Keto peanut butter brownie tart with fudgy chocolate crust, creamy peanut butter mousse, and sugar-free chocolate ganache.

Scale

Brownie Crust:

1 1/2 cups almond flour

1/4 cup unsweetened cocoa powder

1/2 cup powdered keto sweetener

1/4 tsp salt

1/2 tsp baking powder

1/3 cup unsalted butter, melted

1 large egg

1 tsp vanilla extract

Peanut Butter Mousse:

3/4 cup creamy peanut butter

3/4 cup heavy whipping cream

1/4 cup powdered keto sweetener

1 tsp vanilla extract

Pinch of salt

Chocolate Ganache:

1/2 cup sugar-free chocolate chips

1/4 cup heavy cream

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1. Preheat oven to 350°F and prepare tart pan.

2. Mix brownie crust ingredients and press into pan.

3. Bake 12–15 minutes and cool completely.

4. Whip cream to soft peaks.

5. Mix peanut butter, sweetener, vanilla, and salt.

6. Fold whipped cream into peanut butter mixture.

7. Spread over crust and chill 30 minutes.

8. Heat cream and melt chocolate for ganache.

9. Pour ganache over mousse and chill until set.

Use powdered sweetener for smooth texture.

Chill between layers for best results.

Serve chilled.