Ingredients:
- 8 oz (226g) cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup unsweetened peanut butter or almond butter (optional for flavor)
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1/2 cup mini sugar-free chocolate chips (or more, as desired)
Instructions:
- Prepare the Ingredients:
- Let the cream cheese soften at room temperature to make it easier to mix.
- If you’re using peanut butter or almond butter, make sure it’s smooth and unsweetened.
- Mix the Cream Cheese and Sweetener:
- In a mixing bowl, combine the softened cream cheese with the powdered erythritol. Use a hand mixer or stand mixer to blend until smooth and creamy.
- Whip the Heavy Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric hand mixer or whisk by hand, depending on your preference.
- Combine the Mixtures:
- Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—fold it in slowly to maintain the light, fluffy texture.
- Add the Flavor:
- Stir in the vanilla extract and, if using, the peanut or almond butter. This adds extra flavor and a bit of richness to the fluff.
- Add the Chocolate Chips:
- Gently fold in the mini sugar-free chocolate chips. You can add more or less depending on how chocolatey you like it!
- Chill and Serve:
- Spoon the fluff into serving cups, bowls, or jars. Refrigerate for at least an hour to let it firm up and chill. This step helps the flavors blend together.
- Serve and Enjoy:
- Serve chilled as a snack or dessert. You can top it with extra chocolate chips, berries, or even a dollop of whipped cream if you want!
Tips:
- You can substitute the sweetener with your preferred choice (stevia, monk fruit, etc.) if you’re not using erythritol.
- Feel free to customize the flavor by adding other extracts, such as almond or coconut.
- If you don’t have mini chocolate chips, you can chop up larger pieces of sugar-free chocolate.