Looking for a creamy, rich, and deeply chocolatey dessert that brings all the bold flavor of classic mousse pie—without flour, sugar, or unnecessary carbs? This Dark Chocolate Mousse Pie with Peanut Crust is exactly what you need. With its golden peanut base, silky dark chocolate topping, and signature whipped cream finish, this low-carb version delivers all the richness of your favorite indulgent treat—in a keto-approved, gluten-free, grain-free format.
Perfect for post-dinner cravings , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, this easy-to-make mousse pie uses simple ingredients like mascarpone cheese, powdered erythritol, and unsweetened cocoa to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, fudgy desserts with depth and crunch, this chocolate mousse pie will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto dark chocolate mousse pie from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, dairy-infused bliss!
Why You’ll Love This Dark Chocolate Mousse Pie
This isn’t just any old pudding—it’s a sweet-chocolaty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🥜 Bold nutty crust : Made with crushed peanuts or almond butter for natural savoriness and crunch.
- 🍫 Silky chocolate layer : Adds bittersweet contrast without carb overload.
- 🧀 Creamy cheese magic : Mascarpone or cream cheese adds silkiness without being heavy.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- ⏱️ Ready in under 25–30 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this pie will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Peanut Crust:
- 1 cup crushed peanuts or pecans
- 1/4 cup almond flour or coconut flour (for binding and body)
- 1/4 tsp salt
- 2 tbsp melted coconut oil or butter
Optional: Add 1 tbsp unsweetened cacao nibs or cinnamon for exotic contrast
For the Chocolate Mousse Filling:
- 8 oz softened mascarpone cheese or cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup heavy cream or full-fat coconut cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup unsweetened cocoa powder or melted dark chocolate
- Zest of 1 lemon or orange extract (for citrus lift)
Tip: Use stevia drops if preferred over powdered sweetener.
Final Assembly:
- Whipped cream or coconut whipped cream
- Crushed peanuts or toasted almonds
- A few drops of stevia or lemon juice for brightness
- Fresh mint leaves or edible gold dust for festive flair
Pro Tip: Drizzle with melted dark chocolate or sprinkle sea salt flakes for gourmet contrast.
Step-by-Step Instructions
Step 1: Mix the Peanut Crust Base
In a mixing bowl, combine:
- Crushed peanuts or nuts
- Almond flour or coconut flour
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom and sides of an 8-inch pie dish lined with parchment paper.
Let chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Beat the Chocolate Mousse Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener, vanilla extract, and salt.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Tip: Add cocoa powder last to preserve aroma and color.
Step 3: Pour Into Crust
Pour the mousse mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional crushed peanuts on top before chilling.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Garnish and Serve!
Once set, cut into slices or remove from mold.
Top with:
- Extra whipped cream or mascarpone dollop
- Toasted peanut chunks or cacao nibs
- Orange zest or mint leaves for freshness
- A drizzle of balsamic glaze or honey substitute
Serve cold or at room temperature with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a wrap for fusion flair
Enjoy every silky, nutty bite of your Dark Chocolate Mousse Pie with Peanut Crust !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~15 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Chocolate Mousse Pie
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Layer flavors early and late – Helps build complex taste during cooling and finishing.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bowl
Chill the mixture and roll into cold bites for grab-and-go snacks.
Mint Chocolate Twist
Replace vanilla with peppermint extract and drizzle with melted chocolate.
Vegan Option
Use cashew-based cheese and coconut yogurt for plant-based magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Lemon Cocoa Version
Add lemon zest and a hint of orange extract for bright fusion flair.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour or crushed pork rinds for keto compliance.
How do I store leftover pie?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of chocolate works best?
Look for erythritol-sweetened or stevia-based dark chocolate bars or chips .
Can I freeze this pie?
Yes! Freeze individual slices and thaw in the fridge for best texture.
Why This Recipe Works So Well
This Dark Chocolate Mousse Pie with Peanut Crust works because of its perfect balance of textures and bold flavors:
- The peanuts give body and crunch , mimicking traditional cookie bases without gluten.
- The cocoa adds bitterness and depth , balancing the richness naturally.
- And the whipped cream melts into a golden glaze , completing the bakery-style experience.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto pie beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm pie bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Dark Cocoa / Cacao
Rich in antioxidants and flavonoids—supports heart health and mood improvement.
Peanuts / Nuts
High in healthy fats and protein—great for satiety and brain function.
Coconut Oil / Herbs
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Chocolate Lovers
This Dark Chocolate Mousse Pie with Peanut Crust proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature chocolate finish, it’s the kind of cake that turns a simple bar into something magical—even without grains or sugar-laden coatings.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this chocolate mousse pie deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Dark Chocolate Mousse Pie with Peanut Crust – Silky, Crunchy & Perfectly Low-Carb!
- Total Time: 30 mins
Description
Indulge in a rich, creamy, and guilt-free dessert experience!
Ingredients
Peanut Flour Crust
– ½ cup natural peanut butter
– 2 tablespoons butter
– 2 eggs, beaten
– ½ teaspoon vanilla extract
– 1 cup peanut flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ¼ cup low carb sugar substitute (more or less to taste)
Hershey’s Dark Chocolate Mousse
– 7-9 grams grass-fed gelatin (about 2 teaspoons or a bit more)
– ¼ cup cold water
– ⅓ cup boiling water
– ½ cup low carb sugar substitute (more or less to taste)
– ⅔ cup HERSHEY’S SPECIAL DARK Cocoa
– 2 cups cold whipping cream
– 2 teaspoons vanilla extract
Instructions
Crust:
Microwave peanut butter and butter in a medium bowl until melted.
Beat butter into peanut butter until well combined.
Stir in vanilla, beaten eggs, and sweetener.
Add the rest of the ingredients and stir until dough forms.
Press dough into a 9-inch pie pan. Use the tines of a fork to poke holes throughout the crust to prevent puffing up while baking. Bake at 325°F for 15-20 minutes.
Place on rack to cool.
Mousse Filling:
Sprinkle gelatin over cold water in a small bowl; let stand 2 minutes to soften.
Add boiling water; stir until gelatin is completely dissolved and mixture is clear.
Cool slightly.
Combine sweetener and cocoa in a large bowl; add whipping cream and vanilla.
Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff.
Pour in gelatin mixture; beat until well blended.
Spoon into pie crust. Refrigerate at least 4 hours before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 10
- Calories: 325
- Fat: 29g
- Carbohydrates: 9g
- Protein: 11g