Keto Cheesecake Pudding is a creamy, no-bake dessert that captures all the flavor of a traditional cheesecake—without the crust or carbs. Made with heavy cream, cream cheese, and keto-friendly sweeteners, it’s perfectly rich, slightly tangy, and lightly sweetened. Serve it on its own, layer it in parfaits for an elegant presentation, or top with fresh berries. This guilt-free treat is ideal for anyone following a keto diet or looking to cut carbs, and it’s sure to become a favorite you’ll make again and again.
Ingredients
Equipment
Method
Beat the soft cream cheese to make it creamy and smooth in the dish.
Then we pour the vanilla extract, Erythritol, and lemon juice, and mix properly.
We beat heavy cream in other dish till the firm peaks forms.
Then fold the cream cheese mixture with the whipped cream gently.
Spoon into serving glasses and refrigerate for ½ hour before serving.
Notes
NUTRITIONAL INFORMATION:
- Calories: 230 kcal
- Net Carbs: 3 g
- Total Carbs: 5 g
- Fiber: 2 g
- Protein: 4 g
- Fat: 22 g
- Sodium: 90 g
- Calcium: 70 g
- Iron: 0.2 g
- Vitamin A: 180 g
- Potassium: 110 g
- Serving Size: ½ cup
Keto Cheesecake Pudding
Keto Cheesecake Pudding
Ingredient Notes:
- Cream Cheese: Provides the classic cheesecake flavor and creamy texture. Ensure it’s fully softened to prevent lumps and allow smooth blending with other ingredients.
- Heavy Cream: Adds lightness and an airy texture. Whip until it forms firm peaks, but not overly fluffy.
- Erythritol Powder: Sweetens the pudding without sugar or carbs. Using powdered erythritol ensures it dissolves evenly for a smooth finish.
- Vanilla Essence: Balances the tanginess of cream cheese and adds a warm, aromatic flavor. Opt for pure vanilla for the best taste.
- Lemon Juice: Adds a subtle tartness and brightness, preventing the pudding from tasting overly rich and enhancing the cheesecake flavor.
Serving Suggestions:
- Toppings: Fresh raspberries, crushed pecans, sugar-free chocolate chips, or whipped cream.
- Layer Ideas: Keto granola, chopped almonds, crushed walnuts, or unsweetened coconut flakes.
- Add-ins: Cocoa powder, peanut butter swirl, sugar-free caramel drizzle, or lemon zest.
- Pairings: Keto coffee, bulletproof matcha latte, chai-spiced almond milk, or iced keto mocha.
Tips:
- Use a hand mixer for a smooth, lump-free consistency.
- Taste and adjust sweetness if necessary.
- Chill the pudding for 30 minutes to let flavors meld.
- Reduce heavy cream slightly for a firmer pudding.
Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 1 month.
FAQs:
- Can I use mascarpone instead of cream cheese?
Yes, it will make the pudding smoother but slightly less tangy. - Can this pudding be prepared for meal planning?
Absolutely. It keeps well and serves as a convenient keto-friendly breakfast or dessert. - How can I make a chocolate version?
Add 1–2 tablespoons of cocoa powder to the mixture for a rich chocolate flavor.
