Lately I’ve been thinking that I need to get more fat into my diet. My macros have been sitting pretty regularly at 65/30/5, and I’ve been ravenous lately (probably due to the increased workout levels I’ve been engaging in). So I’ve been considering tweaking them to 70/25/5.
Now, I could just stuff my face full of my Peanut Butter Cup Fat Bombs, but I’ve been kind of craving a bit more variety. Don’t get me wrong, I still pretty much eat at least one a day, but a girl’s got to diversify her desserts.
Since I posted my last recipe – my Peanut Butter S’mores Pie – I’ve been playing around with no-bake cheesecakes. I actually made a really tasty Pumpkin Spice Cheesecake that I’ve never gotten around to posting. Both of those things had base comprised of heavy cream and cream cheese and I had to restrain myself from just eating all the filling straight from the KitchenAid.
Then I was like, why the hell do I have to stop?
Thus, Cheesecake Fluff was created.
- 8oz cream cheese
- 4oz heavy cream
- 4T sour cream
- 4T Torani Sugarfree Syrup (here I used Salted Caramel and it is damned delicious)
OR you could use vanilla extract + sweetener to taste – I’m just a crazy Torani fangirl. I have like 8 different bottles on tap right now, no joke. They should give me some sort of sponsorship.
Combine all ingredients in your mixer and whip until it forms stiff peaks.
Yeah, that’s it.
I should note here that over these past two weeks, I have made a whole slew of versions of this. I’ve made the aforemention pumpkin flavored, s’mores flavored, and simple French vanilla. Don’t be afraid to play around with your syrups and additives. This was the first time I’d tried the Salted Caramel flavor and I was NOT disappointed!
This recipe makes 4 servings. I usually dole out two for my husband and myself, and stash the rest in a mason jar to eat later. Tonight you can see that I garnished the base with some fresh raspberries and – later – a dollop of whipped cream.
It’s sooooo good, and so quick and easy to make. You can whip up a batch in less than 5 minutes, and the flavor combinations are endless. It’s a decadent creamy dessert and a fat bomb all in one. And at just 3 net carbs, 5g protein, and 31g fat, it’s a great addition to the keto diet.
Let me know if you make some fluff and enjoy it! What’s your favorite flavor combination? I’m curious as to what other people create :) If you enjoyed this recipe, would you pretty please consider liking my Facebook page? You could also follow me on Instagram. And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!