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Keto Chocolate & Mint Cheesecake Fluff

4.7 stars, average of 16 ratings

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This light and airy keto dessert is spooky and pretty at the same time. The beautiful black-green marble effect is achieved by combining black chocolate cheesecake with green mint swirls. Similar to this Fluffy Keto Strawberry Cream, this low-carb dessert is no bake and there's no crust.

If you're not a fan of mint, simply skip the peppermint extract to get a basic vanilla flavoured green cheesecake swirl. You could use other flavours such as orange or almond extract.

Depending on the green food colouring you'll be using, you'll need anything from a few drops up to a tablespoon. I used natural green spirulina colouring which is not as vibrant so used about 2 teaspoons. Instead of food colouring you could use spirulina powder or even some matcha powder.

Just like in these Halloween Cheesecake Keto Brownies, I used black cocoa powder which is brilliant for making spooky treats. If you can't find black cocoa powder, swap with up to 4 tablespoons of Dutch process cocoa powder instead.

Hands-on Overall

Serving size about 130 g/ 4.5 oz

Allergy information for Keto Chocolate & Mint Cheesecake Fluff

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 130 g/ 4.5 oz)

Net carbs3.9 grams
Protein5 grams
Fat31.4 grams
Calories311 kcal
Calories from carbs 5%, protein 6%, fat 89%
Total carbs5.3 gramsFiber1.4 gramsSugars3.2 gramsSaturated fat19.9 gramsSodium118 mg(5% RDA)Magnesium25 mg(6% RDA)Potassium153 mg(8% EMR)

Ingredients (makes 8 servings)


  1. In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
  2. To a medium saucepan add the almond milk (or water) and sweetener. Heat up over a medium heat and let the sweetener fully dissolve. Keto Chocolate & Mint Cheesecake Fluff
  3. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature. Keto Chocolate & Mint Cheesecake Fluff
  4. Pour the whipping cream, cream cheese and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. Keto Chocolate & Mint Cheesecake Fluff
  5. Divide the cheesecake mixture between two bowl (try to use equal amounts in both).
  6. To the first bowl add the cocoa powder.
  7. To the second bowl add the green food coloring and peppermint extract. Depending on the type of food colouring and the desired effect, you will need anything between a few drops up to a tablespoon. Keto Chocolate & Mint Cheesecake Fluff
  8. Use an electric mixer and beat the chocolate mixture until well combined, and then slowly drizzle half of the cooled sweet gelatin liquid while beating.
  9. Repeat for the mint cheesecake mixture. Once you drizzle in the gelatin liquid, the cheesecake mixture will become runny. Keto Chocolate & Mint Cheesecake Fluff
  10. Pour the chocolate cheesecake mixture into a container or a pie dish, followed by the mint mixture. Use the other side of a spatula to create swirls. Keto Chocolate & Mint Cheesecake Fluff
  11. Refrigerate for at least an hour or until fully set. Keto Chocolate & Mint Cheesecake Fluff
  12. To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days. Keto Chocolate & Mint Cheesecake Fluff

Ingredient nutritional breakdown (per serving, about 130 g/ 4.5 oz)

Net carbsProteinFatCalories
Water, still
0 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g1.2 g0 g5 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g2 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g3 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.6 g1.1 g22.8 g220 kcal
Cream cheese, soft (full-fat)
0.9 g2 g7.9 g70 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Cocoa powder, black, unsweetened
0.7 g0.7 g0.5 g8 kcal
Green Food Coloring
0 g0 g0 g0 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g1 kcal
Total per serving, about 130 g/ 4.5 oz
3.9 g5 g31.4 g311 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (9)

I'd love to make this but I'm confused as to how much water to use with the gelatin?  
The recipe says 60ml, divided. Not sure what you mean.
Is it 30ml or 60ml.... the word "remaining" is confusing me as there is no mention of what to do with the other half?
I'd hate to put too much water in and spoil it all.
Hopefully someone will be able to clarify 🥰

I'm sorry that was my mistake, it's fixed now. I think this was an accidental copy & paste error from a very similar recipe I made with strawberries

thanks for this recipe!!  i must admit i didn't make it mint, but peanut butter.  mixed the chocolate base and then melted some pb and added it to the 2nd half.  AMAZING fluffy dessert!!

What a delicious swap! I'll need to try that! 😊

hello! which cream cheese would you buy in the UK? I cannot find any block Philadelphia cream cheese only the spreadable ones in the tub😞

I actually use one called Paysan Breton (from Ocado). It's really fluffy but also a bit salty if you don't mind that. To be fair all cream cheese is a bit salty but this one is a bit more. Other than that I used use the spreadable Philadelphia that you mentioned. It works fine for a dessert!

great, will try it out. thanks!😊

Wonderful dessert! Used allulose for the first time and it worked very well. Reminds me of a family “fluff” recipe that I’ve been trying to convert to keto. Thanks for sharing this!

Thank you Jamey, glad you enjoyed! I loved the strawberry version so much that one I made a few more flavours. One of them is tres leches which I'll share soon 😊