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If you are like me, you are always on the lookout for a dessert that is quick and easy to make. If you can make that dessert sugar free so much the better!
This Lemon Cheesecake Fluff is not only sugar free, but it is low carb and keto/diabetic friendly! And not only that, It uses only five basic ingredients and takes only about five minutes to make!
I call that a win!
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I've been on a quest to cut back the carbs and sugar in my diet, but I don't want to rule out treats entirely. The thought of having to live my life without the occasional treat makes me feel sad.
Its nice to be able to enjoy the occasional treat and this light and fluffy cheesecake dessert is a real treat if ever there was one! Its like a lemon cheesecake mousse!
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Not too sweet and with only 2.1 carbs per serving it goes down a real treat. Its also very easy to dress up with fresh berries and a light dusting of some sugar free icing sugar.
I like the Swerve sugar free products. They work beautifully in something like this. If you are not following keto, low carb or sugar free, by all means use regular icing sugar!
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This is a simple sugar free dessert that you won't even have to put the oven on for. That makes it perfect for the hot summer months we have looming.
The fact that it goes together very quickly is another bonus. Quick, easy, delicious and sugar free. Count me in!
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WHAT YOU NEED TO MAKE LEMON CHEESECAKE FLUFF
Other than the powdered sweetener, there is really nothing too out of the ordinary here.
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
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I use only full fat cream cheese. I have no idea if lower fat cream cheese works the same. I can only tell you that this works perfectly with the full fat.
I also used lactose free whipping cream, because that is what I have in my refrigerator.
Fresh lemons are a must for both the juice and the zest. You won't get the same fresh taste using lemon juice which has been reconstituted from concentrate and don't even think about using lemon flavoring. The finished result will taste like perfume.
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I also only use pure vanilla extract. I have always used the Costco vanilla extract, It is excellent vanilla and for me, lasts a very long time. I think it is worth every penny.
I know pure vanilla extract can be a bit on the expensive side, but there is really no comparison between artificial and real vanilla. You, quite simply, get what you pay for.
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I like to use a mix of fresh berries when I am serving a dessert like this. Usually raspberries and blueberries. I have always found that strawberries out of season are just not worth the money that you pay for them.
I think blackberries would also be nice. Or you could use a simple sugar free raspberry coulis to drizzle over top. Or even toasted coconut would be nice.
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HOW TO MAKE LEMON CHEESECAKE FLUFF
Nothing could be simpler or quicker. When I say this goes together and you can be eating it in just five minutes I mean just that! You will need an electric hand mixer.
Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
Fold the whipped cream and the cream cheese mixture together until well combined.
Spoon into three dessert bowls and top with some fresh berries and enjoy!
Boy I sure miss my dessert dishes and such that I had in the UK. I will need to go visit some charity shops and yard sales here where I live to see what I can find.
If you are fond of delicious cheesecake types of desserts here are a few others I have made in the past. I can't promise they are sugar free, but I can promise they are mighty tasty!
WHITE CHOCOLATE CHEESECAKE - rich creamy no bake deliciousness! Perfect for when the temperatures start to rise!
MAGIC CHEESECAKE - As simple to make as blitzing together a few ingredients and pouring them into a pie dish to bake. Scrumptious!
SMALL BATCH CHERRY CHEESECAKE - This delicious dessert bakes in a loaf tin and cuts into six gorgeous deliciously modest slices.
Lemon Cheesecake Fluff (sugar free)
Yield: 2 - 3
Prep time: 5 MinTotal time: 5 Min
Five minutes, five ingredients, one delicious dessert. Quantities can very easily be doubled to feed more.
Ingredients
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
Instructions
- Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
- Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
- Fold the whipped cream and the cream cheese mixture together until well combined.
- Spoon into three dessert bowls and top with berries.
- Enjoy!
Thanks so much for visiting. Do come again!
Lately I have been trying really hard to cut back on my carbs and sugars. This is not easy when you are a card carrying carbaholic like myself!
The potato is my favorite vegetable! But thankfully cauliflower is also one of my favorite vegetables and I have been experimenting with using it in the place of pasta and potatoes.
