Description
Keto Berry Cheesecake Salad is a refreshing, low-carb, no-bake dessert combining tangy cream cheese with sweet berries for a light and indulgent treat.
Ingredients
6.96 ounces cream cheese, softened
0.11 cup monk fruit concentrated powder (or ½ cup granulated sugar substitute)
0.43 cup heavy whipping cream
6.96 ounces strawberries, chopped
6.09 ounces blueberries
5.22 ounces blackberries
2.69 ounces raspberries
1.3 teaspoon vanilla extract
Instructions
- Bring cream cheese to room temperature for easier mixing.
- In a large bowl, beat cream cheese until light and fluffy using an electric mixer.
- Add heavy whipping cream and sweetener; continue beating until thick and creamy.
- Stir in vanilla extract.
- Quarter the strawberries.
- Gently fold in strawberries, blueberries, blackberries, raspberries, or other keto-friendly fruits using a spatula. Mix carefully to avoid crushing the berries.
- Refrigerate until ready to serve.
- Spoon into serving jars or bowls. Garnish with extra berries or sugar-free chocolate chips if desired.
Notes
Swap in other keto-friendly fruits like cantaloupe or cherries.
Mix in unsweetened coconut flakes or sugar-free chocolate chips for variety.
Use low-carb condensed milk for a different flavor profile.
Make it dairy-free with coconut cream and dairy-free cream cheese.
Fold gently to avoid mashing the berries.
Store in fridge up to 4 days; freezing is not recommended.
Nutrition
- Serving Size: ½ cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
