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A delicious sugar free dark chocolate mousse pie that is quick and easy to prepare. Heavy whipping cream gives it a rich and creamy flavor.
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The last month has been very hectic for me. I have been spending most of my time at work, only coming home to eat and sleep. The only enjoyable activity has been watching my daughter play in her high school field hockey games.
Things at work are winding down and I expect to only be at work 40 hours this week. Over the last month, I have made two full pans of the spinach lasagna recipe from my last post.
The low carb lasagna has been my main meal other than tossed salads with meat and cheese. Protein bars and shakes have been getting me through my ten hour work days.
We were very fortunate not to lose power in the snow and ice storm that passed through our area last weekend. That would have made things much worse, especially since it has been getting very cold at night here in southeastern Connecticut.
There are a number of people that I work with who live a little farther away and were affected by the power outages. These outage seem to be much worse than the one I was affected by when Hurricane Irene came through.
After Halloween, I saw all my coworkers enjoying the chocolate leftovers. This must have initiated my chocolate cravings and led to the creation of a sugar free chocolate mousse pie.
The mousse is a slight modification of the Hershey recipe which uses regular sugar. A recipe by Hershey is what inspired a few of my other low carb mousse recipes like these chocolate and raspberry ones.
To make the mousse low carb, the only real change is to replace the sugar. I’ve made both the regular and dark chocolate mousse recipes found at the Hershey website.
The dark chocolate mousse is definitely much richer and the one I prefer. My daughter even enjoys eating it and commented on how good it was.
That’s why I chose that one to make this sugar free chocolate mousse pie with peanut flour pie crust. The dark chocolate is a much better compliment to the hint of peanut butter in the crust.
I made this low carb pie for my extended family on Thanksgiving. It was loved by all who tried it. It even satisfies those who still eat a high carb diet.
This is one of those recipes that you can bring to please all your family and friends. They don’t have to be on a low carb diet to enjoy this yummy treat.
I think the Hershey dark chocolate cocoa is something that is going to be a staple in my pantry from now on. The filling in this easy chocolate mousse pie is absolutely delicious.
Although the pie is awesome, you don’t have to use the mousse in a pie. We love to serve the dark chocolate mousse in individual dishes topped with whipped cream.
The peanut flour pie crust is an added benefit. We all know that peanut butter and chocolate were made for each other.
You’ll get that added peanut flavor by making the pie crust out of peanut butter and peanut flour. However, you can use a coconut flour pie crust or a low carb pie crust from a favorite recipe.
You can also use a no-bake crust if you’d rather not turn on the oven for this easy chocolate mousse pie. A standard cheesecake type crust like the one used in this no bake cheesecake would work well.
Once you give this super simple dark chocolate mousse a try, it will become a regular low carb dessert in your rotation. Turning it into a pie is just one of the many options.
When I’m stumped for a yummy dessert to bring to a last minute get together, this is one recipe that I turn to. I also make this mousse when I have extra heavy cream to use up in the refrigerator.
I even think this mousse would make a perfect base for a chocolate cream pie. Simply top it off with some low carb stabilized whipped cream made with a stevia blend or Swerve.
This easy chocolate mousse pie is a great dessert to make that isn’t overly complicated. And will certainly satisfy any chocolate craving.
The next time you are in the mood for a yummy chocolate treat, keep this recipe in mind. It will not disappoint!
You may even want to do a chocolate and peanut butter mousse filling to up the peanut butter flavor. Just half the amount of the chocolate mousse and add a layer of mousse made with peanut butter.
Easy Chocolate Mousse Pie with Peanut Flour Crust – Sugar Free
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Dark Chocolate Mousse Pie – Peanut Crust
Recipe Video (Click on Image to Play)
Ingredients
Peanut Flour Crust
- ½ cup natural peanut butter
- 2 tablespoons butter
- 2 eggs beaten
- ½ teaspoon vanilla extract
- 1 cup peanut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup low carb sugar substitute more or less to taste
Hershey’s Dark Chocolate Mousse
- 7-9 grams grass-fed gelatin about 2 tsp or a bit more
- ¼ cup cold water
- ⅓ cup boiling water
- ½ cup low carb sugar substitute more or less to taste
- ⅔ cup HERSHEY’S SPECIAL DARK Cocoa
- 2 cups cold whipping cream
- 2 teaspoons vanilla extract
Instructions
Crust:
- 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. Use the tines of a fork to pokes holes throughout the crust to prevent puffing up while baking. Bake at 325 degrees F for 15-20 minutes.
- Place on rack to cool.
Mousse Filling:
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Ellen
Is there a way to make this dairy free? Would coconut or almond milk work? I cannot tolerate dairy. Thanks!
Lisa MarcAurele
It should work with coconut cream or a dairy-free heavy cream substitute.
Kayla
I did the recipe as described except I used almond flour but my crust ended up being up nearly as high as my pie Pan. What happened? Is there a premodern crust I can buy
Lisa MarcAurele
You can use a pre-made crust, but I haven’t seen any that are low-carb.
