Step-by-Step Instructions
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Blend Cream Cheese and Peanut Butter Base: In a mixing bowl, combine 2 tbsp softened cream cheese and 2 tbsp unsweetened peanut butter. Beat on medium speed for 1 to 2 minutes until smooth and lump-free.
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Incorporate Chilled Whipping Cream: Pour ½ cup chilled heavy whipping cream into the peanut butter-cream cheese mixture. Beat on low speed to incorporate, then increase speed to medium-high.
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Add Dry Spices and Whip to Soft Peaks: Add 1 tbsp cocoa powder, 1–2 tbsp powdered erythritol, 1 tsp vanilla extract, a pinch of salt, and protein powder (if using). Whip on high speed for 2 to 3 minutes until stiff, airy peaks form.
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Portion, Chill Set, and Serve: Spoon or pipe the mousse into individual dessert ramekins. Chill in the refrigerator for at least 15 minutes before serving cold.
| Metric / Profile | Amount Per Serving (1/2 of recipe) |
| Calories | ~140 kcal |
| Protein | 10 g |
| Total Fat | 9 g |
| Net Carbohydrates | 3 g (4g Total Carbs – 1g Fiber) |
| Sugars | 0 g (Sugar-free) |
Storage & Serving Suggestions
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Refrigeration: Store covered in the refrigerator for up to 3 days. The protein-cream cheese matrix maintains its airy volume without weeping.
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Freezer Treat Option: Freeze in small ramekins for 1 hour to enjoy a texture similar to low-carb chocolate-peanut butter ice cream.
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