Peanut Butter Fluff Fat Bombs
Try this Peanut Butter Fluff Fat Bombs recipe, or contribute your own.
Try this Peanut Butter Fluff Fat Bombs recipe, or contribute your own.
- Carbohydrate 4.88095236068 g
- Cholesterol 124.73790164 mg
- Fat 38.82876683776 g
- Fiber 0 g
- Protein 6.72576687932 g
- Saturated Fat 21.876969985808 g
- Serving Size 1 1 recipe (115g)
- Sodium 364.196876604 mg
- Sugar 4.88095236068 g
- Trans Fat 5.54705669928401 g
- Calories 394 calories
Step-by-step
- In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
- In a separate bowl add the softened cream cheese, natural peanut butter, swerve, and vanilla then beat with a mixer until the fluff is smooth and creamy.
- Combine to two and mix on low until thoroughly combined and smooth.
- Grate unsweetened chocolate shavings on top or add Lily's Chocolate Chips to fluff.
- Best if kept in the refrigerator overnight and served the next day.
Whipping the heavy cream just until it almost doubles in volume establishes the structural foundation for this dessert. Overwhipping breaks the emulsion and releases the fat from the liquid, resulting in a grainy texture rather than a light mousse. Cream cheese must reach room temperature before mixing to prevent stubborn lumps from forming in the base. Natural peanut butter incorporates best when it is thoroughly stirred beforehand so that separated oils blend back into the solids. Swerve confectioners dissolves more evenly than granulated sweeteners, eliminating any gritty mouthfeel in the final mixture. Combining the whipped cream into the heavy base requires a gentle low-speed integration to preserve trapped air cells. Resting the finished dessert in the refrigerator overnight allows the dairy fats to firm up completely, yielding a denser and more stable consistency by morning. Freezing is not recommended because the high water content in cream cheese changes structure upon thawing, turning watery and separating when defrosted.
