Creamy, no-bake, low-carb dessert with chocolate-chip option
Ingredients
½ cup creamy peanut butter
4 oz cream cheese, softened
½ cup heavy whipping cream, very cold
2 tablespoons powdered erythritol or another powdered zero-calorie sweetener
½ teaspoon vanilla extract
Pinch of salt
¼–½ cup sugar-free chocolate chips, optional
Extra chocolate chips for the top, optional
The matching recipe lists the first six ingredients above and describes the peanut butter as preferably natural/unsweetened.
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Keto Recipes
Instructions
Soften the cream cheese.
Let it sit at room temperature for about 15–20 minutes. It should be soft but not melted.
Beat the peanut butter and cream cheese.
Add both to a mixing bowl and beat with a hand mixer until completely smooth and creamy.
Add sweetener and flavoring.
Beat in the powdered sweetener, vanilla, and salt.
Whip the cream.
In a separate cold bowl, beat the heavy whipping cream until it reaches stiff peaks.
Combine.
Gently fold the whipped cream into the peanut-butter mixture. Don’t aggressively beat it at this point—you want to preserve the airy texture.
Add chocolate chips.
Fold in ¼–½ cup sugar-free chocolate chips if desired.
Chill.
Refrigerate for at least 30–60 minutes. It becomes thicker and more scoopable as it chills.
Serve.
Spoon into individual cups and sprinkle with a few additional chocolate chips.
For the texture shown in your picture
For that very thick, mound-on-top-of-the-cup appearance, use:
Very cold heavy cream
Full-fat softened cream cheese
Thick peanut butter rather than a runny natural peanut butter
Stiffly whipped cream
At least 1 hour of refrigeration
The pictured dessert appears to contain a generous amount of chocolate chips throughout, so you can use approximately ½ cup chips in the mixture plus extra on top.
Nut & Allergy Information
Contains:
Peanuts
Milk/dairy
Potentially contains:
Soy, depending on the chocolate chips
Tree nuts, depending on the peanut-butter/chocolate-chip facility
Important peanut information
Peanuts are legumes, not tree nuts, but peanut allergy is a separate and potentially serious food allergy.
If you’re preparing this for someone with a peanut allergy, do not substitute almond butter, cashew butter, or another tree-nut butter without checking the person’s allergies.
If you’re avoiding tree nuts, choose peanut butter and chocolate chips labeled appropriately for your needs and check the manufacturer’s allergen statement for shared-equipment warnings.
If you’re avoiding all nuts, this recipe as written is not appropriate because peanut butter is an ingredient.
Peanut butter choice
For the lowest-sugar version, choose peanut butter whose ingredients are primarily peanuts and salt, without added sugar. The matching recipe specifically recommends natural, unsweetened peanut butter for a keto-style version.
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Keto Recipes
Chocolate-Chip Version
For the dessert pictured:
Use:
½ cup peanut butter
4 oz cream cheese
½ cup heavy whipping cream
2 tbsp powdered sweetener
½ tsp vanilla
Pinch of salt
½ cup sugar-free chocolate chips
Fold the chips in after the whipped cream has been incorporated. Reserve 1–2 tablespoons for decorating the top.
Can I use regular sugar?
Yes. If you’re not following a low-carb or sugar-free plan, you can use powdered sugar to taste.
However, this will substantially change the carbohydrate and calorie content.
Can I use crunchy peanut butter?
Yes. It will give the fluff little peanut pieces throughout, although smooth peanut butter produces the closest texture to the picture.
Can I use almond butter?
Yes, if you’re looking for a peanut-free variation and the person eating it does not have a tree-nut allergy. Almond butter will change the flavor and texture.
Can I make it without chocolate chips?
Definitely. The peanut-butter fluff itself is the base recipe. Chocolate chips are an optional addition.
Why is my fluff runny?
The most common causes are:
Heavy cream wasn’t whipped enough.
The cream was too warm.
Peanut butter was unusually runny.
The mixture was overmixed after adding the whipped cream.
Refrigerate it for another 30–60 minutes first. If necessary, whip a small amount of additional cold heavy cream separately and gently fold it in.
Why is my cream cheese lumpy?
It was probably too cold. Allow it to soften before mixing, then beat the cream cheese and peanut butter together until smooth before adding the whipped cream.
Can I make it ahead?
Yes. Keep it covered in the refrigerator. For best texture, I’d make it the same day or the day before.
Can I freeze it?
You can, but freezing can change the texture of whipped cream and cream cheese. For a frozen treat, portion it into small containers, freeze, and allow it to soften in the refrigerator before eating.
Is this really “zero point”?
Be careful with that label. The image calls it “Zero-Point Fat Bomb Fluff,” but that doesn’t mean it is universally zero points or calorie-free. The actual points depend on the specific WeightWatchers plan, serving size, and brands/products used. The matching recipe describes itself as keto/low-carb rather than establishing that every version is zero-point under every WW system.
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Keto Recipes
Likewise, “fat bomb” doesn’t mean unlimited—peanut butter, cream cheese, and heavy cream are energy-dense foods.
Approximate servings
This makes roughly 2 cups, depending on how much air is incorporated.
For 6 servings, each portion is approximately ⅓ cup.
For a lighter dessert portion, divide it into 8 small servings.
Best topping ideas
Sugar-free chocolate chips
Unsweetened cocoa powder
A tiny drizzle of melted sugar-free chocolate
Chopped peanuts
Unsweetened coconut
A pinch of flaky salt
Allergen note: if using chocolate chips or toppings, check the package every time for peanut/tree-nut, milk, and soy warnings—formulations and manufacturing facilities
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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