Versatile Chocolate PB Mousse (low-carb)


This is my new go-to recipe. It is so simple to make and can satisfy just about any craving. If I am hungry for ice cream,  I simply put the mousse into a small ice cream cone topped with a little whipped cream, 1 almond smashed, and of course a cherry. If I am hungry for a pie , I make a crust by putting one cup of almonds in a food processor and then adding 1-2 Tbsp. of melted butter to the crushes almonds, push the mixture into a greased pie pan and bake at 400 for about 5 minutes or until I smell the almonds, then I fill it up with my mousse. And sometimes I like just like to eat a big bowl of mousse with some whipped cream.



2 C. heavy cream

1/2 a  8oz. tub of Mascarpone cheese

2 Tbsp. peanut butter

1 cap full of Madagascar vanilla (pure vanilla extract will do)

1 Tbsp. Hershey dark cocoa

2 tsp. truvia (or any sugar substitute)


In a medium/large mixing bowl add all ingredients. With an electric mixer start on low , once everything is mixed well turn it to high. Mix until mixture is stiff and forms a mousse. Enjoy!