Peanut Butter Cup Dessert

Peanut Butter Cup Dessert

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Fuel Source: Fatastic (THM S)
Diets: GF • KO • LC • SF • VT
Servings: 8 servings

Ingredients

For Chocolate Crumb Crust

For Chocolate Pudding Layer

For Peanut Butter Mousse

  • 8 ounces ⅓ fat cream cheese, softed
  • 1 cup sugar free peanut butter, room temperature (crunchy or smooth)
  • ¾ cup powdered erythritol
  • 2 cups sweetened whipped cream (such as my homemade version)

For Topping

Instructions

For Chocolate Crumb Crust

  • Mix together all of the chocolate crumb crust ingredients. Set aside.

For Chocolate Pudding Layer

  • Whisk together the milk, cream, sweetener, cocoa powder, and salt. Heat to just before boiling over medium high heat.
  • Using a ladle, scoop up about a cup full of hot liquid. While whisking briskly with one hand, steadily pour the hot liquid with the other hand into the egg yolks. Once combined, pour quickly into the pot of hot liquid and whisk.
  • Continue to cook over medium-high heat for another 3 minutes or until thickened, whisking constantly.
  • Once the pudding has thickened, remove from the heat. Stir in the vanilla.
  • Lay some plastic wrap directly over the top of the pudding and put it in the refrigerator to chill.

For Peanut Butter Mousse

  • Using a hand mixer, beat all the mousse ingredients except the whipped cream together in a mixing bowl.
  • Gently fold in the whipped cream.

Assembly

  • Press the chocolate crumb crust into the bottom of an 8- by 8-inch baking dish or in the bottoms of 8 6-ounce mason jars.
  • Add a layer with all the peanut butter mousse next.
  • Add a layer with all the chocolate pudding last.
  • Chill. Top with a dollop of whipped cream just before serving.

Nutrition

Serving: 0.5cup | Calories: 265kcal | Carbs: 20g | Protein: 11g | Fat: 28g | Sodium: 0mg | Fiber: 10g | Sugar: 0g | Sugar Alcohols: 20g | Net Carbs: 0g