Low-Carb Chocolate Peanut Butter Cloud

Place a glass or metal mixing bowl and whisk beaters into the freezer for 10 to 15 minutes. Ensure the cream cheese rests at ambient room temperature to eliminate texturizing lumps.

Pour the ½ cup of chilled heavy whipping cream into the frozen bowl. Beat on medium-high speed until soft, stable peaks form. Do not over-whip into stiff peaks, or the cream will turn grainy during folding.

In a separate bowl, blend the 2 tablespoons of softened cream cheese, 2 tablespoons of peanut butter, 1 tablespoon of cocoa powder, 1 to 2 tablespoons of powdered sweetener, 1 teaspoon of vanilla extract, a pinch of salt, and optional protein powder until a smooth paste forms.

Stir one-third of the whipped cream firmly into the peanut butter paste to loosen its texture. Add the remaining two-thirds of the whipped cream and gently fold using a sweeping downward and over motion until the color is uniform.

Spoon the mousse into small dessert cups or ramekins. Refrigerate for 30 to 60 minutes to solidify the fat matrix and lock in the airy cloud texture before serving.