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Keto Chocolate Peanut Butter Mousse Cups - A Rich, Low-Carb Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cream cheese (full-fat, softened): 8 oz
  • Peanut butter (natural, no added sugar): 1/2 cup
  • Heavy whipping cream: 1 cup
  • Unsweetened cocoa powder: 2 tablespoons
  • Dark chocolate (85–90% cacao), chopped: 3 oz
  • Powdered erythritol or allulose: 1/3–1/2 cup, to taste
  • Vanilla extract: 1 teaspoon
  • Fine sea salt: a pinch
  • Coconut oil: 1 tablespoon (to help melt the chocolate smoothly)
  • Optional toppings: crushed roasted peanuts, shaved dark chocolate, flaky salt
  • Tools: mixing bowls, hand mixer or stand mixer, silicone or paper-lined muffin tin or small ramekins, spatula

Method
 

  1. Prep your cups. Line a muffin tin with paper liners or use silicone molds. You can also use small ramekins if you prefer spoonable servings.
  2. Make the chocolate base. In a microwave-safe bowl, melt the chopped dark chocolate with the coconut oil in 15–20 second bursts, stirring between each until smooth. Spoon about 1–2 teaspoons into each cup and tilt to coat the bottom. Chill for 10 minutes to set.
  3. Whip the cream. In a cold bowl, whip the heavy cream to soft peaks. Don’t overbeat. Set aside in the fridge while you make the mousse base.
  4. Beat the cream cheese and peanut butter. In a separate bowl, beat the softened cream cheese until smooth. Add the peanut butter and beat again until creamy and well combined.
  5. Add cocoa, sweetener, and flavor. Sift in the cocoa powder to avoid lumps. Add the powdered sweetener, vanilla, and a pinch of salt. Beat until fully incorporated. Taste and adjust sweetness.
  6. Lighten the mousse. Gently fold in the whipped cream in two additions using a spatula. Keep it airy. The mousse should be smooth, fluffy, and pipeable.
  7. Fill the cups. Spoon or pipe the mousse into each chocolate-lined cup, leaving a small gap at the top if you want a chocolate “cap.” Smooth the tops.
  8. Optional top layer. Re-warm any leftover melted chocolate briefly. Spoon a thin layer over the mousse to create a soft shell. Add a few crushed peanuts or a pinch of flaky salt if you like.
  9. Chill. Refrigerate for at least 1–2 hours until set. The texture firms up into a proper mousse and the flavors meld.
  10. Serve. Peel off liners and enjoy straight from the fridge. For an extra flourish, add shaved chocolate or a dollop of lightly sweetened whipped cream.