🍪 Cookie Dough Fat Bomb Fluff (Like the Photo)
Makes about 4–6 generous servings
Ingredients
Fluff Base
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8 oz cream cheese, softened
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¾ cup heavy whipping cream, cold
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⅓ cup powdered monk fruit or erythritol (adjust to taste)
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1 tsp vanilla extract
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¼ cup butter, softened
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Pinch of salt
Cookie Dough Mix-In
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¾ cup almond flour
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2 Tbsp butter, melted
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2 Tbsp powdered sweetener
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½ tsp vanilla
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Pinch of salt
Add-Ins
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½ cup sugar-free chocolate chips (or chopped dark chocolate)
Instructions
1️⃣ Make the cookie dough
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In a small bowl, mix almond flour, melted butter, sweetener, vanilla, and salt.
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Stir until it forms a soft dough.
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Fold in half of the chocolate chips.
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Chill for 10–15 minutes, then break into small chunks.
2️⃣ Whip the cream
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In a cold bowl, whip heavy cream until stiff peaks form.
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Set aside.
3️⃣ Make the fluff base
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In a separate bowl, beat cream cheese and softened butter until smooth and fluffy.
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Add powdered sweetener, vanilla, and salt.
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Beat until creamy and light.
4️⃣ Fold & assemble
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Gently fold whipped cream into the cream cheese mixture.
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Fold in remaining chocolate chips.
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Gently fold in chilled cookie dough chunks.
5️⃣ Chill or freeze
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For fluffy texture (like mousse): Chill 30–60 minutes
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For ice-cream scoop texture (like the photo): Freeze 1½–2 hours
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Stir once halfway if freezing for extra creaminess