Scoop up cool and creamy low-carb delight with this quick and easy recipe that kids of all ages will love!
Simple desserts are the best. Don’t get me wrong—I love a beautifully crafted crème brûlée or a dramatic baked Alaska once in a while. But most of the time, I’m happy with a lovely little piece of dark chocolate or a no-bake cheesecake. And when I want something truly simple and sweet, I turn to cheesecake fluff. It’s quick to make, involves ingredients that are easy to find, and always impresses people.
This chocolate peanut butter keto cheesecake fluff recipe is by far my favorite. Maybe that’s because it combines my two favorite flavors. But maybe it’s because this dish satisfies my sweet cravings without blowing my carb allotments for the day. Or maybe it’s because my gluten-free niece likes to come to my apartment and enjoy it with me. Those are all great reasons to reach for this recipe time and again!
You’ll love this recipe for its simplicity and its deliciousness. Every bite delivers a bit of tang from the cream cheese, deep chocolatiness from the cocoa powder, and savory saltiness from the peanut butter—all underscored by the subtle sweetness of powdered monk fruit that leaves no weird aftertaste or graininess.
Serve it with low-carb dippers, like celery sticks or cheese crisps, for a sweet-and-savory snack. Or let the little ones scoop it up on animal crackers or apple slices. My niece loves to dip pork rinds into it, but that’s a little too much for me!
How to make this recipe your own
This recipe delivers a thick, scoopable dip with heavenly chocolate and peanut butter flavors. But you can switch it up with a few strategic changes!
For more of a traditional cheesecake dessert, spread your fluff into the grain-free crust from this Easy Keto No-Bake Cheesecake recipe, then chill it in the fridge overnight.
Sub in other nut butters for subtle taste differences. Almond butter, cashew butter, hazelnut butter, or nut-free pumpkin seed butter each bring unique character to cheesecake fluff. Or leave out the nut butter entirely for simple chocolate fluff!
Not a fan of monk fruit sweeteners? You can use allulose instead, but you’ll need an additional one-third cup. That’s because allulose is less sweet by volume than monk fruit or sugar. I’d stick with a powdered form of allulose, though, to maintain a smooth consistency without graininess.
For a lighter, more classic “fluff” texture, add half to one cup of heavy whipping cream after mixing in the peanut butter and vanilla. Then beat until the mixture becomes airy and mousse-like.
How do I store leftovers?
Store leftover cheesecake fluff in an airtight container in the fridge for up to 5 days. You can also freeze this dessert for up to 3 months. I like to portion fluff into small freezer-safe containers or pipe it into bite-sized mounds in an ice cube tray for easy grab-and-go treats. Thawing portions in the fridge for 30-60 minutes makes them creamier and more scoopable. Or enjoy them straight from frozen for an ice-cream-like experience!
Similar recipes to try
Hungry for more low-carb desserts that pair chocolate and peanut butter? Try this quick and easy Keto Peanut Butter Brownies Recipe. Or make these Easy Chocolate Keto Fat Bombs for a decadently fudgy treat. Prefer your chocolaty cheesecake flavors without peanut butter? This no-bake Keto Cookie Dough Bites Recipe delivers exactly that!
Chocolate Peanut Butter Keto Cheesecake Fluff
Ingredients
- 16 ounces cream cheese softened
- 1/2 cup powdered monk fruit
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup natural peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Place the cream cheese in a large mixing bowl. Use a hand mixer to whip it until it's light and fluffy.
- Add the powdered monk fruit and cocoa powder. Beat with your mixer until they're well incorporated into the cream cheese.
- Add the peanut butter and vanilla extract. Mix until evenly incorporated, stopping to scrape down the sides of the bowl as needed for more even blending.
- Transfer the dip to a serving bowl. Serve immediately or cover and chill for 15-30 minutes for a firmer, more scoopable texture.
can you use honey? instead of monk fruit?
Hi Paige, Yes but it may taste a bit sweeter and it increases the carb count.