Creamy low carb peanut butter mousse is served in sugar free chocolate cups for a simple no bake dessert. The chocolate cups are home made and are easy to make.
This low carb dessert is for chocolate peanut lovers and can be ready in under 30 minutes. Make ahead and store in the fridge if you want to serve this for friends and family. These are almost a lighter version of Reeces Pieces.
How to make low carb peanut butter mousse cups
Silicone muffins cups are essential to make the chocolate cups for this dessert. I've not tried it with parchment muffin cups but it might work. If you want to try it, I would advise you only make one cup first as a trial.
The trick to removing the chocolate cups from the silicone cases is to peel them gently and with cold hands. As I live in the tropics, my process had to be one at a time whilst the others were in the fridge. I had to work fast and gentle at the same time!
I used allulose for the low carb sweetener as I prefer to use it in low carb no bake desserts. The filling is a simple blend of cream cheese, peanut butter and cream. You could make the peanut mousse filling whilst the chocolate cups are chilling as it does not take long.
If you want a sealed cup, once you have put the peanut butter mousse into the chocolate shell, spoon more melted chocolate on top like a lid. Chill until you are ready to serve.
Use a mini muffin silicone pan for smaller versions.
Replace the peanut butter with other flavours such as raspberry or chocolate mint.
More no bake low carb desserts to try
This post may contain affiliate links. Please read my disclosure policy for more information.
Peanut Butter Mousse Cups
- 4 oz chocolate chips sugar free
- 1 tablespoon coconut oil
- 4 oz cream cheese softened
- 1 cup cream heavy/whipping
- 1/2 cup peanut butter unsweetened & smooth
- 1 teaspoon vanilla extract
- 1/4 cup allulose or other low carb sweetener
Make the chocolate cups
- Melt chocolate and coconut oil in a bain maire and stir until melted. I remove the pan from the heat as it starts to get soft then stir until the chocolate chips have melted.
- Using a pastry brush, dip the brush into the melted chocolate and brush the insides of a muffin silicone case. Ensure that there is an even coating of chocolate. Place in the fridge for 10 minutes to firm.
- Remove the muffin cases from the fridge and paint another level of chocolate over the chilled case (if the chocolate in the bowl has firmed, gently reheat it). Place the painted muffin cases in the fridge and chill for another 10 minutes.
Make the mousse filling
- In a medium bowl, whisk the cream until thick.
- In another bowl whisk the cream cheese and peanut butter together until smooth.
- Whisk in the allulose and vanilla extract.
- Fold the whipped cream into the peanut butter mixture.
- Gently remove the chocolate cups from the silicone cases. Be careful not to let them melt. If you are working in a warm kitchen keep the tray of cases in the fridge and remove the chocolate cases one at time.
- Spoon or pipe the peanut butter mousse into the chocolate cups.
- Keep in the fridge until you are ready to serve. Decorate with a drizzle of chocolate is optional.