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May 21, 2012

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

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This post is sponsored by Davidson’s Safest Choice Eggsand is published on their BLOG.ย  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 youโ€™ve already made. See, I made the original version last August, when I was up at a cottage in Ontario with my family.ย  Although the cottage wasnโ€™t exactly โ€œrusticโ€, the kitchen was very ill-equipped for cooking and baking, and my efforts were a little more slapdash than I would like.ย  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.ย  I also wanted to improve upon my creation before I shared the details, but I did promise that a recipe would be forthcoming soon.ย  And so it isโ€ฆif you consider โ€œsoonโ€ to be within a 12 month timeframe!
In particular, I wanted to improve upon the crust of the pie or tart.ย  I loved the filling and the chocolate-y glaze, they were both just right.ย  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.ย  I like them to be stand-alone good in their own right.ย  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.ย  Now that is a stand-alone crust!ย ย  Itโ€™s also incredibly rich and filling, and it makes this whole recipe more interesting.ย  It does, however, take a semi-raw egg to help the crust be cohesive, so itโ€™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.ย  They are incredibly rich, so even half a tart is almost too much.ย  I will confess, I didnโ€™t share these with my kids at all.ย  They tend not to like cream-cheese based fillings, so my husband and I hoarded these all for ourselves.ย  They were truly delicious and I am relieved to have finally made good on my promise to share this recipe!

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

Incredibly rich and decadent, these tarts can be made as four small tarts or as one large tart.
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour

Ingredients

Crust:

  • ยผ cup butter
  • ยผ cup cocoa powder
  • 3 tbsp granular Swerve sweetener
  • 1 large Safest Choice Egg lightly beaten
  • 1 cup almond flour
  • ยพ cup unsweetened shredded coconut
  • ยฝ cup chopped walnuts
  • ยฝ tsp vanilla extract

Filling:

  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • ยฝ cup whipping cream
  • ยผ cup powdered Swerve sweetener
  • ยฝ tsp vanilla extract

Chocolate Glaze:

  • 5 tbsp butter
  • 2 oz unsweetened chocolate chopped
  • 1/4 cup powdered Swerve sweetener
  • 2 tbsp cocoa powder
  • 1/4 tsp vanilla extract

Instructions

For the crust:

  • Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve (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).

For the filling:

  • Beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve (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.
  • In a small saucepan over low, melt butter, unsweetened chocolate together and powdered Swerve  (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!ย  These things are very rich!).ย  Each serving has a total of 16.6 g of carbs and 7.1 g of fiber.ย  Total NET CARBS = 9.5 g.

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Filed Under: Gluten Free, Low Carb, Pies & Tarts Tagged With: almond flour, chocolate, mousse, peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Liz says

    May 21, 2012 at 11:19 am

    Yeah, I'd want to hoard these beauties, too!!! They look delectable!!! xo

    Reply
  2. Daytona says

    May 21, 2012 at 11:41 am

    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?

    Reply
  3. food_dreamer says

    May 21, 2012 at 11:52 am

    Hi…

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

    Reply
  4. [email protected] says

    May 21, 2012 at 2:27 pm

    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!

    Reply
  5. food_dreamer says

    May 21, 2012 at 3:24 pm

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

    Reply
  6. Mitch says

    May 21, 2012 at 4:02 pm

    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.

    Reply
  7. Bake Your Day says

    May 21, 2012 at 6:43 pm

    Wow. Love these flavors! Beautiful tarts Carolyn!

    Reply
  8. Alison Lewis says

    May 21, 2012 at 8:53 pm

    oh yum! These are so pretty! Bookmarked

    Reply
  9. [email protected] says

    May 21, 2012 at 10:36 pm

    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!

    Reply
  10. Russell van K says

    May 21, 2012 at 11:03 pm

    These tarts look divine! I am definitely going to have to try these soon. I love all things chocolate and peanut.

    Reply
  11. Stephanie says

    May 22, 2012 at 1:21 am

    So glad you tried this recipe again. It looks delicious!

    Reply
  12. Belinda @zomppa says

    May 22, 2012 at 1:35 am

    Do not think you can improve on this!

    Reply
  13. foodfashionandflow says

    May 22, 2012 at 2:49 am

    This looks so good! OMG!!! I am drooling

    Reply
  14. Terra says

    May 22, 2012 at 3:50 am

    My husband would go crazy for these, he is a peanut butter freak:-) Beautiful! Hugs, Terra

    Reply
  15. cravingsofalunatic says

    May 22, 2012 at 5:24 am

    Dang girl, this is wicked. Yet not. You are a genius.

    Reply
  16. thelittleloaf says

    May 22, 2012 at 8:24 am

    These look absolutely delicious! You never fail to amaze me with your scrumptious recipes ๐Ÿ™‚

    Reply
  17. Brian says

    May 22, 2012 at 11:53 am

    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!

    Reply
  18. mellissa says

    May 22, 2012 at 1:08 pm

    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! ๐Ÿ™‚ Will report back on how these come out, thanks for sharing!

