This no-bake dessert consists of a whipped cream cheese and heavy cream base flavored with vanilla and a sugar-free caramel sauce. The caramel is made from butter and a brown sugar alternative, which is swirled into the fluff to create a marbled appearance. The mixture is chilled until set and can be topped with sea salt or chopped pecans.

About This Recipe

The process starts by simmering butter, brown erythritol, and heavy cream in a saucepan until the mixture thickens into a sauce. In a mixing bowl, softened cream cheese is beaten with a powdered sweetener and vanilla. Heavy cream is whipped in a separate container and then folded into the cream cheese mixture before the caramel is added in streaks.

The flavor comes from the combination of the cream cheese base and the butter-based caramel. The use of a brown sugar alternative in the sauce adds a dark color and a different sweetness than standard white sweeteners. The whipped cream is incorporated gently to keep the ingredients combined without deflating the mixture.

The fluff is portioned into individual jars or bowls for storage in the refrigerator. The recipe can be changed by stirring in cocoa powder or peanut butter. Each serving is finished with a drizzle of the cooled caramel sauce and a sprinkle of sea salt or nuts.

Why You’ll Love This Recipe

No baking, no hassle
Ready in 10 minutes
100% sugar-free
Feels like salted caramel cheesecake mousse
Stays perfect in the fridge for 5 days

What You’ll Need for This No-Bake Keto Caramel Cheesecake Fluff

7 oz cream cheese, softened
¾ cup heavy whipping cream
3 tbsp powdered erythritol or allulose
1 tsp vanilla extract
2 tbsp unsalted butter
2 tbsp brown erythritol (or monk fruit brown blend)
2 tbsp heavy cream (for the caramel sauce)
Pinch of sea salt
Optional: chopped pecans for topping

Step-by-Step Preparation

Make the caramel: In a small saucepan, melt butter and brown erythritol over medium heat. Stir constantly for 2–3 minutes until bubbly. Add 2 tbsp heavy cream and a pinch of salt. Simmer 1–2 minutes until thickened. Remove from heat and cool slightly.
Beat the base: In a mixing bowl, beat cream cheese, vanilla, and powdered erythritol until creamy and smooth.
Whip the cream: In a separate bowl, beat heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until fully combined.
Swirl it: Pour half the caramel into the mixture and lightly fold to create ribbons.
Assemble & chill: Spoon into jars or bowls, drizzle the rest of the caramel on top, add chopped pecans, and refrigerate for 1–2 hours before serving.

FAQ

Can I make it ahead of time?
Yes, it tastes even better after sitting in the fridge overnight as the flavors develop.
Can I swap sweeteners?
Allulose makes the smoothest caramel; erythritol works but can crystalize slightly.
Can I turn it into a pie filling?
Yes — pour into a keto almond crust and chill for a full caramel cheesecake.
Does it freeze well?
You can freeze it for up to a month, though the texture softens slightly once thawed.

Variations & Substitutions

Add a tablespoon of cocoa for a mocha twist.
Stir in a spoon of peanut butter for “caramel peanut fluff.”
Sprinkle sugar-free chocolate chips or toasted coconut on top.
Use maple or butter-rum extract instead of vanilla for depth.

Serving Suggestions

Serve in glass jars or small dessert bowls with a drizzle of caramel, flaky salt, and crushed pecans. For a restaurant-style touch, pipe it in layers with whipped cream and a dusting of cocoa.

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