Chocolate Peanut Butter Mousse Whipped Dessert
Chocolate Peanut Butter Mousse Whipped Dessert
Low carb • Sugar-free whipped chocolate peanut butter mousse — 15 minutes, four cups
This is chocolate peanut butter mousse whipped dessert, not pudding from a box. Cold cream, cocoa, peanut butter, and allulose whip into a thick swirl, like the cup in the photo. Fifteen minutes. No sugar, no boxed mix.
Four servings. Whip the cream first. Fold the peanut butter in last so the mousse stays tall.
Why you’ll love this mousse
- 5g protein per cup — peanut butter and cream
- 4g net carbs — cocoa and allulose, not sugar pudding
- About 15 minutes, one bowl
- Thick swirl, spoon tracks, like the photo
- No boxed mix, no sugar
- It holds a peak if the cream is cold
Health notes
- Protein: Modest. This is dessert, not a shake.
- Lower carb than boxed pudding: Heavy cream, cocoa, and allulose. Close to keto-zero at 4g net.
- Four cups: Macros are per cup, not the whole bowl.
- Sugar peanut butter or pudding mix will jump the carbs. Use natural peanut butter.
Key element — cold cream, then fold
Warm cream will not whip. Beat cold cream with cocoa and allulose to stiff peaks. Soften the peanut butter with a spoon of cream, then fold it in so the mousse stays airy, like the swirl in the photo. Overmixing knocks the air out.
Ingredients
Mousse (4 cups)
- 1 cup cold heavy cream
- 3 Tbsp powdered allulose
- 2 Tbsp unsweetened cocoa powder
- 3 Tbsp natural peanut butter, no sugar
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- Almond butter: Same 3 Tbsp if you want a milder cup.
- Cream cheese: Beat 2 oz softened cream cheese with the peanut butter for a denser mousse.
- Sugar peanut butter or pudding mix: Skip them. That is how carbs jump.
Instructions
| 1 | Chill. Chill the bowl and beaters 5 minutes. |
| 2 | Whip. Beat cream, allulose, cocoa, vanilla, and salt to stiff peaks. |
| 3 | Loosen. Stir 1 Tbsp of the whipped cream into the peanut butter so it is smooth. |
| 4 | Fold. Fold the peanut butter into the cream just until swirled and thick, like the photo. |
| 5 | Serve. Spoon into 4 cups. Chill 10 minutes if you want it firmer. One cup is one serving. |
Pro tips
- Cold cream. Warm cream stays liquid.
- Powdered allulose. Granules stay gritty.
- Loosen the peanut butter first. A cold lump will not fold in.
- Stop when it looks like the photo. Extra beating knocks the air out.
- Natural peanut butter only. Sugar brands jump the carbs.
Nutrition
| Nutrient | Per cup (1 of 4) |
|---|---|
| Calories | 170 |
| Protein | 5g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 55mg |
Estimates with heavy cream, cocoa, natural peanut butter, and allulose. Sugar peanut butter or pudding mix will raise carbs. This is a lower-carb whipped dessert, close to keto-zero.
Variations
Chocolate chip
Fold in 1 Tbsp chopped sugar-free chocolate.
Salted
Finish with a pinch of flaky salt.
Espresso
Add 1/2 tsp instant coffee with the cocoa.
Frozen
Freeze 1 hour for a thicker scoop.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the swirl still holds |
| Refrigerator | Up to 3 days | Cover. Re-whip 10 seconds if it slumps |
| Freezer | Up to 1 month | Thaw 10 minutes for a thicker scoop |
FAQ
Test your knowledge
5 quick questions about this mousse
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. Why whip the cream first?
5. Why skip sugar peanut butter and boxed pudding?
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