Low Carb Chocolate Mousse Pie with Peanut Crust
“A delicious sugar free / low carb chocolate mousse pie that is quick and easy to prepare. Heavy whipping cream gives it a rich and creamy flavor.” Low Carb Chocolate Mousse Pie with Peanut Crust – You must try this recipe.
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- 1/2 cup natural peanut butter
- 2 tablespoons butter
- 2 eggs beaten
- 1/2 teaspoon vanilla extract
- 1 cup peanut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup low carb sweetener
- 7-9 grams grass-fed gelatin about 2 tsp or a bit more
- 1/4 cup cold water
- 1/3 cup boiling water
- 1/2 cup low carb sweetener more or less to taste
- 2/3 cup Hershey’s Special Dark Cocoa
- 2 cups cold whipping cream
- 2 teaspoons vanilla extract
- Microwave peanut butter and butter in medium bowl until melted.
- Beat butter into peanut butter until well combined.
- Stir in vanilla, beaten eggs, and sweetener.
- Add the rest of the ingredients and stir until dough forms.
- Press dough into 9 inch pie pan. Bake at 325 degrees F for 15-20 minutes.
- Place on rack to cool.
- Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften.
- Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
- Cool slightly.
- Combine sweetener and cocoa in large bowl; add whipping cream and vanilla.
- Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff.
- Pour in gelatin mixture; beat until well blended.
- Spoon into pie crust. Refrigerate at least 4 hours before serving.
- Enjoy! 🙂
Per Serving: 325 calories; 29 g fat; 8.9 g carbohydrates; 11 g protein.
Recipe by: Kiro, Photo Credit: WasanSpring
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