Keto Lemon Cheesecake Whip — Simple & Low Carb (5 Ingredients)
This Keto Lemon Cheesecake Whip is a luscious, creamy dessert that’s super easy to make with just five ingredients. It’s perfect for those following a low-carb or ketogenic lifestyle, and uses Keystone Pantry Allulose as a sugar substitute to keep the sweetness without the carbs.

Ingredients Breakdown & Why We Use Them:
1. Cream Cheese
Cream cheese is the foundation of this dessert, providing a rich, smooth, and creamy texture. It’s naturally low in carbs and high in fat, making it ideal for keto. Its tanginess balances beautifully with the lemon flavor.

2. Keystone Pantry Allulose
Allulose is a rare sugar that tastes like sugar but has almost zero calories and doesn’t raise blood sugar levels, making it perfect for keto. It adds sweetness without the carb impact of regular sugar, so your cheesecake whip stays low carb and keto-friendly.

3. Lemon Zest
Lemon zest adds a bright, aromatic citrus flavor that enhances the overall taste without adding carbs. The oils in the zest carry intense lemon essence that makes this dessert fresh and vibrant.

4. Lemon Juice
Lemon juice adds natural acidity and a refreshing tang that complements the cream cheese’s richness. It helps balance the sweetness and adds a natural lightness.

5. Vanilla Extract
Vanilla extract adds depth and warmth to the flavor profile, rounding out the tangy lemon and creamy cheese for a perfectly balanced dessert.

Keto Lemon Cheesecake Whip

Simple, 5 ingredients, low-carb dessert

Ingredients:

• 8 oz (225g) cream cheese, softened

• 1/3 cup (about 55g) Keystone Pantry Allulose

• 1 teaspoon lemon zest (from about 1 small lemon)

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

Instructions:

1. Soften the cream cheese by leaving it at room temperature for about 15 minutes or microwaving it for 10 seconds until slightly soft.

2. In a mixing bowl, combine the softened cream cheese, Keystone Pantry Allulose, lemon zest, lemon juice, and vanilla extract.

3. Using a hand mixer or stand mixer, whip the mixture on medium-high speed for 2-3 minutes until smooth, creamy, and fluffy. Scrape down the sides as needed.

4. Taste and add more allulose if you want it sweeter. Whip briefly again if you add more.

5. Chill for 30 minutes if you want it firmer, or serve immediately.

Nutritional Information (Per Serving, recipe makes approx 4 servings):

*Allulose is not metabolized like sugar and has negligible impact on blood sugar.

Serving Suggestions:
Serve this cheesecake whip in small cups, dollop it on fresh berries, or use it as a keto-friendly frosting or filling. It’s versatile and a great quick dessert for any time you want that rich cheesecake flavor without the fuss or carbs.

Nutritional Notes:
This recipe is low carb due to the use of allulose instead of sugar and the natural low-carb profile of cream cheese. It’s high in fat, making it satisfying and keto-appropriate.