Prep 15 m
Cook 15h


    Peanut Butter Mousse

    120 gms whipped cream

    115 gms cream cheese

    40 gms sugar-free peanut butter

    30 gms monk fruit sugar

    2 gms vanilla essence


    Almond crumble

    100 gms desiccated coconut

    100 gms almond powder

    100 gms almond slices

    100 gms butter

    100 gms monk fruit sugar

    2 gms salt

    30 gms almond milk

    1 gm orange zest

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Ingredient Substitution Guide


To make peanut butter mousse, first whip the cream in a medium bowl until it holds stiff peaks and keep it aside. In another medium bowl, beat the cream cheese and peanut butter until it becomes smooth and creamy. Next, add the sweetener, vanilla, and a pinch of salt. Beat the mixture until it becomes smooth. If the mixture is too thick, add two tablespoons of heavy cream to lighten it and beat until it is combined. Finally, gently fold in the whipped cream until no streaks remain. Spoon or pipe the mousse into little dessert glasses.

To make almond crumble, start by softening the butter. Then add vanilla essence and orange zest, followed by all the dry ingredients. Spread the mixture onto a tray in the shape of crumbles. Bake at 180°C for about 10 to 15 minutes until the crumbles turn light brown and golden.


Spoon or pipe the mousse into small dessert glasses. Then top with almond crumbles, crushed almonds, and drizzled peanut butter and serve.

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