Keto Raspberry Cheesecake Fluff Dessert Shooters
Keto cheesecake fluff dessert shooters with luscious homemade raspberry sauce - the perfect way to satisfy a sweet tooth while maintaining a low carb diet.
Servings 6
Calories 167kcal
Ingredients
- 6 tablespoon Raspberry Sauce
- 4 oz full-fat cream cheese
- ¼ cup sour cream
- ½ cup heavy whipping cream
- 1-2 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ cup low carb powdered sugar (or Swerve Confectioners or Lakanto Powdered)
- ¼ teaspoon stevia glycerite (or stevia drops to taste)
Garnish
- 6 raspberries
- 6 mint sprigs
Instructions
NOTE
- Can be made 2 days in advance. Keep covered in the refrigerator. If making the cheesecake fluff in advance, make sure to re-whip before assembly.
- Place cream cheese in a medium-small bowl and beat until lump free. I use a hand mixer.
Beat in the sour cream and lemon zest until completely incorporated and smooth, making sure to scrape the bowl a few times. - Add the cream and sweetener and whip until the fluff resembles stiff whipped cream. Add the lemon juice and whip again. Taste and adjust flavor if necessary.
- Cut the corner off of a medium size ziploc bag and insert the open star tip if you are using. Place the bag inside of a large glass and turn the opening of the bag inside-out over the glass to make filing easier. Spoon the cheesecake fluff into the bag.
- Pipe the cheesecake fluff into the lower third of your dessert shooter, pour 1 teaspoon of raspberry sauce on top. Add more fluff to fill ⅔ of the dessert glass and add another 1 teaspoon of sauce. Fill the rest of the shooter with cheesecake fluff, leaving room for more sauce.
Top the dessert with 1 more teaspoon of raspberry sauce, add a raspberry, and a sprig of mint to finish. Serve. - Makes 6 small servings at 3.6 NET CARBS each.
Nutrition
Calories: 167kcal | Carbohydrates: 4.9g | Protein: 2.3g | Fat: 15g | Fiber: 1.3g | Sugar: 2g