Chocolate Chip Fat Bomb Fluff

This recipe creates a light, airy, and creamy dessert that is high in healthy fats and low in sugar.

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.

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.

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.