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. Both micro-scoops ship in the 100 g bag.
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.
[Creator_Video]
[Creator_Video_Slot] — coming soon
Filmed this one? Tag us and your video lands right here, credited to you.
[More_Desserts]
2-Minute Chocolate Mousse
Chocolate mousse from one bowl and a whisk — 0g added sugar, no eggs, no melting.
RecipeNo-Bake Cheesecake Cups
Cheesecake with zero oven and 0g added sugar — whip, fold, chill, done.
RecipeFrozen Yogurt Bark
Snap-apart froyo bark from one sheet pan — Greek yogurt, real berries, 0g added sugar.
Recipe[Get_The_Scoops]
This recipe is measured in our scoops.
The 100 g bag of pure, batch-tested sucralose ships with the exact 10 mg and 100 mg micro-scoops these recipes use — enough sweetness for roughly 300 cups of sugar, with the third-party COA published for every lot.