Sugar Free Low Carb Keto Lemon Cottage Cheese Fluff

5 from 4 votes

Prep Time 5

Servings @ ½ cup

Calories 212kcal

Author Brenda Bennett/Sugar Free Mom

8 ounces cottage cheese 4%
¼ cup lemon juice
2 teaspoon gelatin
8 ounces heavy cream
1 teaspoon lemon stevia or vanilla stevia or your favorite low carb sweetener to taste
1 teaspoon lemon zest optional

Place the cottage cheese in a blender or food processor to remove clumps. Set aside.
Pour lemon juice into a small saucepan and heat over low heat on the stove or place in a microwavable bowl and heat 1-2 minutes until boiling. Slowly whisk in gelatin a little at a time while continuing to whisk until it is completely dissolved and there are no lumps. Set aside to cool.
Pour the heavy cream into a separate bowl and use an electric mixer to whip until stiff peaks. Add sweetener and vanilla extract if using.
Add the smooth cottage cheese to the whipped cream and blend together until incorporated. Have the mixer on low speed and slowly drizzle in the cooled lemon juice gelatin mixture.
Add optional zest if using and spoon a ½ cup of the fluff into dessert cups or use a piping bag if desired.
Storage: Airtight container or covered in the fridge for up to 3 days.

2.9 grams net carbs per serving which is a ½ cup.