Today just happens to be National Cherry Cheesecake Day! It is a celebration of a dessert that has delighted taste buds for centuries, dating all the way 2000 B.C. The earliest forms of cheesecake were created and enjoyed in ancient Greece. Over time, this beloved treat has evolved, with modern versions often featuring a graham cracker or pastry crust, a rich cream cheese filling, and a topping of vibrant cherries drizzled with luscious cherry sauce.
Cherries not only add a burst of flavor but also come packed with antioxidants, making them a delightful and healthy addition to desserts. However, for those following a ketogenic lifestyle, traditional cherry cheesecake might not align with dietary goals. Enter the Keto Cherry Cheesecake Fluff—a low-carb, no-bake alternative that captures all the indulgence without the excess carbs.
Keto Cherry Cheesecake Fluff Recipe
This recipe makes 4 servings. In one serving, there are 280 calories, 3 net carbs, 4 grams of protein, and 31 grams of fat.
Ingredients:
4 oz. of cream cheese, softened
3/4 cup heavy whipping cream
3/4 of small box of sugar-free cherry jello
1/2 cup of hot water
1/2 tsp. of vanilla (I also added a squirt of Jordan’s Skinny Syrup: Naturally Sweetened Vanilla Bean. Here is my link and a coupon code for you! https://bit.ly/3GmHDTP Coupon Code: KIMGASURAS08 )
Directions:
In a large bowl, beat the softened cream cheese until smooth with an electric mixer.
In a medium bowl, dissolve the sugar-free cherry jello in 1/2 cup of hot, hot water. Slowly pour the jello to the cream cheese mixture, using your mixer to ensure it is well combined.
In a small bowl, whip the heavy cream and vanilla until stiff peaks form. Fold the whipped cream into the cream cheese and jello mixture until it is fully combined.
Place in fridge for about two hours until it sets. You can then dish out in individual servings and top with keto whipped cream or fresh cherries. Serve and enjoy!
Keto with Kimberly 
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