• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Breakfast
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
    • Custom Meal Plans
  • Members
    • Join Now
    • FREE Meal Plans
    • Recipe Collections
    • Log In
    • Log Out
menu icon
go to homepage
search icon
Homepage link
  • Starting a Keto Diet
  • Keto Recipes
    • Breakfasts
    • Desserts
    • Dinners
  • Membership
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Keto Desserts

    Easy Keto Chocolate Mousse Pie with Peanut Crust

    By Lisa MarcAurele · Jun 12, 2020 · 87 Comments

    60.2K shares
    Jump to Recipe
    keto chocolate mousse pie pinterest image

    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.

    Low carb dark chocolate mousse pie with peanut flour crust
    Article Index
    • Easy Chocolate Mousse Pie with Peanut Flour Crust - Sugar Free
    • Recipe

    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.

    peanut-butter-crust-dough

    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.

    Low carb dark chocolate mousse pie with peanut flour crust

    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.

    Low carb dark chocolate mousse pie with peanut flour crust

    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.

    Low carb dark chocolate mousse pie with peanut flour crust

    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.

    Low carb dark chocolate mousse pie with peanut flour crust

    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

    Low carb dark chocolate mousse pie with peanut flour crust

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb dark chocolate mousse pie with peanut flour crust

    Dark Chocolate Mousse Pie - Peanut Crust

    4.73 from 11 votes
    A delicious sugar free mousse pie that is quick and easy to prepare. Heavy whipping cream gives it a rich and creamy flavor.
    Prep Time:10 mins
    Cook Time:20 mins
    Total Time:30 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 10 people
    Calories: 325

    Video

    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 teaspoon 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
    US Customary - Metric

    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

    Calories: 325 | Carbohydrates: 9g | Protein: 11g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 231mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 750IU | Calcium: 20mg | Iron: 2.3mg

    Additional Info

    Net Carbs: 5 g | % Carbs: 6.2 % | % Protein: 13.5 % | % Fat: 80.3 % | SmartPoints: 13
    Values
    Array
    (
        [calories] => 325
        [carbohydrates] => 9
        [protein] => 11
        [fat] => 29
        [saturated_fat] => 14
        [polyunsaturated_fat] => 2
        [monounsaturated_fat] => 4
        [cholesterol] => 107
        [sodium] => 231
        [potassium] => 93
        [fiber] => 4
        [sugar] => 1
        [vitamin_a] => 750
        [calcium] => 20
        [iron] => 2.3
        [serving_unit] => g
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission 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.

    « Almond Milk Pumpkin Pie - Gluten Free
    Keto Cauliflower Mashed Potatoes with Spinach »

    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2
    1. Patty

      February 14, 2022 at 10:42 am

      Can almond flour be substituted for the peanut flour?

      Reply
      • Lisa MarcAurele

        February 14, 2022 at 12:12 pm

        It usually works and should work in this recipe but you may need to make a few minor changes as peanut flour is defatted and almond flour isn't. So peanut flour typically needs more liquid and egg.

        Reply
    2. Ellen

      January 09, 2021 at 2:02 pm

      Is there a way to make this dairy free? Would coconut or almond milk work? I cannot tolerate dairy. Thanks!

      Reply
      • Lisa MarcAurele

        January 10, 2021 at 3:26 pm

        It should work with coconut cream or a dairy-free heavy cream substitute.

        Reply
        • Sarah

          April 29, 2021 at 2:47 pm

          5 stars
          I made this dairy free with full fat coconut milk in the can. It solved the dearth of chocolate in our home. Happy family, happy life.

    3. Kayla

      October 23, 2020 at 10:01 pm

      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

      Reply
      • Lisa MarcAurele

        October 25, 2020 at 11:03 am

        You can use a pre-made crust, but I haven't seen any that are low-carb.

        Reply
    4. Kayla

      October 23, 2020 at 9:22 am

      How much water is used when it says sprinkle gelatin over cold water??

      Reply
      • Lisa MarcAurele

        October 23, 2020 at 12:51 pm

        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.

        Reply
    5. Kayla Carson

      October 23, 2020 at 7:41 am

      Is this 9carbs for the entire pie?

      Reply
      • Lisa MarcAurele

        October 23, 2020 at 8:59 am

        The data is the entire recipe divided by the number of servings which in this case is 10.

        Reply
        • Kayla

          October 23, 2020 at 9:19 am

          So it’s 9 carbs per piece?

        • Lisa MarcAurele

          October 23, 2020 at 12:51 pm

          That's what was calculated from the general ingredient list.

    6. Heather

      May 17, 2020 at 8:31 am

      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!

      Reply
    7. Megan Cannon

      July 14, 2019 at 8:21 pm

      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?

