Chocolate Chip Fat Bomb Fluff
Ingredients
8 oz (225g) Cream Cheese: Softened to room temperature for easy blending.
1/2 cup Butter: Softened to room temperature.
1/2 cup Creamy Peanut Butter: Or almond butter if you prefer.
1/2 cup Powdered Sweetener: Such as Erythritol or Monk Fruit (adjust to your preferred sweetness).
1 tsp Vanilla Extract: For a rich, aromatic flavor.
1/2 cup Sugar-Free Chocolate Chips: Dark or milk chocolate style.
Optional: A pinch of sea salt to enhance the chocolate flavor.
Instructions
Cream the Base:
In a large mixing bowl, combine the softened cream cheese, butter, and peanut butter.
Using a hand mixer or stand mixer, beat on medium-high speed until the mixture is completely smooth and no lumps remain.
Sweeten and Flavor:
Add the powdered sweetener, vanilla extract, and optional pinch of salt.
Continue to beat the mixture for another 1–2 minutes. This incorporates air into the base, giving it that signature “fluff” texture.
Add the Chocolate:
Switch to a spatula or wooden spoon.
Gently fold in the sugar-free chocolate chips until they are evenly distributed throughout the fluff.
Portion and Chill:
Spoon the mixture into individual jars, ramekins, or a large container.
While you can eat it immediately, chilling it in the refrigerator for at least 30 minutes allows the flavors to meld and the texture to firm up slightly into a decadent mousse.
Tips for Success
Smoothness: Ensure your cream cheese and butter are truly at room temperature. If they are cold, the fluff will be lumpy rather than velvety.
Storage: This keeps beautifully in an airtight container in the refrigerator for up to 5 days. You can even freeze small “scoops” on a parchment-lined tray for a frozen treat later.
