Low-Carb Chocolate Peanut Butter Cloud

In a mixing bowl, combine 2 tbsp softened cream cheese and 2 tbsp unsweetened peanut butter. Beat on medium speed for 1 to 2 minutes until smooth, creamy, and free of lumps.

Pour ½ cup of thoroughly chilled heavy whipping cream into the peanut butter-cream cheese mixture. Beat on low speed to incorporate, then increase speed to medium-high.

Add 1 tbsp cocoa powder, 1–2 tbsp powdered erythritol, 1 tsp vanilla extract, a pinch of salt, and 2–3 tbsp protein powder (if using). Whip on high speed for 2 to 3 minutes until stiff, airy peaks form.

Spoon or pipe the chocolate peanut butter cloud into individual dessert ramekins or glass jars. Chill in the refrigerator for at least 15 minutes before serving cold.