No-Bake Keto Caramel Cheesecake Fluff
A creamy, sugar-free caramel dream that takes ten minutes, no oven, and zero guilt. Sweet, salty, buttery — the dessert Americans are currently obsessed with.
Ingredients
- 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
Instructions
- 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.