Mediterranean Chocolate Chip Fat Bomb Fluff

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🍫 Mediterranean Chocolate Chip Fat Bomb Fluff

📝 Description

This Chocolate Chip Fat Bomb Fluff is a creamy, luscious, low-carb dessert that tastes like chocolate chip cookie dough meets mousse! Made with rich cream cheese, whipped cream, and sugar-free chocolate chips, it’s the ultimate keto treat for those moments when you want something sweet, chocolatey, and satisfying — without breaking your carb goals.

🧂 Ingredients

  • 8 oz (1 block) cream cheese, softened
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sweetener (erythritol, monk fruit, or allulose)
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, softened (optional for extra richness)
  • ½ cup sugar-free chocolate chips (such as Lily’s or ChocZero)
  • Pinch of sea salt (enhances flavor)

🍳 Instructions

Step 1: Whip the Cream

  1. In a large chilled bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form.
  2. Set aside.

Step 2: Mix the Base

  1. In another bowl, beat together cream cheese, sweetener, vanilla extract, butter, and sea salt until smooth and fluffy (about 2–3 minutes).
  2. Scrape down the sides to ensure everything is well incorporated.

Step 3: Combine

  1. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
  2. Stir in sugar-free chocolate chips evenly throughout.

Step 4: Chill and Serve

  1. Spoon into cups or bowls.
  2. Chill for at least 30–45 minutes for the best texture.
  3. Serve cold — enjoy it as-is or top with extra chocolate chips or a drizzle of sugar-free chocolate syrup.

🍽️ Servings

  • Makes 4 servings (about ½ cup per serving).

🧮 Nutritional Information (per serving)

(Approximate values)

  • Calories: 310 kcal
  • Fat: 30g
  • Protein: 4g
  • Total Carbs: 5g
  • Net Carbs: 3g
  • Fiber: 2g
  • Sugar: 1g

💡 Notes & Tips

  • Sweetener choices: Erythritol gives a slight crunch, while allulose makes it ultra-smooth. Adjust to taste.
  • Texture preference: For a lighter mousse, whip the cream longer; for a thicker fluff, fold it less.
  • Make ahead: Keeps well in the fridge for up to 5 days or freezer for 2 weeks (thaw before eating).
  • Flavor variations:
    • Add 1 tbsp unsweetened cocoa powder for chocolate fluff.
    • Mix in peanut butter or almond butter for a nutty version.
    • Sprinkle cinnamon or espresso powder for Mediterranean flair.
  • Serving ideas: Serve in cups, pipe into dessert jars, or freeze for a scoopable ice-cream-like treat.

🌿 Health Benefits

  • Keto-friendly: Low in carbs, high in healthy fats for sustained energy.
  • Sugar-free: Uses natural sweeteners instead of refined sugar.
  • Satiety booster: Cream cheese and heavy cream keep you full longer.
  • Mood enhancer: Dark chocolate chips add antioxidants and serotonin-boosting properties.
  • Customizable: Easily adaptable for dairy-free or nut-based diets.

❓ Q & A Section

Q1: Can I make it dairy-free?
Yes — use vegan cream cheese and coconut cream instead of dairy cream cheese and whipping cream.

Q2: Why is my fluff runny?
It means the whipped cream wasn’t beaten long enough. Chill everything and whip again until thick.

Q3: Can I freeze it?
Definitely! Freeze portions in small containers — it becomes like fat bomb ice cream.

Q4: Can I use regular chocolate chips?
Yes, but they’ll increase the sugar and carb count.

Q5: Can I add protein powder?
Yes — 1 scoop of vanilla or unflavored protein powder makes it a creamy high-protein dessert.

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