PEANUT BUTTER MASCARPONE JARS – Keto, Low Carb, Gluten Free, Sugar Free
Today (October 28th) is my birthday! (It’s already 28th here in Japan.) And I’m publishing one recipe like I did last year too. (I published this Cinnamon Chocolate Coconut Flour Cookies recipe last year.)
Why is peanut butter so irresistible? I was okay for a long time without eating peanut butter, but why can’t you just stop eating it once you have a bite…? (LOL) I didn’t like peanut butter as a kid. Probably it’s because almost all of the peanut butter jars you can get here in Japan contain vegetable oil, sugar and additives, and I didn’t think it tasted good as a kid… I stayed away from peanut butter for a very very long time. Peanut butter is not so popular in Japan either anyway. And then, if I remember correctly, it was when I went to New Zealand to study in 2013. I tried peanut butter for the first time in how many years? Anyway it was delicious! I looked at the ingredients and I understood why. It was made with only one ingredient; dry-roasted peanuts. After I came back to Japan, I found one brand of peanut butter made only with peanuts, which are organic too. I only can get that jar on the Internet or at one shop located seven train stations away though!
Anyway, I mixed peanut butter with mascarpone cheese in this recipe with crushed almond chocolate cookies at the bottom. When I started this way of eating, one of my favourite desserts was mascarpone mixed with unsweetened cocoa powder, vanilla and stevia, which is ridiculously easy to make yet so delicious. I opened the lid of a container of mascarpone, just added cocoa, vanilla and stevia, stir, put the lid back on and put it back to the fridge so that I could eat it anytime I wanted just with one spoon.
When I was making this recipe video, it was August and very hot. (And I’m somehow publishing in October 😛 ) When piping into jars, the mixture was kind of too runny. So, I suggest that you refrigerate for 20 – 30 minutes before piping, if necessary, depending on the room temperature, and then pipe into jars and chill again for another one or two hours. I made this recipe video soon after my father’s death so the music is a bit mellow 😛
You can eat without the chocolate base, but I personally think that the mousse tastes better with the chocolate base.
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Peanut Butter Mascarpone Jars / Keto / Low Carb / Gluten Free / Sugar Free
- 1/2 cup Almond Flour (50 g)
- 2 tbsp Unsweetened Cocoa Powder (10 g)
- 1/2 tsp Stevia Powder
- 0.75 oz Melted Unsalted Butter (21 g)
- 1/2 tsp Vanilla Extract
- 4 oz Mascarpone Cheese, Room Temp (112 g)
- 1/3 cup Peanut Butter, Room Temp (80 g)
- 1/2 tbsp Stevia Powder
- 1 tsp Vanilla Extract
- 1/2 cup Heavy Cream (120 cc)
- A Pinch Salt
- Sugar Free Chocolate Chips, Unsweetened Cocoa Powder, etc
Preheat the oven to 180 C / 350 F.
In a mixing bowl, whisk the almond flour, cocoa and stevia.
Add the butter and vanilla. Stir until a soft dough forms.
Spread the dough into a 5 inch (12.5 cm) square on a baking sheet lined with parchment paper.
Bake for 15 minutes.
Let cool completely on a wire rack.
When cooled, place in a resealable plastic bag and seal. Crush finely with a rolling pin.
Divide among 4 or 5 Mason jars. (See the Recipe Notes below for the nutrition facts for each case.)
In a large bowl, beat the mascarpone and peanut butter until creamy. Add the stevia and vanilla and mix well.
In a separate bowl, beat the heavy cream and salt until stiff peaks form. Add to the mascarpone mixture and mix well.
Place in a piping bag. (Refrigerate for 20 - 30 minutes if necessary. Depending on the room temperature, it may be too runny for piping.)
Pipe into each jar.
Refrigerate for 1 – 2 hours.
Sprinkle the chocolate chips or dust with the cocoa powder, if desired.
Per Serving (1/5):
Calories 400 kcal, Protein 8.1 g, Total Fat 38.9 g, Total Carbohydrates 7.2 g, Dietary Fiber 2.6 g, Sugar 2.4 g
Per Serving (1/4):
Calories 500 kcal, Protein 10.2 g, Total Fat 48.7 g, Total Carbohydrates 9.0 g, Dietary Fiber 3.3 g, Sugar 3.0 g
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