Ingredients:

  • 1 cup heavy whipping cream, cold
  • 1/2 cup natural creamy peanut butter
  • 1/3 cup powdered erythritol
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 tbsp sugar-free chocolate chips
  • 6 fresh raspberries
  • 1 tbsp crushed roasted peanuts

Instructions:

  1. Pour the cold heavy whipping cream into your chilled bowl. Add the powdered sweetener and vanilla extract.
  2. Beat on medium high speed until stiff peaks form. You'll know it's ready when the whisk leaves a sharp ridge in the cream that doesn't slump.
  3. Lower the mixer speed to low. Gradually add the room temperature peanut butter and sea salt.
  4. Mix for 15–30 seconds until the color is a uniform light tan. Don't overdo it here or you'll deflate the cream.
  5. Use a rubber spatula to gently fold the mixture. Note: Use a cut and lift motion to ensure no pockets of peanut butter remain at the bottom.
  6. Spoon the mousse into 6 ramekins.
  7. Refrigerate for 30 minutes until the edges feel set. This is crucial for that mousse feel.
  8. Top each serving with chocolate chips, a raspberry, and crushed peanuts just before serving.