Low-Carb Chocolate Peanut Butter Cloud

Ensure heavy whipping cream is thoroughly chilled in the refrigerator, while the 2 tbsp of cream cheese is brought to room temperature so it blends smoothly without creating lumps.

In a medium mixing bowl, beat 2 tbsp softened cream cheese, 2 tbsp smooth peanut butter, 1–2 tbsp powdered sweetener, 1 tsp vanilla extract, and a pinch of salt with a hand mixer on medium speed for 1 to 2 minutes until smooth and uniform.

Add 1 tbsp unsweetened cocoa powder, optional protein powder, and ½ cup cold heavy whipping cream into the bowl. Start beating on low speed to integrate the dry powders, then increase to high speed for 2 to 3 minutes until stiff, cloud-like peaks form.

Spoon or pipe the whipped cloud mixture into individual dessert cups or ramekins. Chill in the refrigerator for 15 to 30 minutes for a firmer, mousse-like consistency, or serve immediately for a soft, fluffy texture.