Peanut Butter Mousse
Three real ingredients + two micro-scoops = peanut butter cup filling, 0g added sugar.
Natural peanut butter folded into whipped cream sweetened with 80 mg of pure sucralose. Natural PB is just peanuts and salt — all the sugar in a normal peanut butter dessert is added — so this one skips it entirely and tastes like the center of a peanut butter cup.
Sucralose Dose
8 × 10 mg scoops (80 mg total)
≈ 1/4 cup of sugar
SCOOP MATH: 1 × 10 MG SCOOP ≈ 1.5 TSP SUGAR // 1 × 100 MG SCOOP ≈ 5 TBSP SUGAR // 333 MG ≈ 1 CUP.
Scaling up or down? Run it through the converter.
Ingredients — 6 servings
Method — 4 steps
Whip the cold cream with the sucralose and vanilla to soft peaks.
Stir 2 big spoonfuls of the whipped cream into the peanut butter to loosen it.
Fold the loosened peanut butter back into the rest of the cream in two additions — stop while it's still billowy.
Spoon into six cups, finish with flaky salt, and serve (or chill 30 minutes for a firmer set).
Tips
- Check the peanut butter label: 'just peanuts, salt.' Standard PB carries added sugar and defeats the whole point.
- The loosening step matters — folding stiff PB straight in deflates the cream.
- Freeze spoonfuls on parchment for 2 hours and you have peanut-butter bonbons.
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