It’s delicious, It’s delightful, it’s delectable. It’s dessert.
It is entirely the best thing I’ve had since Keto bread. There are many tasty low carb recipes, but this dessert is made with peanut flour and peanut butter.
Lately, I’ve been loving and craving peanut butter to the point of eating it straight out of the jar. Maybe I just want Daryl Dixon. The actor Norman Reedus actually hates peanut butter. Why? cries It beats shit sandwiches.
My favourite kind is Kraft Whipped. It’s got fewer carbs and less sugar per tablespoon. Also, I’ve wanted to try Peanut Flour for a long time, and found some while I was at Winners! Now, I can even make the glorious Peanut Flour Cake does the happy dance
Here is the recipe for Chocolate Mousse Pie from Lowcarbyum
Mmmm! This pie is a delicious sugarfree low-carb dark chocolate mousse pie that is quick and easy to prepare. Heavy whipping cream gives it a rich and creamy flavour.
Peanut Flour Crust
- 1/2 cup natural peanut butter
2 tablespoons butter
2 eggs beaten
1/2 teaspoon vanilla extract
1 cup peanut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup Swerve Confectioners Powder or equivalent sweetener
1/4 teaspoon stevia extract powder
Hershey’s Dark Chocolate Mousse
- 7-9 grams unflavored gelatin about 2.5 tsp or a bit more
1/4 cup cold water
1/3 cup boiling water
1 cup powdered low carb sweetener or 24 packets low carb sweetener
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
2 cups chilled whipping cream
2 teaspoons vanilla extract
1.Microwave peanut butter and butter in medium bowl until melted.
2.Beat butter into peanut butter until well combined.
3.Stir in vanilla, beaten eggs, and sweetener.
4.Add the rest of the ingredients and stir until dough forms.
5.Press dough into 9-inch pie pan. Bake at 325 degrees F for 15-20 minutes.
6.Place on rack to cool.
1.Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
2.Add boiling water; stir until gelatin is completely dissolved and the mixture is clear.
4.Combine sweetener and cocoa in large bowl; add whipping cream and vanilla.
5.Beat on medium speed of mixer, scraping the bottom of bowl occasionally, until mixture is stiff.
6.Pour in gelatin mixture; beat until well blended.
7.Spoon into pie crust.
8.Refrigerate at least 30 minutes.
9.Garnish as desired.
10.Store covered in the refrigerator.
It turned out better than I thought. It tastes amazing. So good. The crust is perfect.
For the mousse, I unintentionally whipped the cream by itself before adding the other ingredients. It still turned out, and the mousse is a light brown probably because I used Fry’s premium cocoa powder instead of the Hershey’s special dark cocoa.
Also, I used Pure Via Stevia powdered sweetener as a replacement for the confectioners’ powder, and I added a few holiday red and green peanut M&M’s and grated some chocolate on top cause why not.
I hope you guys try this recipe and enjoy it for a low carb festive dessert over the holidays.