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High Protein Low Carb Peanut Butter Cup Mousse - Creamy, Satisfying, and Simple

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Plain 2% or nonfat Greek yogurt (unsweetened)
  • Vanilla or chocolate whey or plant-based protein powder
  • Powdered peanut butter (like PB2) and/or natural creamy peanut butter (no added sugar)
  • Unsweetened cocoa powder (Dutch-process or natural)
  • Zero-calorie granulated or powdered sweetener (allulose, erythritol, or monk fruit blend)
  • Vanilla extract
  • Unsweetened almond milk or water (for thinning, as needed)
  • Fine sea salt
  • Optional toppings: sugar-free dark chocolate chips, crushed roasted peanuts, cacao nibs, whipped cream (sugar-free), flaky salt

Method
 

  1. Mix the base: In a medium bowl, add 1 cup Greek yogurt, 1 scoop (about 25–30 g) protein powder, 2–3 tablespoons powdered peanut butter, 1 tablespoon unsweetened cocoa powder, 1–3 tablespoons granulated or powdered sweetener (to taste), 1/2 teaspoon vanilla, and a small pinch of salt.
  2. Beat until fluffy: Use a hand mixer for 60–90 seconds, or whisk vigorously, until smooth, thick, and slightly aerated. If it’s too thick, add 1–2 tablespoons almond milk to reach a mousse-like consistency.
  3. Optional peanut swirl: For a richer “cup” vibe, fold in 1 teaspoon natural peanut butter in streaks. Don’t overmix—you want ribbons.
  4. Taste and adjust: Add more sweetener if needed. A pinch more salt can boost the peanut butter and chocolate flavors.
  5. Chill: Spoon into two small ramekins or one larger bowl. Chill 20–30 minutes for the best mousse texture. It will thicken as it rests.
  6. Finish with toppings: Sprinkle with a few sugar-free chocolate chips, chopped peanuts, or a tiny pinch of flaky salt. Serve cold.