Sugar Free Low Carb Keto Coffee Cottage Cheese Fluff

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Prep Time 5

Servings @ 1/2 cup

Calories 130kcal

Author Brenda Bennett/Sugar Free Mom

8 ounces cottage cheese 4%
1/2 cup coffee
2 tsp gelatin
4 ounces heavy cream
1-2 tsp chocolate liquid monk fruit or your favorite low carb sweetener to taste
1 tsp coffee extract optional

Place the cottage cheese in a high speed blender or food processor to remove clumps. Set aside.
Pour brewed coffee 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.
Alternately if you just brewed the coffee it will be hot enough to keep in a mug, sprinkle gelatin and allow to bloom for 1-2 minutes then use a frother to whisk until dissolved.
Set aside to cool.
Pour the heavy cream into a separate mixing bowl and use an electric mixer to whip until stiff peaks. Add sweetener and coffee 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 coffee gelatin mixture.
Add optional coffee extract if using and spoon a 1/2 cup of the fluff into dessert cups or use a piping bag if desired. Refrigerate for 2-3 hours.
Storage: Store leftovers in an Airtight container or covered in the fridge for up to 3 days.