    Reply
  19. Anna says

    May 22, 2012 at 2:35 pm

    Very yummy !! CIAO

    Reply
  20. Mercedes says

    May 22, 2012 at 2:44 pm

    These look so wonderful! And the crust sounds fantastic!

    Reply
  21. Carolyn Jung says

    May 22, 2012 at 3:59 pm

    Reese's needs to move over. These look way better! Want to dig a fork into one asap. ๐Ÿ˜‰

    Reply
  22. Sandras Easy Cooking says

    May 22, 2012 at 5:29 pm

    Woooww..I am in lobe with your tart! Sooo yummy looking..you make me crave some PB mousse now:))

    Reply
  23. RavieNomNoms says

    May 22, 2012 at 6:45 pm

    This looks so amazing…gorgeous pictures too!

    Reply
  24. sweetsensations says

    May 22, 2012 at 8:56 pm

    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!

    Reply
  25. happywhennothungry says

    May 23, 2012 at 1:59 am

    Wow this looks beautiful! I love chocolate and peanut butter. Yum!

    Reply
  26. Laura @ Family Spice says

    May 23, 2012 at 3:27 am

    This looks heavenly!!!! So happy you made it again. I can totally relate about "some day revisiting a previous recipe!!" GUILTY!

    Reply
  27. Waka Network says

    May 23, 2012 at 7:10 am

    Sooo yummy, has this stolen my heart! I love chocolate and peanut butter. Can’t wait to try it!

    Reply
  28. Emily @ Life on Food says

    May 23, 2012 at 10:24 am

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

    Reply
  29. spiffycookie says

    May 23, 2012 at 2:21 pm

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

    Reply
  30. Betty says

    May 24, 2012 at 12:44 am

    Recipe still isn't posted.

    Reply
  31. theharriedcook says

    May 25, 2012 at 1:26 am

    Oh my! This looks incredible, Carolyn! I've been away from regular blogging and visiting blogs for a while now ๐Ÿ™ Sorry I didn't come around sooner… Now I am just catching up on my fav blogs… Thanks for sharing this gorgeous recipe! <3

    Reply
  32. Carolyn says

    May 26, 2012 at 12:07 am

    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!

    Reply
  33. Medeja says

    May 26, 2012 at 12:37 pm

    These tart look so cute and delicious! I love them without even trying ๐Ÿ™‚

    Reply
  34. jamielifesafeast says

    May 27, 2012 at 9:40 am

    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!

    Reply
  35. Ivonne Carlo says

    November 11, 2012 at 12:23 am

    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! ๐Ÿ™‚ You’re pretty much a genius! ๐Ÿ˜€ I might do the coconut flan tomorrow, it’s been a crazy week!

    Reply
    • Carolyn says

      November 11, 2012 at 7:08 am

      Thanks, Ivonne! Love the double layer cheesecake, that’s pretty brilliant too!

      Reply
  36. Linda says

    December 13, 2012 at 11:44 pm

    What is your Peanut Butter brand of choice?

    Reply
    • Carolyn says

      December 14, 2012 at 8:12 am

      Honestly? Skippy Natural. I know it still has added sugar, but it tastes the best.

      Reply
  37. Ali says

    January 29, 2013 at 8:59 am

    Mmmm. Lovely. And topped with chocolate ganache, even better. Just very bitter chocolate (85%+) and heavy cream.

    Reply
  38. Barbra says

    February 15, 2013 at 1:46 pm

    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 ๐Ÿ™‚ I have enjoyed everything I’ve tried so far. Thanks!!

    Reply
  39. korisa says

    October 20, 2013 at 11:05 am

    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.

    Reply
    • Carolyn says

      October 20, 2013 at 12:36 pm

      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.

      Reply
  40. Marge Burkell says

    January 25, 2014 at 4:34 pm

    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!

    Reply
    • Carolyn says

      January 26, 2014 at 8:46 am

      Just enter the ingredients into an online nutrition calculator and you’ll get what you’re looking for.

      Reply
  41. Paula says

    January 25, 2014 at 5:08 pm

    This tart is gorgeous and the standing peanut looks like an angel!

    Reply
  42. Hilary Bannister says

    August 1, 2014 at 4:18 am

    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

    Reply
    • Carolyn says

      August 1, 2014 at 5:36 am

      Sounds great!

      Reply
  43. Cynthia Litchfield says

    March 27, 2015 at 10:44 pm

    Thank you for making the recipe printable.

    Reply
  44. Patti says

    March 30, 2015 at 1:22 pm

    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!

    Reply
    • Carolyn says

      March 30, 2015 at 2:55 pm

      These tart crusts aren’t really meant to be crisp, although they’d probably be okay with a little baking. For a more crisp crust, make something like this: http://coconutoilcooking.com/coconut-oil-blog-posts/frozen-peanut-butter-pies (this is one of my recipes too).

      Reply
  45. Lynn says

    October 27, 2020 at 1:07 pm

    I used a different recipe for the crust and put it into mini muffins, Because I used a different recipe I’m going to have to make a second batch of crust. The bite size ones are just delicious!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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