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Fatbomb Fluff Recipe

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Prep Time: 15 minutes
Chill Time: 1 hour (minimum)
Total Time: 1 hour 15 minutes
Yield: 6 servings
Intensity: Easy (No baking, minimal equipment required)

Introduction

Craving something decadently creamy and sweet without derailing your low-carb lifestyle? Meet your new best friend: Fatbomb Fluff. This heavenly mousse is more than just a dessert; it’s a satiating, energy-boosting snack designed to keep you full and satisfied. With a luxurious texture that melts on the tongue and a rich, vanilla-berry flavor profile, it’s the perfect solution for when a sugar craving strikes. Best of all, it comes together in minutes with just a handful of clean, high-fat ingredients.

This recipe is a staple in the keto community for good reason—it’s delicious, incredibly easy, and turns common pantry items into a gourmet-treat experience.

Nutritional Information (Per Serving)

  • Calories: 285 kcal

  • Total Fat: 27g

  • Saturated Fat: 16g

  • Protein: 4g

  • Total Carbohydrates: 4g

  • Dietary Fiber: 1g

  • Net Carbs: 3g

  • Sugar Alcohols (Erythritol): 2g

  • Sugar: 1g (from raspberries)

Nutritional information is an estimate calculated using a generic nutrition database. Values may vary based on specific ingredient brands.

Equipment You’ll Need

  • Electric hand mixer or stand mixer

  • Medium mixing bowl

  • Spatula

  • Ramekins, small jars, or dessert glasses for serving (6 total)

Ingredients

  • 8 oz (225g) full-fat cream cheese, softened to room temperature

  • 1 cup (240ml) heavy whipping cream, cold

  • ⅓ cup (65g) powdered erythritol (or your preferred keto-friendly sweetener, adjust to taste)

  • 1 teaspoon pure vanilla extract

  • Pinch of sea salt

  • Optional Add-ins & Toppings:

    • ½ cup fresh or frozen (thawed) raspberries, plus extra for garnish

    • 2 tablespoons sugar-free chocolate chips, chopped

    • 1 tablespoon unsweetened cocoa powder (for a chocolate version)

    • Chopped nuts (pecans, almonds)

Step-by-Step Instructions

Step 1: Prep & Soften

Ensure your cream cheese is completely softened at room temperature for at least 30 minutes. This is crucial for a lump-free, silky mousse. Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10 minutes to chill—this helps the cream whip faster and higher.

Step 2: Whip the Cream

In your chilled bowl, pour in the cold heavy whipping cream. Using your electric mixer on medium-high speed, whip the cream until soft peaks form. This should take about 2-3 minutes. Be careful not to over-whip into butter! Once done, transfer the whipped cream to a separate bowl and set aside.

Step 3: Cream the Base

No need to wash the mixer bowl! Place the softened cream cheese, powdered erythritol, vanilla extract, and sea salt into the same bowl. Beat on medium speed for 1-2 minutes until completely smooth, creamy, and the sweetener has fully dissolved. Scrape down the sides with a spatula as needed.

Step 4: Fold & Fluff

Gently add about one-third of the whipped cream to the cream cheese mixture. Use your spatula to fold it in—this lightens the base. Once incorporated, carefully fold in the remaining whipped cream until no white streaks remain. The mixture should be light, airy, and uniformly creamy.

Step 5: Customize (Optional)

For a berry fluff, gently fold in ½ cup of raspberries at this stage, being careful not to crush them completely for a marbled effect. For chocolate fluff, sift in the cocoa powder during Step 3.

Step 6: Chill & Set

Divide the fluff evenly among your six serving glasses or ramekins. Cover lightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up beautifully.

Step 7: Serve & Enjoy

Just before serving, top with your chosen garnishes: a couple of fresh raspberries, a sprinkle of chopped nuts, or a few shavings of sugar-free chocolate. Serve chilled.

Pro Chef Tips & Notes

  • Sweetener Swap: You can use monk fruit or allulose blend in place of erythritol. Liquid stevia can also be used; start with a few drops and adjust to taste.

  • Dairy-Free Option: Substitute cream cheese for a vegan cream cheese alternative and use full-fat coconut cream (chilled) in place of heavy whipping cream.

  • Flavor Variations:

    • Lemon Berry: Add 1 tablespoon of fresh lemon zest and 1 teaspoon of lemon extract.

    • Pumpkin Spice: Fold in ¼ cup of pure pumpkin pureé and 1 teaspoon of pumpkin pie spice.

    • Mocha: Add 1 tablespoon of instant espresso powder with the cocoa.

  • Storage: Store covered in the refrigerator for up to 4 days. This recipe does not freeze well, as the texture can become grainy upon thawing.

  • Texture Tip: If your fluff seems too soft after chilling, it’s likely the cream was under-whipped or the cream cheese was too warm. Don’t worry—it will still taste amazing!

Conclusion

This Fatbomb Fluff is proof that eating a high-fat, low-carb diet doesn’t mean sacrificing pleasure or indulgence. It’s a versatile, foolproof recipe that satisfies that urgent dessert craving while fueling your body with quality fats. Whether you enjoy it as an afternoon pick-me-up, a post-dinner treat, or a impressive yet easy dessert for guests, it’s guaranteed to become a regular in your recipe rotation. Creamy, dreamy, and utterly delicious—dig in and enjoy the fluff!

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