Description
This Chocolate Fatbomb Fluff is a creamy, rich, and low-carb dessert perfect for keto and low-carb diets. Made with whipped heavy cream, unsweetened cocoa, peanut butter, and coconut oil, it offers a decadent chocolate flavor without the guilt. It’s quick to prepare, requiring no baking, and sets beautifully in the fridge for a fluffy, satisfying treat.
Ingredients
Scale
Fatbomb Fluff Ingredients
- 1 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 cup peanut butter (or almond butter)
- 1/4 cup coconut oil, melted
- 2 tbsp powdered erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Whip the Cream: In a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form, which should take about 3 to 4 minutes. This step aerates the cream to create a light and fluffy texture.
- Prepare Chocolate Mixture: In a separate bowl, combine unsweetened cocoa powder, peanut butter, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth and fully combined.
- Fold Mixtures Together: Gently fold the chocolate mixture into the whipped cream, taking care not to deflate the whipped cream too much. This folding binds the flavors while maintaining the fluffiness.
- Transfer and Smooth: Spoon the combined fluffy mixture into serving cups or a small dish and smooth the top for an appealing presentation.
- Chill to Set: Place the dessert in the refrigerator and chill for at least 30 minutes to allow it to firm up and develop its final texture.
- Serve and Enjoy: Once chilled and set, serve the chocolate fatbomb fluff cold for a creamy, indulgent, and satisfying low-carb dessert.
Notes
- You can substitute peanut butter with almond butter for a different nutty flavor.
- Adjust the sweetness by using your preferred sweetener and quantity.
- Ensure heavy cream is very cold before whipping for best results.
- Store leftovers in an airtight container in the refrigerator and consume within 3 days.
- This recipe is not suitable for those with nut allergies unless using a nut-free butter alternative.