I had bought a package of frozen riced cauliflower with vegetables in it from Green Giant one day last week and cooked it. I have one word to say to you about that. DON'T
It was awful. Absolutely awful and I ended up throwing it away. Maybe I just got a bad package, but, I hate to tell you, it really was nasty.
This recipe I am sharing with you today for Loaded Cauliflower & Chicken Casserole is one that I adapted to feed just two people and is anything but nasty. Its delicious!
I found the original recipe on Rachel Schultz. It fit my needs perfectly and I was very keen to try it. I downsized it and that is the version I am sharing with you today!
It is low carb, gluten and sugar free and is very diabetic and keto friendly!
WHAT YOU NEED TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
Simple and delicious ingredients. That's what!
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
My chicken breast was of a medium size, not too small, nor was it too large. It cooked perfectly in the timings I include in the recipe. You certainly don't want to overcook it as it will be cooking again in the casserole.
I used fresh cauliflower, not frozen. I think frozen cauliflower would be too watery. This time I also used pre-grated cheese's as I was not going to be making a sauce.
I had some cooked streaky bacon in the freezer so I just crumbled two slices. You could also use the real bacon bits that you can buy at the shops. The equivalent of about 2 slices.
With my IBS I shouldn't really be eating onions, but I have found that if I use just the green tops of the spring onions I am okay.
HOW TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
This is a very simple make. If you know me you know I stay away from complicated if I can help it! I'm a bit on the lazy side!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper. Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
Reduce the oven temperature to 350*F/180*C/gas mark 4.Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower. Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower.
Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through. Serve hot.
If you are a fan of chicken casseroles and are not afraid of carbs, here are some other suggestions for something delicious to do with chicken!
CREAMY CHICKEN PARMESAN CASSEROLE - chicken, rice and vegetables in a rich and creamy parmesan sauce.
CURRIED CHICKEN & COCONUT RICE CASSEROLE - If you are fond of curried chicken you are going to fall in love with this fabulous chicken and rice casserole. Delicious and simple!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
CHICKEN & GREEN BEAN CASSEROLE - This is a variant on our favorite green bean casserole. It uses no cream soup, just a lush homemade cream sauce, flavored with chicken stock, milk, thyme and onion, with a crispy crumb topping.
Loaded Cauliflower & Chicken
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
With bacon, chicken, spring onions, cheese and plenty of cauliflower, this is low carb and keto friendly! This is a small batch recipe, but can easily be doubled.
Ingredients
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper.
- Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
- Reduce the oven temperature to 350*F/180*C/gas mark 4.
- Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
- Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower.
- Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower. Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
- Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
- Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through.
- Serve hot.
Thanks so much for visiting. Do come again!
Prepare yourself to fall in love with this Buttermilk French Toast recipe. It is most unlike any other French Toast recipes.
Crisp on the outside and rich on the inside with a soufflé-like buttermilk custard that is oh so delicious!
Thick slices of bread are soaked in a lemon and vanilla buttermilk custard and then left to sit on a wire rack over a baking sheet so that the custard has time to settle before frying in butter.
Once fried to a crisp golden brown, the toast is baked for a few minutes longer in a moderate oven.
Fluffy on the inside, crisp and caramelized on the outside, this is a breakfast/brunch option that never fails to please. Furthermore you can make it up to the point of baking well ahead of time, simply popping it into the oven to reheat.
It also freezes very well in single slices ready to pop into your toaster and quickly reheat when and as need be!
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The use of buttermilk gives the custard a rich tangy flavor. I also rub lemon zest into the sugar for another layer of flavor.
Lemon and vanilla are two flavors that work very well together. Altogether this is one very delicious version of French toast that your family is sure to enjoy!
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WHAT YOU NEED TO MAKE BUTTERMILK FRENCH TOAST
For the French toast:
- 1 cup (240ml) dairy buttermilk
- 1 tsp pure vanilla extract
- 4 large free range eggs
- 1/4 cup (50g) granulated sugar
- the finely grated zest of 1/2 lemon
- 1/4 tsp salt
- 8 slices of bread ( 1/2 to 3/4 inch thickness)
- butter for cooking
To serve:
- icing sugar to dust
- mixed fresh berries
- maple syrup
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I like to use a thick white or brioche type of bread to make this French Toast. This weekend I used D'Italiano white, which works beautifully. My favorite however is brioche.