      Reply
      • Lisa MarcAurele

        July 15, 2019 at 7:44 am

        There's no almond flour in this recipe.

        Reply
        • Megan

          July 15, 2019 at 7:05 pm

          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!

    8. Carol Nolans

      April 05, 2019 at 4:16 pm

      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.

      Reply
      • Lisa MarcAurele

        April 06, 2019 at 7:11 am

        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.

        Reply
    9. Katherine Ann Isuga

      February 14, 2019 at 8:30 pm

      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!

      Reply
    10. Maureen

      January 27, 2019 at 3:57 pm

      Would Knox gelatin be a substitute for the beef gelatin? I can’t afford $28 for the beef gelatin.

      Reply
      • Lisa MarcAurele

        January 27, 2019 at 6:40 pm

        Knox can be used as well. Sometimes the amount varies a little though.

        Reply
        • Aden Carr

          June 02, 2019 at 3:16 pm

          can plain gelatin be used too?

        • Lisa MarcAurele

          June 02, 2019 at 3:42 pm

          Regular gelatin works. Grass-fed is just what I prefer to use.

    11. Anu

      November 25, 2018 at 11:36 am

      4 stars
      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.

      Reply
      • Lisa MarcAurele

        November 26, 2018 at 7:04 am

        Thanks for sharing your thoughts on the pie and crust. I like using the almond flour crust with this mousse.

        Reply
    12. Andrea

      November 18, 2018 at 2:37 pm

      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!

      Reply
      • Lisa MarcAurele

        November 18, 2018 at 4:23 pm

        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.

        Reply
    13. SHANNON M HEIDEMANN

      November 17, 2018 at 9:56 pm

      Hello
      For the whipping cream did you use heavy whipping cream, cool whip or homemade whipping cream?

      Reply
      • Lisa MarcAurele

        November 18, 2018 at 6:52 am

        It's heavy cream or heavy whipping cream that I use.

        Reply
    14. Stacey

      October 26, 2018 at 11:27 pm

      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.

      Reply
      • Lisa

        October 27, 2018 at 6:45 am

        Yes. Peanut flour is gluten-free and so are all the other ingredients.

        Reply
        • Stacey

          November 01, 2018 at 11:31 pm

          Awesome! Thanks so much for the reply.

    15. Annette

      October 24, 2018 at 12:30 am

      How could I make this as a milk chocolate pie instead of dark chocolate which my children are not fond of?

      Reply
      • Lisa

        October 24, 2018 at 8:07 am

        Use regular cocoa instead of the dark.

        Reply
    16. Marlene

      April 23, 2018 at 12:33 pm

      I too live in CT all my life, and am Italian. I know how you feel

      Reply
      • Lisa

        April 23, 2018 at 1:17 pm

        It's a great place to live in the summer, but not so great in the cold and stormy seasons.

        Reply
    17. Rani

      April 02, 2018 at 3:17 am

      Just curious, why do you add baking powder to the crust?

      Reply
      • Lisa

        April 02, 2018 at 4:52 am

        It makes it lighter, but you can certainly leave it out if you prefer.

        Reply
    18. Kari

      January 27, 2018 at 2:50 pm

      Can I make this without the crust?Do I need alter anything?

      Reply
      • Lisa

        January 28, 2018 at 7:10 am

        You can just make the mousse.

        Reply
      • Kayla

        October 23, 2020 at 9:33 am

        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.

        Reply
        • Lisa MarcAurele

          October 23, 2020 at 12:48 pm

          It may have helped to poke holes in the crust to vent so it didn't puff up while baking.

    « Previous 1 2

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Trending Recipes

    We focus on creating low-carb, keto-friendly meals that are easy to make at home. Here are some of our recipes that are trending:

    • How to Cook Boneless Pork Ribs in the Oven Fast
    • Keto Coconut Flour Pancakes
    • Tzatziki Sauce with Sour Cream Recipe
    • Mexican Zucchini and Ground Beef Skillet
    • Keto Friendly Yeast Bread Recipe for Bread Machine
    • Sugar-Free Keto Cheesecake Mousse Fluff

    Popular Desserts

    Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth, while watching those macros.

    • Best Keto Chocolate Cake Recipe
    • Homemade Almond Milk Ice Cream
    • How To Make Vanilla Chia Seed Pudding
    • Keto Peanut Butter Balls (Buckeyes)

    Footer

    Featured On:

    Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

    Keto

    • Get Started
    • Keto Calculator
    • Low Carb vs Keto
    • Low Carb Food List

    Recipes

    • Breakfast
    • Desserts
    • Dinners
    • Salads
    • Sides

    About

    • About
    • Contact
    • Newsletter
    • Work With Us

    ↑ back to top

    LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

    Copyright © 2023. Low Carb Yum. All Rights Reserved.