Kayla
How much water is used when it says sprinkle gelatin over cold water??
Lisa MarcAurele
It’s in the ingredient list. Use about 1/4 cup cold water and sprinkle the gelatin over that. After allowing it to stand for a couple minutes and soften the gelatin, the boiling water is added to dissolve the gelatin completely.
Kayla Carson
Is this 9carbs for the entire pie?
Lisa MarcAurele
The data is the entire recipe divided by the number of servings which in this case is 10.
Kayla
So it’s 9 carbs per piece?
Lisa MarcAurele
That’s what was calculated from the general ingredient list.
Heather
Made this last night and loved it. I didn’t have peanut flour so used almond flour and it worked fine. I also scooped a little of the mousse and set aside in dish for a mousse dessert on its own – topped with toasted coconut. Yum!
Megan Cannon
Hi, Lisa. I have a bunch of peanut flour left over from aclient who LOVED this recipe I would like to make this crust for myself, but unfortunately I have tree nut allergies (coconut and peanuts are fine, working with almond flour became an issue). Is there any viable substitution for the almond flour in this?
Lisa MarcAurele
There’s no almond flour in this recipe.
Megan
So sorry, I completely mixed this up with another pie crust recipe, and I’m feeling like a real idiot now. Teach me not to look before posting, geez. ¯\_(ツ)_/¯
Thanks again!
Carol Nolans
I’m a little confused by the serving size. It says 10 servings but you use a 9″ pie pan, so is a single serving really less than an inch wide? So which component is the higher carb, the crust or the filling? I’m thinking all that peanut butter is the higher carb so maybe I’d do better to just make the filling so I could have a realistic portion size? Thank you.
Lisa MarcAurele
The crust is fairly thick on the pie. So I keep the slices thin because it’s very filling and I like to keep net carbs at 5g or less.
Katherine Ann Isuga
Hi Lisa! Thank you for sharing this very nice recipe! I love desserts especially mousse pie or mousse cake! What’s more interesting about your recipe is that it’s the perfect time I have read about this as I am on a low carb diet and really trying to stay away from sugar. Thanks again and looking forward to some more of your recipes!
Maureen
Would Knox gelatin be a substitute for the beef gelatin? I can’t afford $28 for the beef gelatin.
Lisa MarcAurele
Knox can be used as well. Sometimes the amount varies a little though.
Aden Carr
can plain gelatin be used too?
Lisa MarcAurele
Regular gelatin works. Grass-fed is just what I prefer to use.
Anu
I really enjoyed the flavour of the mousse but I’m afraid I wasn’t too fond of the peanut crust, although I usually love peanut butter so I’m not sure why I wasn’t a fan of it in this recipe. I followed the recipe exactly as written, and used 8 grams of gelatin, which seems about right. The texture of the crust dough also seemed to match what was in the photos but it came out a bit dry and chewy after baking, I’m not sure why. The next time I make this I might use a cheesecake crust with crushed walnuts or almonds, rather than with peanut flour and peanut butter. I might also add some orange extract to the filling for a slightly different take. Thank you for sharing this recipe, it’s a really good idea for a pie.
Lisa MarcAurele
Thanks for sharing your thoughts on the pie and crust. I like using the almond flour crust with this mousse.
Andrea
Lisa,
Someone mentioned that confectioners sweetener should be used. Right now, I have granular lakanto monk fruit and powdered eyrithitol. Which would you recommend using in the mousse?
Thank you!
Lisa MarcAurele
I like the taste of Lakanto better, but the powder does make for a smoother texture. If undecided, there’s no reason why you couldn’t use a little of each.
SHANNON M HEIDEMANN
Hello
For the whipping cream did you use heavy whipping cream, cool whip or homemade whipping cream?
Lisa MarcAurele
It’s heavy cream or heavy whipping cream that I use.
Stacey
Is this pie gluten free? I’m making if for Thanksgiving because I recently started the Keto diet but my nephew also just found out that he can’t have gluten so I was wondering if we could kill two birds with one stone/pie? Haha.
Lisa
Yes. Peanut flour is gluten-free and so are all the other ingredients.
Stacey
Awesome! Thanks so much for the reply.
Annette
How could I make this as a milk chocolate pie instead of dark chocolate which my children are not fond of?
Lisa
Use regular cocoa instead of the dark.
Marlene
I too live in CT all my life, and am Italian. I know how you feel
Lisa
It’s a great place to live in the summer, but not so great in the cold and stormy seasons.
Rani
Just curious, why do you add baking powder to the crust?
Lisa
It makes it lighter, but you can certainly leave it out if you prefer.
Kari
Can I make this without the crust?Do I need alter anything?
Lisa
You can just make the mousse.
Kayla
I followed the entire recipe for the crust except used almond flour because there is no peanut flour anywhere and my crust has literally basically baked up. It’s almost to the top of the pan. 🤷♀️🤦♀️🤷♀️ What happened? I used every ingredient as I should and I saw where someone else used almond flour also.
Lisa MarcAurele
It may have helped to poke holes in the crust to vent so it didn’t puff up while baking.