Zero-Carb Cookie Dough Fluff Recipe

8 oz Cream Cheese (full-fat, softened to room temperature)
4 tbsp Unsalted Butter (softened)
1/2 cup Heavy Whipping Cream (or double cream)
1/4 cup Powdered Allulose or Erythritol (adjust to taste; powdered prevents a gritty texture)
1 tsp Pure Vanilla Extract
A pinch of Pink Himalayan Salt
1/3 cup Sugar-Free Mini Chocolate Chips (such as Lily's or ChocZero, or 100% cacao shaved chocolate for zero-carb purity)

Cream the Base: In a large mixing bowl, combine the softened cream cheese and softened butter. Use an electric hand mixer to beat them together on medium-high speed until completely smooth, light, and free of any lumps.
Sweeten & Flavor: Add the powdered sweetener, vanilla extract, and a tiny pinch of salt. Beat again for 1 to 2 minutes until fully incorporated and fluffy.
Whip it Up: Slowly pour in the heavy whipping cream while continuing to beat the mixture. Increase the mixer speed to high and whip for about 2 to 3 minutes until the mixture thickens into a gorgeous, cloud-like mousse consistency.
Fold in the Chips: Gently fold in most of the sugar-free mini chocolate chips using a spatula, saving a handful to sprinkle on top.
Portion and Prep: Spoon or pipe the fluff evenly into individual airtight meal-prep containers just like the ones shown in Top each with the remaining mini chocolate chips.
Chill: Pop the containers into the fridge for at least 30 to 60 minutes to let the fluff set into a firm, scoopable cookie-dough texture.