Chocolate Chip Mousse Pie in a Jar

I love desserts that are already portioned out. They’re easy to grab out of the fridge and enjoy without worrying about overindulging. These little desserts are so satisfying and delicious. The creamy mousse and the dark chocolate cookie crust...you get it all, and without the hassle of baking!

Chocolate Chip Mousse Pie in a Jar

Makes 6 servings

Chocolate Cookie Crust:

3/4 cup almond flour

2 tablespoons unsweetened special dark cocoa powder

1 tablespoon powdered erythritol 

A pinch of salt

1 teaspoon vanilla extract

1 tablespoon + 1 teaspoon refined coconut oil, melted

Chocolate Chip Mousse:

4 ounces cream cheese, room temperature

2 tablespoons salted butter, room temperature

1/4 cup creamy peanut butter (no sugar added), or other nut butter of choice

1 tablespoon powdered erythritol 

12 drops monkfruit extract or stevia to taste (or add another tablespoon of erythritol)

1-1/2 teaspoons vanilla extract

1/2 cup heavy cream (or canned full-fat coconut milk)

3 tablespoons sugar free chocolate chips, chopped (such as Lily’s)

Optional Garnishes:

3 teaspoons sugar free chocolate chips

3 teaspoons chopped peanuts or other nut of choice

1. To make the Chocolate Cookie Crust: With a fork, mix together the almond flour, cocoa powder, erythritol and salt in a medium bowl until no lumps remain (you may pulse this mixture in a food processor, if desired). Add the vanilla extract and melted coconut oil and stir until the mixture is coated and resembles coarse crumbs. Divide equally between six small jelly jars or serving dishes (about 2 TB in each jar). Gently press down to create an even layer; set aside.

2. To make the Chocolate Chip Mousse: Add the room temperature cream cheese, butter and peanut butter to a mixing bowl. With a hand-held or standing mixer, whip on high until the mixture is well combined. Add the erythritol, monkfruit drops, vanilla extract and heavy cream. Beat until the mousse is quite fluffy and smooth. Taste and adjust sweetening, if needed. Fold in the sugar free chocolate chips. 

3. Divide the mousse equally between the six jars or serving dishes. If desired, top each dessert with a few sugar free chocolate chips and 1/2 teaspoon of chopped nuts. Place lids on jars and refrigerate until ready to serve.

Nutritional Information per serving: 351 calories, 8.5 g carbohydrate (3.8 g dietary fiber, 1.4 g sugars), 33.2 g total fat (14.8 g saturated fat, 0 g trans fat), 60 mg cholesterol, 168 mg sodium, 51.5 mg calcium, 106 mg potassium, 584 mg Vit A, 1 mg iron, 7.5 g protein. Net carbs per serving: 4.7 grams

Photos and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Cranberry Pecan Drop Scones

These delicious low carb scones make a lovely addition to breakfast or brunch. The fact that they’re a batter drop scone makes them even easier to prepare than regular scones that require that you roll out the dough. I used a large cookie scoop (or you can use an ice cream scoop) to create the perfectly round shape. They call for unsweetened dried cranberries, which can be hard to find. I make my own every fall when fresh cranberries are available and they keep well stored in the refrigerator for the remainder of the year. (Click here for the recipe I recommend.) These scones freeze well, making them easy to thaw and reheat in the oven whenever you have the desire to serve high tea in the afternoon!

Low Carb Cranberry Pecan Drop Scones

Makes 12 servings

1/4 cup coconut flour

1 3/4 cups almond flour

1/3 cup granulated erythritol (I used LaKanto Monkfruit sweetener)

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/8 teaspoon salt

1/3 cup unsweetened dried cranberries, chopped

1/4 cup chopped pecans

1/2 cup sour cream

3 eggs, lightly beaten

2 tablespoons refined coconut oil, melted (or avocado oil)

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper; set aside.

2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum and salt until no lumps remain. Stir in the chopped unsweetened cranberries and pecans. Add the remaining ingredients and beat until well combined and a thick batter forms.

3. Using a large cookie scoop (about 1/4 cup), drop batter onto the prepared baking sheet, leaving at least 1-inch between scones. Flatten slightly with wet fingers so the tops are not rounded. Bake in the preheated oven for 25-27 minutes until firm to the touch and the scones are lightly browned.

4. Remove from oven and allow the scones to cool on the pan for a few minutes before transferring to a wire rack to cool completely. Serve with Devonshire clotted cream or room temperature butter. 

5. The cooled scones can be stored in an airtight container at room temperature for 3-4 days or wrapped well with plastic wrap and frozen for 2 months. Thaw to room temperature before reheating at 350 degrees for about 6 minutes or until warmed through.

Nutritional Information per scone: 177 calories, 7 g carbohydrate (3.4 g dietary fiber, 0.9 g sugars), 15.4 g total fat (4.6 g saturated fat, 0 g trans fat), 51 mg cholesterol, 147 mg sodium, 111.5 mg calcium, 160 mg potassium, 1 mg iron, 5.9 g protein. Net carbs per scone: 3.6 grams

Photos and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission.