Low-Carb PB&J Mousse Recipe
This whipped mousse is fiber-rich and packed with heart-smart fats – but you wouldn’t even know it if we didn’t tell you. Low carb, vegan and naturally gluten-free, this PB&J Mousse still feels decadently indulgent.
Make it at home with our Eat Fit-approved recipe, or pick it up from FUEL Café + Market at Ochsner Fitness Center. (Order ahead to stock up on a batch or two to keep on hand!)
Ingredients
- For the PB Mousse
- 4 tablespoons chia seeds
- 1 cup almond milk, vanilla, unsweetened
- ¼ teaspoon vanilla extract
- 1 teaspoon Swerve Sweetener
- 1 cup canned coconut milk, unsweetened
- 2 ½ tablespoons almond butter or peanut butter
- For the Strawberry Jam
- 2 ½ cups fresh strawberries
- ¼ cup water
- ½ cup Swerve Sweetener
- ½ teaspoon xanthan gum
- For the Whipped Peanut Butter
- 1 cup canned coconut milk, unsweetened
- 2 ½ tablespoons almond butter or peanut butter
- 1 tablespoon Swerve Sweetener
Instructions
- For the PB Chia Mousse: Combine all ingredients in a food processor, and whip for 30 seconds or until smooth and a bit fluffy. Transfer into a container and freeze for one hour, then refrigerate until ready to serve.
- For the Strawberry Jam: In a large saucepan over medium heat, add strawberries and water. Mash berries with water then bring to a slow boil. Continue to cook strawberries down until excess water is cooked off, approximately five minutes. Remove from heat and allow to cool. After about 10-15 minutes, add in xanthan gum and Swerve and stir until combined and Swerve has dissolved.
- For the Whipped Peanut Butter: Refrigerate coconut milk for at least an hour. Put all ingredients in food processor and blend until smooth.
- To assemble: In a clear cup or bowl, layer approximately 3 ounces each of chia mousse, jam and whipped peanut butter cream. Serve chilled.
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