crust ingredients:

• 2 1/2 cup almond flour
• 1/3 cup erythritol (or sweetener of choice. i did 1/4 cup erythritol + 2 tbsp Splenda to cut the “cooling” sensation)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup butter
• 1 large egg
• 1/2 tsp vanilla

mousse ingredients:

• 1/2 stick (4 tbsp) butter
• 2 oz. cream cheese
• 1 tbsp cocoa powder
• 1 tbsp Swerve confectioners’
• 1/2 tsp vanilla
• 1/3 cup heavy cream
• 1 square 85% dark chocolate/keto-friendly chocolate of choice, grated (optional garnish, i only needed 1/2 a square)

crust directions:

note - this crust recipe makes TWO (2) BATCHES of SIX (6) mini-pie crusts. i put the other half of the dough in the freezer because the mousse recipe only makes enough for (6) cups.

• preheat oven to 350•

• mix almond flour, sweetener, cinnamon, and salt in a bowl & pour mixture into food processor.

• melt butter in a separate bowl and add vanilla

• add butter/vanilla + egg to food processor and blend until dough is formed

• remove the dough from the food processor, grab golf-ball sized handfuls and press them out flat into discs. if you have a circular cookie-cutter, use it. drape dough discs into a greased muffin-tin and GENTLY push the disc all the way down into the cup. once you’ve placed them all, GENTLY push tiny fork-holes in the bottom of each crust so they don’t bubble while baking.

• bake crusts for 10-12 mins or until they develop a nice golden brown color.

• let crusts cool before filling. (i threw mine in the freezer for a few mins while i was making the mousse.)

mousse directions:

• melt butter and add sweetener (i used a mixer to make sure everything combined smoothly and evenly)

• stir in melted cream cheese

• add cocoa powder

• in a separate (cold, preferably metal) bowl, whip the cream and add vanilla.

• gently fold the whipped cream into the butter/cream cheese mixture. mix thoroughly. (try not to knock too much air out of your mousse by overmixing.)

• when mini-crusts have fully cooled, spoon 1-2 tsp of mousse filling into each cup. (press the mousse down into every corner/nook/cranny!)

• finely grate your chocolate square and generously sprinkle onto each cup. chill for at least 30-40 mins before serving.

macros per (1) cup: * 348 calories * 2.75g net carbs * 36g fat * 7g protein

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chocolate peanut butter cup filling

• 3 squares Lindt Excellence 90% special dark chocolate
• 1/8 cup heavy whipping cream
• 1/3 cup coconut oil
• 2 tbsp peanut butter
• 1 tsp vanilla
• pinch of sea salt

melt all ingredients together slowly in a double boiler. (aka: metal bowl over a saucepan with some boiling water.) wait until your almond flour mini-crusts are cool before filling with mixture. set and chill in the fridge for 1-2 hours before serving.

serving size: 1 chocolate PB cup. (the recipe makes enough filling for 6 cups. i used the other half of leftover almond flour crust that i’d kept in the freezer for a few days.)

calories: 362 fat: 36g carbs: 4g net protein: 7.6g

you can also cut some carbs here by using your own preferred keto-friendly chocolate & excluding the heavy cream. (but i like the flavor of the real stuff & i do lazy keto. also, i think the HWC makes them deliciously creamy.)