Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)


This post is sponsored by Davidson’s Safest Choice Eggsand is published on their BLOG.  All opinions are 100% mine.

This is actually a recipe I have owed my readers for quite some time, and the fact that I am only posting it now is testament to just how hard it is, as a food blogger, to come back around to a recipe you’ve already made. See, I made the original version last August, when I was up at a cottage in Ontario with my family.  Although the cottage wasn’t exactly “rustic”, the kitchen was very ill-equipped for cooking and baking, and my efforts were a little more slapdash than I would like.  I posted the pictures, and a story about my creation, including how I dropped the leftovers upside down on the floor before I could get pictures of a slice.  I also wanted to improve upon my creation before I shared the details, but I did promise that a recipe would be forthcoming soon.  And so it is…if you consider “soon” to be within a 12 month timeframe!
In particular, I wanted to improve upon the crust of the pie or tart.  I loved the filling and the chocolate-y glaze, they were both just right.  But the crust was dry and crumbly and I like my crusts to be more than just vehicles to get the filling to my mouth.  I like them to be stand-alone good in their own right.  So I gave some thought to that crust and ended up deciding to borrow the nut, coconut and chocolate crust from my Nanaimo Bar Tart.  Now that is a stand-alone crust!   It’s also incredibly rich and filling, and it makes this whole recipe more interesting.  It does, however, take a semi-raw egg to help the crust be cohesive, so it’s another perfect recipe for Safest Choice Eggs.

You can easily make this recipe as one big tart or pie, but I went with 4 small tarts because I like the way they look.  They are incredibly rich, so even half a tart is almost too much.  I will confess, I didn’t share these with my kids at all.  They tend not to like cream-cheese based fillings, so my husband and I hoarded these all for ourselves.  They were truly delicious and I am relieved to have finally made good on my promise to share this recipe!

Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)

Serving Size: 8


  • ¼ cup butter
  • ¼ cup cocoa powder
  • 3 tbsp granulated erythritol (or sugar)
  • 1 large Safest Choice Egg, lightly beaten
  • 1 cup almond flour
  • ¾ cup unsweetened, shredded coconut
  • ½ cup chopped walnuts
  • ½ tsp vanilla extract
  • Filling:
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • ½ cup whipping cream
  • ¼ cup powdered erythritol (or powdered sugar)
  • ½ tsp vanilla extract
  • Chocolate Glaze:
  • 5 tbsp butter
  • 2 oz unsweetened chocolate, chopped
  • 2 tbsp powdered erythritol (or ¼ cup powdered sugar)
  • ¼ cup cocoa powder
  • 1/4 tsp vanilla extract
  • 20 drops stevia extract (omit if using sugar)


  1. For the crust, melt butter in a medium saucepan over low heat. Stir in cocoa and erythritol (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
  2. For the filling, beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered erythritol (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour.
  3. In a small saucepan over low, melt butter, unsweetened chocolate together and powdered erythritol (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.

Serves 8 (at least!  These things are very rich!).  Each serving has a total of 16.6 g of carbs and 7.1 g of fiber.  Total NET CARBS = 9.5 g.

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  1. says

    This looks amazing, can't wait to try it! Unfortunately, I can't find the recipe on the site that you linked (Safest Choice Eggs). Do you have a direct link to the recipe?

  2. food_dreamer says


    Safest choice hasn't posted it yet, it would seem, so I posted the recipe on my blog.  When they get theirs up, I will take mine down!

  3. Erin@TexanerinBaking says

    Whoa. I need to make these tarts! I don't really like the idea of eating raw egg, no matter how safe it is, so I'll have to see what I can do with that. Your tarts are so pretty and I love the glaze!

  4. food_dreamer says

    You can make this tart crust without the egg altogether…but it will definitely be a little more on the fragile side.  Just FYI.

  5. Mitch says

    do you have a carb count on this? it looks great–i love PB and chocolate–am T2 diabetic and am eating very low carb.

  6. says

    This looks absolutely amazing, Carolyn! I would be lucky to get even one piece of this were I to make it. My boys and my husband would be all over it!

  7. thelittleloaf says

    These look absolutely delicious! You never fail to amaze me with your scrumptious recipes :-)

  8. says

    I still haven't baked with peanut butter… it's this weird thing I still have since my sister is highly allergic. Just never grew up with it around. And now we tend to just have it so we can give it to our dog. But, really, I need to change this up and make ourselves a nice peanut butter dessert. This might be my first attempt!

  9. says

    Followed this photo over from Pinterest – they look amazing! Chocolate and peanut butter are one of my family's favorite combos so can't wait to try these! Dropping it on the floor sounds like something I would do so I can totally relate! :) Will report back on how these come out, thanks for sharing!

  10. sweetsensations says

    Where can I see the recipe? All I see on your blog is the link to Safest Choice Eggs, but they didn't post the actual recipe. Thanks!

  11. Emily @ Life on Food says

    Chocolate, peanut butter. Yes, please. I love the mini tarts. This looks like a fine dessert to me.

  12. spiffycookie says

    Looks so good, glad you decided to remake it! I am like you I hardly ever repeat things unless they are AMAZING.

  13. theharriedcook says

    Oh my! This looks incredible, Carolyn! I've been away from regular blogging and visiting blogs for a while now :( Sorry I didn't come around sooner… Now I am just catching up on my fav blogs… Thanks for sharing this gorgeous recipe! <3

  14. says

    I've posted the recipe now…seems that Safest Choice had some issues. They did post it on their site, I saw it, but others were having trouble viewing it. So it's on my site now!

  15. jamielifesafeast says

    I've had this post open for a couple of days but haven't had the time to comment – but I kept coming here and ogling those tartlets! How I love chocolate and peanut butter and the mousse sounds fabulous! The texture looks incrdible – light and airy but so peanutty. Gorgeous recipe!

  16. says

    I made this to give for a friend for her birthday and it was a hit! I also used the filling recipe to make a double layer cheesecake (vanilla and then your peanut butter mouse and chocolate ganache on top) A-mazing! :) You’re pretty much a genius! 😀 I might do the coconut flan tomorrow, it’s been a crazy week!

  17. Barbra says

    Thanks Carolyn…I made these yesterday for Valentine’s Day. By far the best dessert we’ve ever had! My husband thought it was fabulous. I came across your site a few weeks ago and am so glad I did :) I have enjoyed everything I’ve tried so far. Thanks!!

  18. korisa says

    I appreciate when you add the conversion, so you can use sugar if you choose. My kids don’t always enjoy it when I use stevia and such. Please add to more of your recipes. Love following you, you have fantastic recipes.

    • Carolyn says

      HI Korisa,

      Thanks, but I wrote this recipe for another company so that’s why I included sugar. I won’t typically do that because this is a low carb food blog. YOu are always free to ask me how to replace the other sweeteners if you wish, but I don’t intend to make it standard practice.

  19. says

    I would LOVE to see the carb count broken down for each component… I don’t know that I would bother with the crust, I know they are tarts but the filling looks yummy enough to enjoy in a small custard cup or glass!

  20. Hilary Bannister says

    I make a pudding out of a filling very similar to this, as a sweet treat. I mix crunchy peanut butter, marscapone cream cheese, unsweetened cocoa powder and a little splenda together in a bowl. Its like a snickers bar but better and healthier and it fits in with a LCHF lifestyle

  21. Patti says

    Carolyn, have you ever baked the tart crusts to make them crisp before cooling & adding filling? Wondered if you’d recommend how long and at what temp you’d bake them. These look to die for…I love that you use chocolate often, yum!


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