Keto Peanut Butter Mousse with Chocolate and Caramel
ChefCamilla HenriksenDifficultyIntermediateIf you are looking for a delicious keto dessert then look no further. This whipped peanut butter mousse is creamy and delicious. It is topped with a thick, gooey caramel sauce and scrumptious chocolate ganache.
Servings 1
Serving size 1
Net Carbs
- Amount Per Serving
- Calories 500
- % Daily Value *
- Total Fat 45g58%
- Protein 13g
- Total Carbohydrate 4g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the peanut butter, maple syrup, coconut cream, and 2 tbsp of erythritol to a bowl and mix with a mixer until smooth.
In a separate bowl, beat the egg whites with 1 tbsp erythritol and 1 tsp of lemon juice with an electric mixer until stiff peaks form.
In a third bowl, mix the heavy cream until the cream thickens into whipped cream.
Add the peanut butter mixture into the whipped cream mixture and blend until well combined.
Gently fold the egg white mixture into the whipped cream mixture.
Fill glasses with the mousse and refrigerate for 10 minutes.
While the mousse is in the fridge, begin to make the caramel by combining all of the caramel ingredients in a bowl and microwaving until melted.
Stir the caramel until well combined and allow to sit for a minute or so to cool.
Remove the mousse from the fridge and top with a layer of caramel and place it into the freezer until the caramel firms up.
While the mousse is in the freezer, make the ganache by melting the chocolate and coconut cream together and stirring until well combined.
Remove the mousse from the freezer and top with chocolate ganache.
Place the mousse back into the fridge and cool until the chocolate thickens.
Serve your keto peanut butter mousse right away or store in the fridge to serve later.
Ingredients
Ingredients
Directions
Directions
Add the peanut butter, maple syrup, coconut cream, and 2 tbsp of erythritol to a bowl and mix with a mixer until smooth.
In a separate bowl, beat the egg whites with 1 tbsp erythritol and 1 tsp of lemon juice with an electric mixer until stiff peaks form.
In a third bowl, mix the heavy cream until the cream thickens into whipped cream.
Add the peanut butter mixture into the whipped cream mixture and blend until well combined.
Gently fold the egg white mixture into the whipped cream mixture.
Fill glasses with the mousse and refrigerate for 10 minutes.
While the mousse is in the fridge, begin to make the caramel by combining all of the caramel ingredients in a bowl and microwaving until melted.
Stir the caramel until well combined and allow to sit for a minute or so to cool.
Remove the mousse from the fridge and top with a layer of caramel and place it into the freezer until the caramel firms up.
While the mousse is in the freezer, make the ganache by melting the chocolate and coconut cream together and stirring until well combined.
Remove the mousse from the freezer and top with chocolate ganache.
Place the mousse back into the fridge and cool until the chocolate thickens.
Serve your keto peanut butter mousse right away or store in the fridge to serve later.
Notes
