This ultra-creamy, zero-carb peanut butter fluff delivers the rich, comforting experience of a thick cheesecake mousse without any of the heavy sugar, flour, or guilt. By whipping a smooth cream cheese base with high-quality protein powder, you get a voluminous, aerated dessert bowl that satisfies cravings instantly. It is a fantastic, bariatric-friendly treat that comes together in a single bowl in just minutes.
Ingredients
1 cup heavy whipping cream (or chilled sugar-free whipped topping base)
4 oz cream cheese, softened at room temperature
2 tbsp creamy natural peanut butter (unsweetened)
1 scoop vanilla or peanut butter protein powder (whey-casein blend works best for stability)
2 tbsp powdered keto sweetener (like erythritol or allulose)
1/2 tsp pure vanilla extract
Optional Topping: 1 crushed sugar-free graham cracker or a pinch of peanut flour (for that rustic dust look)
Instructions
1. Cream the Base
In a medium mixing bowl, combine the softened cream cheese, peanut butter, powdered keto sweetener, and vanilla extract. Use an electric hand mixer on medium speed to beat the ingredients together for 1 to 2 minutes until completely smooth, creamy, and free of lumps.
2. Incorporate the Cream and Powder
Slowly pour the cold heavy whipping cream into the same bowl, then add the scoop of protein powder. Turn the mixer to low speed for 30 seconds to mix the powder into the liquids without causing a cloud.
3. Whip to High Volume
Increase the mixer speed to high. Whip the entire mixture continuously for 2 to 3 minutes. The cream will rapidly expand, trapping air to create a thick, stable, cloud-like mousse texture that holds its structure firmly on a spoon as seen in image_14.png.
4. Portion and Garnish
Spoon the fluffy peanut butter cream directly into a small ceramic ramekin or dessert bowl. Use the back of your spoon to form gentle swirls across the surface.
5. Finish and Serve
Sprinkle your crushed sugar-free graham cracker crumbs or peanut flour across the top to achieve a beautiful, bakery-style finish. Enjoy immediately, or chill in the refrigerator for 15 minutes for an even firmer, authentic cheesecake texture!