Lemon and Blueberry Keto Cheesecake Fluff

Instructions:

Cheesecake Fluff:

1. In a mixing bowl, combine the softened cream cheese, powdered erythritol, lemon zest, lemon juice, and vanilla extract.
2. Use an electric mixer to beat the mixture until it’s smooth and well combined.
3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until everything is evenly incorporated. Be gentle to maintain the fluffy texture.

Blueberry Topping:

1. In a small saucepan, combine the blueberries, water, and powdered erythritol.
2. Cook over low heat, stirring occasionally, until the blueberries break down and release their juices. This should take about 5-7 minutes.
3. Once the blueberry mixture thickens slightly, remove it from the heat and let it cool.

Assembling:

1. Take serving glasses or bowls and start by layering the cheesecake fluff and the blueberry topping.
2. You can alternate layers of the cheesecake fluff and the blueberry topping to create a visually appealing dessert.
3. Finish with a dollop of blueberry topping on the top layer.
4. If desired, you can garnish with additional lemon zest or a few fresh blueberries.

Chilling and Serving:

1. Once assembled, place the glasses or bowls in the refrigerator to chill for at least 1-2 hours before serving. This helps the flavors meld and the dessert to set.
2. Serve the Lemon and Blueberry Keto Cheesecake Fluff cold as a refreshing and indulgent treat.

Remember that erythritol or other keto sweeteners can vary in sweetness, so feel free to adjust the sweetness level to your taste. This dessert is rich and satisfying while keeping the carb count low, making it a great option for those following a keto or low-carb diet.