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–+ servings

Keto Chocolate Peanut Butter Mousse Cake

This low carb and keto friendly mousse cake is rich, creamy, and totally indulgent. Perfect for satisfying your chocolate peanut butter cravings guilt-free.
Keto Chocolate Peanut Butter Mousse Cake
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 370 kcal
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Ingredients
  

For the Crust

  • 1 1/4 cups Almond Flour
  • 1/4 cup Cocoa Powder
  • 3 tbsp Butter, melted
  • 2 tbsp Powdered Erythritol
  • Pinch Salt

For the Peanut Butter Mousse

  • 1/2 cup Creamy Peanut Butter
  • 4 oz Cream Cheese, softened
  • 1/4 cup Powdered Erythritol
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Whipping Cream

For the Chocolate Mousse

  • 4 oz Sugar-Free Dark Chocolate, chopped
  • 2 tbsp Butter
  • 1 1/2 cups Heavy Whipping Cream
  • 3 tbsp Powdered Erythritol
  • 1 tsp Vanilla Extract

For Garnish

  • 2 tbsp Chopped Roasted Peanuts
  • 1 oz Sugar-Free Dark Chocolate, shaved

Equipment

  • 9-inch springform pan
  • double boiler
  • offset spatula

Instructions
 

  • Preheat the oven to 350F. Mix the almond flour, cocoa powder, melted butter, powdered erythritol, and salt until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
  • Make the peanut butter mousse by beating the peanut butter, cream cheese, powdered erythritol, and vanilla together until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks.
    Fold the whipped cream into the peanut butter mixture in two additions until no streaks remain. Spread evenly over the cooled crust and refrigerate while you make the chocolate layer.
  • Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from the heat and let cool for 10 minutes until lukewarm.
  • In a large bowl, whip the heavy cream, powdered erythritol, and vanilla to stiff peaks. Gently fold about one quarter of the whipped cream into the cooled chocolate to lighten it.
    Then fold the chocolate mixture back into the remaining whipped cream in two additions, folding gently until just combined and no streaks remain.
  • Spread the chocolate mousse over the peanut butter layer and smooth the top with an offset spatula. Refrigerate for at least 6 hours or overnight until fully set.
  • Before serving, remove the springform ring and top with chopped peanuts and shaved dark chocolate. Let sit at room temperature for 5 minutes before slicing.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 7gProtein: 7gFat: 35g
Keyword chocolate peanut butter, keto dessert, low carb, mousse cake
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