Best Fatbomb Fluff!

Here’s a delicious, keto-friendly “Fatbomb Fluff” recipe 🥥🍫—creamy, airy, and perfect for a sweet, high-fat snack or dessert.

🍫 Best Fatbomb Fluff

Ingredients (Makes ~6 servings)

• ½ cup (115 g) unsalted butter, softened

• ½ cup (120 ml) heavy cream / whipping cream

• 3–4 tbsp coconut oil (solid at room temp)

• 3–4 tbsp sweetener (erythritol, stevia, or monk fruit)

• 1 tsp vanilla extract

• 2–3 tbsp unsweetened cocoa powder (for chocolate version)

• Pinch of salt

Optional Add-ins

• 2 tbsp peanut butter or almond butter for nutty flavor

• 2–3 tbsp unsweetened shredded coconut

• 1 tsp instant coffee for mocha flavor

Instructions

1. Whip the base

   • In a chilled bowl, combine softened butter, coconut oil, and sweetener.

   • Use a hand mixer or stand mixer to whip until light and fluffy (2–3 minutes).

2. Add cream

   • Slowly add heavy cream while continuing to whip until mixture thickens to a fluffy, mousse-like texture.

3. Flavor it

   • Add vanilla, salt, and cocoa powder (or other optional add-ins).

   • Whip again until fully incorporated.

4. Chill

   • Spoon into small silicone molds, mini cupcake liners, or a container.

   • Chill in fridge for 30–60 minutes until firm.

5. Serve

   • Enjoy straight from fridge for a creamy, melt-in-your-mouth treat.

   • Keep refrigerated; lasts up to 1 week.

💡 Tips

• Extra creamy: Use full-fat coconut milk instead of heavy cream for dairy-free version.

• Flavor variations: Lemon zest + vanilla for a citrus fluff, or cinnamon + cocoa for mocha spice.

• Texture: Whip longer for airier fluff, less for denser, fudgy bites.

If you want, I can make a super quick 5-minute microwave version that’s just as fluffy and indulgent.