AuthorrestingketofaceCategory, DifficultyIntermediate

Looking for a fluffy, springy, creamy keto-friendly dessert? Give this marshmallow cheesecake meringue a try! I'm honestly not sure what to call this. It's so many things, all of them great. It pairs well with citrus and berry flavors and it's perfect for keto tarts or low carb parfaits. Hope you give it a try!

Yields8 Servings
Prep Time20 minsTotal Time20 mins

 1 cup Heavy whipping cream
 1 cup Powdered erythritol
 6 oz Whipped cream cheese (store-bought)
 1 tbsp Vanilla extract
 ¼ cup Water
 1 Gelatin packet (1 tbsp)

1

Pour heavy cream and vanilla into a medium-size mixing bowl. Using a whisk attachment on a hand mixer (or a stand mixer works, too), whip cream until lightly fluffy. It should still have some movement in the bowl. If you have stiff peaks at this point, you've gone too far.

2

Sift powdered erythritol onto cream and continue to whisk until well-combined with soft peaks.

3

Pour in whipped cream cheese and mix until mixture is smooth.

4

In a small bowl, add water and gelatin packet and allow to bloom (3-5 mins). You'll know it's done when the powder turns clear because it's absorbed the water. Microwave mixture for 10-15 seconds, or until liquid.

5

Pour gelatin liquid into cream cheese mixture and blend with mixer until thoroughly combined.

6

If adding to jars, scoop mixture into containers at this point. I like to layer it like a parfait, with fruit, walnuts, jam, curds, etc. Add completed jars to the fridge.
If using this on a larger tart crust (as pictured), place bowl into the fridge for 30 mins.

7

Remove bowl from fridge and spoon onto tart crust. Use an offset knife or spatula to flatten filling into crust. Top with curd or jam and garnishes.

Ingredients

 1 cup Heavy whipping cream
 1 cup Powdered erythritol
 6 oz Whipped cream cheese (store-bought)
 1 tbsp Vanilla extract
 ¼ cup Water
 1 Gelatin packet (1 tbsp)

Directions

1

Pour heavy cream and vanilla into a medium-size mixing bowl. Using a whisk attachment on a hand mixer (or a stand mixer works, too), whip cream until lightly fluffy. It should still have some movement in the bowl. If you have stiff peaks at this point, you've gone too far.

2

Sift powdered erythritol onto cream and continue to whisk until well-combined with soft peaks.

3

Pour in whipped cream cheese and mix until mixture is smooth.

4

In a small bowl, add water and gelatin packet and allow to bloom (3-5 mins). You'll know it's done when the powder turns clear because it's absorbed the water. Microwave mixture for 10-15 seconds, or until liquid.

5

Pour gelatin liquid into cream cheese mixture and blend with mixer until thoroughly combined.

6

If adding to jars, scoop mixture into containers at this point. I like to layer it like a parfait, with fruit, walnuts, jam, curds, etc. Add completed jars to the fridge.
If using this on a larger tart crust (as pictured), place bowl into the fridge for 30 mins.

7

Remove bowl from fridge and spoon onto tart crust. Use an offset knife or spatula to flatten filling into crust. Top with curd or jam and garnishes.

Marshmallow Cheesecake Meringue Fluff