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Chocolate Raspberry Cheesecake Fluff

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Chocolate Raspberry Cheesecake Fluff

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One of the best flavor combinations has to be raspberry and chocolate. So I mixed them to come up with this chocolate raspberry cheesecake fluff recipe that is Keto friendly.

Chocolate Raspberry
Cheesecake Fluff – Keto

I have made note of the nutrition facts for this chocolate raspberry cheesecake fluff at the bottom of the recipe card. However, you should note that these numbers can vary slightly.

That is because not all brands of items are made the same. So if you use something different then your numbers will be slightly different but pretty close.

This recipe makes 12 servings. I do not measure out the servings but just divide the recipe up equally. If I had to guess on a weight per serving it would be about 3.5 ounces per serving.

This can be premade and stored in airtight containers in the fridge for up to 4 days. If you are just wanting to make this easy and not worried about carb or fat count, you can mix a thawed 8 oz tub of whipped topping in place of the heavy cream.

Can This Fluff Be Frozen?

I am currently testing this to see how it turns out after being frozen and thawed. I will update with my findings.

Chocolate Raspberry Cheesecake Fluff – Keto

If you are eating low carb or Keto this chocolate raspberry cheesecake fluff recipe is a must-try! Trust me you will have no idea you are eating low carb, this recipe is that good!

INGREDIENTS

Chocolate Layer:

  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Splenda
  • 4 Tbsp Cocoa Powder
  • 52 grams Cacao Butter
  • 8 oz Full Fat Cream Cheese room temp

Raspberry Layer:

  • 1 Cup Heavy Whipping Cream
  • 8 oz Full Fat Cream Cheese room temp
  • 1/2 Cup Water
  • 0.30 oz Pack Of Sugar-Free Raspberry Jello

INSTRUCTIONS

Chocolate Layer:

  • In double boiler on the stove, you want to melt the cacao butter.
  • When melted add in the cocoa powder and mix well. 
  • When fully dissolved remove the bowl from the heat.
  • Mix in the cream cheese and Splenda and blend with a hand mixer until fully blended. Set aside.
  • In a large mixing bowl with a hand mixer (or stand mixer) whip the heavy cream until it forms stiff peaks.
  • Then mix the chocolate mixture in with the whipped cream. Make sure it is fully blended but not so much that it loses its puffy/airy texture. Set in the fridge.

Raspberry Layer:

  • In a microwave-safe cup heat water to boiling.
  • Dump the Jello pack into the water and mix until it is fully dissolved.
  • In large bowel or stand mixer beat heavy cream until it forms stiff peaks is looks like whipped cream.
  • In another bowl beat cream cheese until it is smooth and creamy. Then slowly add in the Jello mixture until it is fully mixed.
  • Add that mixture to the whipped cream and mix well. Make sure it is mixed well but not so much that it loses its fluffy texture.
  • Put equal portions of raspberry and chocolate mixes into dishes.

NOTES

Estimated Nutrition Information:Serving Size 1, Number of Servings 12, Calories 303, Total Fat 30 grams, Carbohydrates 6 grams, Fiber 0 grams.If not worried about carb and fat count you can use a thawed 8 tub of whipped topping in place of eacy cup of heavy whipping cream. Note: The toppings in the picture are not part of the recipe so are not figured into these numbers.

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