Inspired by the delicious Keto Cheesecake Fluff, I took a riff at making my own. Shown here garnished with a few chunks of Lily’s Stevia-Sweetened Chocolate (not included in the recipe totals).
I used an entire package of cream cheese and a third a cup of peanut butter; if you eat a ton of this stuff, the calories would be outrageous. While low-carbers don’t often count calories, it doesn’t mean calories cease to exist. Fortunately, it’s rich and filling so you won’t need to eat a lot.
I think you could easily replace more of the peanut butter with extract or Da Vinci SF Peanut Butter Syrup or Torani SF Peanut Butter Syrup. Just eliminate or reduce the Swerve and EZ-Sweetz, because these syrups and the flavor drops have liquid Splenda in them already. But I digress.
I’ll often tweak this in the spur of the moment ’cause hey, that’s how I roll. Also? No judging my pictures! I ain’t a food photographer, man.
- 1 1/2 Cups Heavy Cream
- 1 Package softened Cream Cheese (8oz)
- 1/3 Cup Natural Peanut Butter
- 1/3 Cup Sour Cream
- 1/2 Cup Swerve
- 1 Teaspoon Peanut Butter Extract
- 1/4 Teaspoon Lemon Juice
- 1 teaspoon Vanilla extract
- 6 Drops Ez-Sweetz (to taste)
- Gather your goodies.
- Combine ingredients in a food processor. I used the mini-processing attachment for my Juiceman Immersion Blender.
- Whip until creamy.
- Serve it up!
- Refrigerate extra servings.
Used in this Recipe
How about using PB2?
I can’t speak to PB2 as far as how it work work or taste because I don’t use it. I generally won’t opt for anything with added sugar if there is a readily available option without it. And for this I can use natural peanut butter, with just has peanuts and salt. I also eat low carb high fat, so the full fat product is going to be more appealing to me. Wouldn’t be as much of a fat bomb without the fat.
This is my all time favorite low cRb dessert, have made it many times, ty!
So glad to hear you’ve enjoyed it. Thanks for taking the time to comment.