspoons
5. 1⁄4 teaspoon lemon extract
6. 1 cup of heavy whipping cream, or heavy normal cream
For use as a pie filling, the recipe can be doubled.
If you are using a standard powdered sweetener to replace powdered erythritol, then omit stevia or cut down on the sweetener.
Folding the whipped cream into the cream cheese mixture is not necessary. With an electric blend, it can be added and then whipped in.
HOW TO PREPARE KETO CHEESECAKE MOUSSEFLUFF
Step 1: Beat the cream cheese until it attains a smooth texture.
Step 2: Mix well, until well blended, with erythritol, stevia, vanilla, and lemon extract.
Step 3: Beat the heavy cream with the blender in a separate bowl until it forms stiff peaks.
Step 4: Fold half of the whipped cream until well blended into the cream cheese mixture. Then add the other half of the whipped cream and fold it in.
Step 5: At least refrigerate for two hours. Spoon into plastic bag or piping bag with piping tip. Top it with fresh fruit or sugar-free chocolate, if necessary.
Saturated Fat: 16g
Vitamin A: 1090IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 0.1mg
Net Carbs: 2 g
Carbs: 3 %
Protein: 4.6 %
Fat: 92.4 %
Next recipe KETO CHEESECAKE FLUFF
Another great thing about cream cheese with this low-carb dessert is that you can eat it in several ways.