Sugar Free Keto Lemon Fluff (Print Version)
# Ingredients:
→ Dairy
01 -
8 ounces 4% cottage cheese
02 -
8 ounces heavy cream
→ Flavorings and Thickeners
03 -
1/4 cup lemon juice
04 -
2 teaspoons gelatin
05 -
1 teaspoon lemon stevia or vanilla stevia or preferred low carb sweetener
06 -
1 teaspoon lemon zest (optional)
# Instructions:
01 -
Place cottage cheese in a blender or food processor and blend until smooth. Set aside.
02 -
Heat lemon juice gently in a small saucepan over low heat or microwave for 1-2 minutes until boiling. Gradually whisk in gelatin, stirring until fully dissolved and lump-free. Set aside to cool.
03 -
In a separate bowl, whip heavy cream with an electric mixer until stiff peaks form. Incorporate sweetener and vanilla extract if using.
04 -
Fold the smooth cottage cheese into the whipped cream. With mixer on low speed, slowly drizzle in the cooled lemon juice and gelatin mixture until fully incorporated.
05 -
Optionally fold in lemon zest. Spoon 1/2 cup portions into dessert cups or pipe if preferred.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 3 days.
02 -
Net carbs approximately 2.9 grams per 1/2 cup serving.