No-Bake Keto Caramel Cheesecake Fluff

Follow the steps. Check them off as you go.

1. Step 1Make 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.Use: 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
2. Step 2Beat the base: In a mixing bowl, beat cream cheese, vanilla, and powdered erythritol until creamy and smooth.Use: 7 oz cream cheese (softened), 3 tbsp powdered erythritol or allulose, 1 tsp vanilla extract
3. Step 3Whip the cream: In a separate bowl, beat heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until fully combined.Use: 7 oz cream cheese (softened), 2 tbsp heavy cream (for the caramel sauce)
4. Step 4Swirl it: Pour half the caramel into the mixture and lightly fold to create ribbons.
5. Step 5Assemble & 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.Use: chopped pecans for topping