Peanut Butter Chocolate Mousse Tart - Low Carb, Gluten Free, Sugar Free

Keto Peanut Butter Chocolate Mousse Tart / Low Carb / Keto Friendly / Nut Free / Sugar Free

Published on Sep 10, 2017


PEANUT BUTTER CHOCOLATE MOUSSE TART- Low Carb, Keto Friendly, Nut Free, Sugar Free

I love the combination of creamy peanut butter and rich chocolate mousse of this tart ❤ It’s irresistible!

Peanut Butter Chocolate Mousse Tart - Low Carb, Gluten Free, Sugar Free

If you are on a ketogenic diet, you may want to go easy on peanut butter. So I probably suggest you reduce the ingredients for the peanut butter layer by 1/3 and increase the chocolate mousse layer by 1/3 instead? It’s your call! Either way, I’m sure you can enjoy this luscious, rich, creamy tart 🙂

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Peanut Butter Chocolate Mousse Tart / Low Carb / Keto Friendly / Nut Free / Sugar Free

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 496 kcal
Author Miyuki


Crust (For a more flaky almond flour crust, see the Recipe Notes below.)

  • 1/2 cup Coconut Flour (55 g)
  • 1/4 tsp Salt
  • 1/2 tsp Stevia Powder (Optional)
  • 1 Egg
  • 1/3 cup Melted Coconut Oil (or Butter) (70 g)

Peanut Butter Layer

  • 1/2 cup Peanut Butter (140 g)
  • 2 oz Cream Cheese (60 g)
  • 1 tsp Cinnamon
  • 1 tsp Stevia Powder (Adjust)
  • 1/2 cup Heavy Cream (120 cc)

Chocolate Mousse Layer

  • 1 tbsp Water
  • 1.5 tsp Gelatin
  • 1.5 tbsp Boiling Water
  • 3 tbsp Unsweetened Cocoa Powder
  • 1/2 - 1 tbsp Stevia Powder (Adjust)
  • 1/2 cup Heavy Cream (120 cc)
  • 1 tsp Vanilla Extract


  • 1 - 2 tsp Sugar Free Chocolate, Grated



  1. Preheat the oven to 180 C / 350 F. Butter an 6-inch tart pan.

  2. In a medium bowl, combine the coconut flour, salt and stevia (optional).
  3. Add the egg and melted coconut oil and stir until dough comes together and resembles coarse crumbs.
  4. Press evenly into the bottom and up the sides of the tart pan.
  5. Prick all over with a fork.
  6. Bake for 15 minutes.
  7. Let cool completely.

Peanut Butter Layer

  1. Mix all the peanut butter layer ingredients with an electric mixer or in a food processor until smooth and well-combined.
  2. Spread evenly over the cooled crust.
  3. Refrigerate for 30 minutes to one hour

Chocolate Mousse layer

  1. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.
  2. Add the boiling water and stir to dissolve the gelatin and set aside.
  3. In a separate medium bowl, add the rest of the ingredients and beat until hard.

  4. Add the gelatin mixture and beat until well-combined.
  5. Spread over the peanut butter layer.
  6. Refrigerate for 30 minutes to one hour.

  7. Sprinkle the grated chocolate on top.

Recipe Notes

If you don't like this coconut flour crust, here's a recipe for a more flaky crust:

1 1/3 cup (150 g) Almond Flour, 1 tsp Stevia Powder, 1/4 tsp Sea Salt, 2 oz (56 g) Melted Unsalted Butter, 1tsp Vanilla Extract

- Combine all the ingredients. Bake for about 12 - 15 minutes at 180 C / 350 F.


Per Serving:

Calories 496 kcal, Protein 10.9 g, Total Fat 46.0 g, Total Carbohydrate, 12.5 g, Dietary Fiber 5.7 g, Sugar 4.7 g

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