Rubbing lemon zest into sugar infuses it with the most beautiful lemon flavor from the lemon oils. This is a trick I learned from Dorie Greenspan a number of years back, and it works wonderfully when it comes to getting the most flavor from your lemon zest that you can!
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No buttermilk? No problem! You can easily make your own. There are two sure fire ways of doing this. First you can add lemon juice or white vinegar to a measuring cup and add whole milk to the volume needed. (1 TBS per cup) Leave to clabber for 5 to 10 minutes.
My favorite substitution however is to use equal parts of thick plain yogurt and whole milk. Just whisk together until smooth and amalgamated.
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I only use free range organic eggs in all of my cooking. I refuse to support the caged hen egg industry. They do cost a bit more, but are worth it conscience-wise in my opinion.
I worked in a hen house many years ago grading eggs. This was a real eye opener. At that time free range eggs were not readily available. We have come a long way since then I am happy to say!!
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HOW TO MAKE BUTTERMILK FRENCH TOAST
The method of making this French toast differs from most. The soaked bread slices are left to sit on a wire rack for a few minutes before toasting in the butter and then they are finished off in the oven.
This results in a crisp caramelized surface and a rich creamy custard interior. Never soggy, always delicious!
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Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.
Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.
Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.
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Melt some butter in the skillet over medium heat until it begins to foam.
Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.
When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.
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I really hope that you will be inspired to want to try this different version of French Toast and that if you do make it that you really enjoy it! Its a real favorite around here!
I love to serve it with fresh berries and maple syrup. Bacon on the side for a special breakfast always tastes nice, or sausage, or both for that matter.
I have also been known to enjoy it with sliced tinned peaches. Delicious!!
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Some other really great Breakfast and Brunch ideas that you might enjoy are as follows:
GLAZED CHERRY COFFEE CAKE - a fabulous breakfast cake that goes together quickly and tastes delicious!
DUTCH BABY WITH BLUEBERRIES & LIME - A puffy Dutch pancake, filled with fresh berries, brown sugar and lime. Delicious!
HIGHLAND WAFFLES - pancake mix, oats, dried currants or raising make for some very delicious waffled. I enjoy these with fruit and syrup on the side.
Buttermilk French Toast
Yield: 8 slices
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This delicious version of French Toast makes the perfect brunch. Serve with an assortment of fresh berries and maple syrup. This unique method results in a French toast with a crisp exterior and rich custard center. Delicious!
Ingredients
You will need:
- 1 large non-stick skillet
- 2 baking sheets
- 1 wire cooling rack
For the French toast:
- 1 cup (240ml) dairy buttermilk
- 1 tsp pure vanilla extract
- 4 large free range eggs
- 1/4 cup (50g) granulated sugar
- the finely grated zest of 1/2 lemon
- 1/4 tsp salt
- 8 slices of bread ( 1/2 to 3/4 inch thickness)
- butter for cooking
To serve:
- icing sugar to dust
- mixed fresh berries
- maple syrup
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line one baking tray with baking parchment. Place the cooling rack on the other baking tray.
- Measure the sugar into a large shallow bowl along with the lemon zest. Rub together until very fragrant. Beat in the eggs, buttermilk, salt, and vanilla.
- Soak each slice of bread in this mixture for about 30 seconds on each side. Transfer to the baking sheet with the cooling rack. Let stand for 2 minutes.
- Melt some butter in the skillet over medium heat until it begins to foam.
- Cook the custard soaked bread in the skillet, a few slices at a time. Cook for two to three minutes per side until golden brown, adding more butter as needed to prevent sticking. Transfer when done to the baking paper lined baking tray.
- When all the French toast has been browned and placed onto the baking tray, bake in the preheated oven for 4 to 5 minutes.
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