1.Blend Cream Cheese and Peanut Butter Base:2 min.
In a mixing bowl, combine 2 tbsp softened cream cheese and 2 tbsp unsweetened peanut butter. Beat on medium speed for 1 to 2 minutes until smooth, creamy, and free of lumps.
2.Incorporate Chilled Whipping Cream:2 min.
Pour ½ cup of thoroughly chilled heavy whipping cream into the peanut butter-cream cheese mixture. Beat on low speed to incorporate, then increase speed to medium-high.
3.Add Dry Spices and Whip to Soft Peaks:3 min.
Add 1 tbsp cocoa powder, 1–2 tbsp powdered erythritol, 1 tsp vanilla extract, a pinch of salt, and 2–3 tbsp protein powder (if using). Whip on high speed for 2 to 3 minutes until stiff, airy peaks form.
4.Portion, Chill Set, and Serve:15+ min.
Spoon or pipe the chocolate peanut butter cloud into individual dessert ramekins or glass jars. Chill in the refrigerator for at least 15 minutes before serving cold.
📊 Nutritional Profile (Approximate Per Serving)
Metric Amount Per Serving (1/2 of recipe)
Calories ~140 kcal
Protein 10g
Total Fat 9g
Net Carbohydrates 3g (4g Total Carbs – 1g Fiber)
Sugars 0g (sugar-free)
🔒 Storage & Serving Suggestions
Refrigeration: Store covered in the refrigerator for up to 3 days. The protein-cream cheese matrix maintains its airy volume without weeping.
Freezer Treat Option: Freeze in small ramekins for 1 hour to enjoy a texture similar to low-carb chocolate-peanut butter ice cream.
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