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.
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 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
Dark Chocolate Mousse Pie - Peanut Crust
Ingredients
Peanut Flour Crust
- 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 more or less to taste
Hershey’s Dark Chocolate Mousse
- 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
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. 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.
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Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Katherine Ann Isuga says
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 says
Would Knox gelatin be a substitute for the beef gelatin? I can’t afford $28 for the beef gelatin.
Lisa MarcAurele says
Knox can be used as well. Sometimes the amount varies a little though.
Anu says
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 says
Thanks for sharing your thoughts on the pie and crust. I like using the almond flour crust with this mousse.
Andrea says
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 says
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 says
Hello
For the whipping cream did you use heavy whipping cream, cool whip or homemade whipping cream?
Lisa MarcAurele says
It’s heavy cream or heavy whipping cream that I use.
Stacey says
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 says
Yes. Peanut flour is gluten-free and so are all the other ingredients.
Stacey says
Awesome! Thanks so much for the reply.
Annette says
How could I make this as a milk chocolate pie instead of dark chocolate which my children are not fond of?
Lisa says
Use regular cocoa instead of the dark.
Marlene says
I too live in CT all my life, and am Italian. I know how you feel
Lisa says
It’s a great place to live in the summer, but not so great in the cold and stormy seasons.
Rani says
Just curious, why do you add baking powder to the crust?
Lisa says
It makes it lighter, but you can certainly leave it out if you prefer.
Kari says
Can I make this without the crust?Do I need alter anything?
Lisa says
You can just make the mousse.
Crystal says
If I don’t have powder sweetener can I use liquid Stevia ?
Lisa says
It will definitely work in the mousse and should work in the crust.
Teresa says
Looks delicious! Thanks for sharing your recipe.
In the nutritional info, by ‘serving’, do you divide your pie into 8 or 16 slices?
Lisa says
I cut it into 10 slices.
Cathryn says
Hi, my hubby is allergice to peanut, what can i do for the crust please.
Lisa says
You could use almond or sunflower seed flour instead.
Diane Massey-Todd says
Thank you so much for this recipe!
Lisa says
You’re welcome. Hope it worked out for you!
Sophia says
Just made this using Almond Flour and Almond Butter for the crust because it’s all I had on hand. Followed everything else to the letter. I would suggest maybe adding an extra few grams of gelatin. My mousse did not set too well and after a night in the fridge, still a pudding consistency. Also, I would highly suggest using Swerve CONFECTIONERS for the mousse. The recipe just lists Swerve, but didn’t specify what texture. Because the granules do not melt with any heat, you get that crunchy/granular mouth feel in the mousse. The flavor is great, however. I will definitely be making this again, just with some extra gelatin and confectioners Swerve.
Lisa says
I don’t use granular any more. These days, I make the mousse with concentrated stevia and monk fruit. I will add that note in.
Kelsey says
What brand of Monk Fruit do you use?
Lisa says
I’ve been using NuNaturals.
Heidi says
Can you use almond flour in place of peanut flour?
Lisa says
You can. It’s a 1 for 1 sub.
Pam says
I also would like to sub either coconut or almond flour. Would that work? I have a collection of ingredients that I only use once and am trying to conserve
Lisa says
You could use all almond flour if you prefer. Or, a blend of about 3/4 cup almond and 1/4 cup coconut.
Michelle Fitch says
Could i use the coconut flour crust recipe and add peanut butter to it? I like the idea of peanut butter but i dont want to purchase the peanut flour.
Lisa says
You could give that a try. I’d use less coconut flour if adding peanut butter because it will act like a flour.
Mary says
Is this a 10 in pie?
Lisa says
I made it in a 9-inch pie plate.
Jessica says
Chocolate and PB are my favorite combo but I hate whipped cream, would be there be an appropriate alternative?
Lisa says
You could use coconut cream.
Jules says
Thanks for the recipe I’m excited to try it! Do you have the macros on this? Total carbs, fiber, fat, etc.
Thanks!
Lisa says
I’d need to calculate the full macros. You can plug it right into MyFitnessPal.com for a quick estimate.
Mirjana Milosavljevic says
What is the gelatin equivalent in cups or teaspoons/tablespoons? Mine is in a big container. Thanks!
Lisa says
I also use gelatin in a container. One packet is about .25 ounce or 2.25-2.5 teaspoons.
Carol D says
Lisa,
I don’t know how you do it! I was born and raised in CT, now live in CA, and anytime I come home to CT I tell family and friends about low carb and grain free living. They think I am a crazy CA nut. LOL! Oh, and I am full blooded Italian! To give up bread, cookies, and pasta was not hard at all. I slowly made the switch and am down 30lbs! This month will be a year and I love it and so does family. I have to say that this recipe is amazing. I used the grain free crust I use for my low carb cheesecake. Thanks so much!
Lisa says
Low carb certainly isn’t as popular in CT as it is in CA. However, most of my family in CT has given it a try. I’m slowly winning them over! 🙂
Beverly says
Is the He4sheys Dark Cocoa you used unsweetened. I have Hersheys 100% Cocoa Unsweetened..would that work in this recipe? Thank you.
Beverly says
Is the Hersheys Dark Cocoa you used unsweetened? I have Hersheys 100% Cocoa Unsweetened…would that work in this recipe? Thank you.
Lisa says
Any unsweetened cocoa works. The Hershey’s dark is unsweetened.
Jill says
Hello 🙂 Would I be able to use regular sugar instead of a substitute? This looks delightful.
Lisa says
Real sugar is always an option if you aren’t worried about the insulin spike! It will be just as delicious, if not more using the real thing.
Karen says
In the recipe it says to add the xylitol but xylitol isn’t listed in the recipe???
Lisa says
It should say sweetener. The original recipe used xylitol, but I updated it to use Swerve as I no longer use xylitol in recipes.
Chanel says
Why do you not use xylitol?
Lisa says
It’s because of the adverse side effects. You can see a list of them at https://draxe.com/xylitol-side-effects/
Maria McC says
It looks amazing – and now I have found your blog I will definitely be coming back. Could you tell me please – can this be frozen (so I can use it in small portions rather than have the temptation of it in my fridge)? Thank you 🙂
Lisa says
Although I’ve never frozen it before, I’m pretty sure this will freeze fine. It would be very similar to freezing a cheesecake which always does well for me.
Kathy says
I’ve never heard of Peanut Flour, would the powdered PB8 be the same or render the same results??
Lisa says
You have to be careful as some of the peanut butter powders have added sugars. Peanut flour doesn’t have any added sweetener. Any peanut powder will work, but you may want to cut back on sweetener if it’s already sweetened. And, I’m not sure if it would be equal in amount.
Alyson Defreitas says
Can you tell me the net carb in just the mousse ? Thanks
Lisa says
The carbs for just the mousse are about 4.
Tammy says
Fantastic! The recipe is super easy and goes together so quickly. I took it to a family get-together, and everyone liked it. You’d never know it’s low carb.