Keto Collagen Chocolate Peanut Butter Mousse
It seems like every week there’s some new “superfood” or supplement that’s trending on social media, but collagen is one of those nutrients that actually has tried and true health benefits to back it up. It’s anti-inflammatory, is good for joint health, and also contributes to healthy skin, hair, and nails. Bone broth is a good source of it, but I’m not always in the mood to chug down a warm and/or savoury drink.
You know what I am almost always in the mood for though? Chocolate. That’s why I was super excited when Perfect Keto released their chocolate Keto Collagen mix which packs in 10g of grassfed hydrolyzed collagen and 5g of MCT healthy fats while tasting like chocolate milk instead of chicken soup. Since few things go better together than chocolate and peanut butter, I knew I had to come up with a recipe that would feature those flavors while still offering a good way to get in some collagen.
Enter this low carb chocolate peanut butter mousse! It’s super quick and easy to make, and the rich chocolate flavor from the Keto Collagen makes it so satisfying to eat. There’s also a good amount of healthy fats to make it more filling and help round out your macros for the day.
I like to eat it topped with chopped peanuts and low carb chocolate for added texture and flavor, but it’s also really tasty frozen into keto collagen popsicles or fat bombs. If you don’t have Keto Collagen Chocolate on hand, you can save 20% on your order when you use the code TRYKETO here.
Keto Collagen Chocolate Peanut Butter Mousse
Who says you can’t have collagen for dessert? This low carb chocolate peanut butter mousse made with Perfect Keto Collagen will satisfy your sweet tooth and provide a dose of healthy collagen peptides. Per serving: 255kcal, 23g fat, 10g protein, 4.5g total carbs – 1.5g fiber = 3g net carbs
- Prep Time: 10m
- Cook Time: 2h
- Total Time: 2h 10m
- Serves: 10
- Yield: 10 servings
Ingredients
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 6 tablespoons sweetener of choice, more or less to taste
- 5 ounces (140g) natural peanut butter
- 4 ounces (112g) cream cheese, softened
- 1/4 cup (60ml) unsweetened almond, macadamia, or cashew milk
- 5 scoops Perfect Keto Collagen, chocolate
Instructions
- Using a stand or handheld mixer on medium-high speed, whisk together heavy cream, vanilla, 1 scoop of Perfect Keto Collagen, and half of the sweetener until stiff peaks form, about 1 minute. Set aside.
- Using the mixer on medium speed, combine the cream cheese, peanut butter, almond milk, and remaining sweetener, Gradually add the remaining Perfect Keto Collagen, beating until smooth.
- Reduce mixer speed to low and slowly add the whipped cream, mixing until well combined.
- Transfer to a covered container and allow to set in refrigerator for at least 2 hours. Optionally, top with whipped cream, chopped peanuts and/or low carb chocolate to serve.
Notes:
- Don’t have any Keto Collagen? Pick some up here and save 20% with the code TRYKETO!
- I sweeten this recipe with half Lakanto and half erythritol. I recommend pulsing erythritol in a food processor before using to prevent graininess.
- For a thicker set to the mousse, chill your mixer bowl and whisk in the freezer for 10-15 minutes before using. You can also add 1/2t of gelatin powder during step 2.
- Be careful not to overmix! If you do, the mousse won’t set properly.
