About the Recipe
It’s hard to believe that something so good is low in carbs, contains healthy fats, AND tastes amazing! Believe it or not, this fluffy mousse whips up to a delicious texture! It is so rich in flavor yet super-light; you’ll be satisfied with just a few bites! It only gets better when topped with Lily’s chocolate chips. Chocolate and peanut butter, how can you go wrong? So if you feel like indulging or have a craving for something sweet, this is it!
You can fill your jars ahead of time and keep them in the fridge. No one would even know it’s keto!
Ingredients
- 1/4 Cup Water, cold
- 2 Packets Unflavored-Gelatin
- 14 oz Unsweetened Coconut Cream or Heavy Cream, chilled
- 16 oz Cream Cheese, softened
- 1 Cup Sugar-Free Peanut Butter
- 1 1/2 Tablespoons Unsweetened Cocoa Powder or PB2 with Cocoa Powder*, sifted, (optional ) *Please note using the PB2 will add carbs and sugar
- 3/4 Cup Monk Fruit Sweetener or Swerve Confectioners
- 1 Tablespoon Vanilla Extract
- As needed Unsweetened Chocolate Chips or Lily's Chocolate Chips
Preparation
1) Measure out the cold water and sprinkle the gelatin packets and set aside to bloom
2) Add softened cream cheese, peanut butter, sifted cocoa powder/PB2, monk fruit sweetener, and vanilla extract into a large bowl
3) Pulse together with an immersion blender or hand mixer until well combined. Set aside on the counter
4) Using a chilled large bowl, pour in chilled coconut cream or heavy cream and whip with an immersion blender or hand mixer until soft peaks form.
5) Add bloomed gelatin into whipped cream and continue whipping until medium peaks form
6) Gently fold in peanut butter mixture into the whipped cream mixture with a rubber spatula
7) If needed: Whip together again with an immersion blender or hand mixer to reintroduce air into the mixture
8) Chill the mousse for 8 hours or overnight to allow the gelatin to set
9) Serve chilled with chocolate chips!