5 minute desserts don’t get an easier than this sweet and creamy keto peanut butter mousse. This low carb mousse recipe will help you keep those girl scout cookie cravings at bay!
As you read this, I am just waking up to the warmth and sunshine of a Florida morning. At least, we hope I will be waking up to warmth and sunshine, as this is our long awaited and much-deserved vacation. We are making the trip down to see my father and his wife on Longboat Key and then we will make our way back up to Orlando for a few fun days at Disney.
So please welcome my guest poster, Leeann of Cut The Wheat, Ditch The Sugar. I have only just recently gotten to know Leeann, but she’s such a lovely fellow low carb blogger. She’s supportive and friendly and strikes me as an all-around great person. So when I knew I’d need some friends to fill in while I was away, I asked her immediately. Please make sure you check out her great blog too!
5 Minute Desserts
We all love fancy cakes and tortes that take hours to prepare. Unfortunately, we don’t always have time to make them. If you’re anything like me and you’re prone to going off track when you become too hungry, you often need something to calm the demands of a sweet tooth that takes no more than a few minutes to prepare. Why? Well, because those Girl Scout cookies peering at you from across the kitchen are looking mighty good right now—and convenient. Enter 5 minute desserts like creamy keto peanut butter mousse!
With just a few ingredients, this delicious low carb mousse will give the ol’ one-two when a sweets craving hits hard. A dose of healthy fats means your tummy grumbles will be quieted for hours as well.
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If you’re legume free, you could easily substitute almond or sunflower butter for the peanut butter. Your kids will love this low carb mousse, and so will everyone else in your family. Top it off with some shaved sugar free chocolate, or stir some right in before you serve it. Your taste buds will thank you—and you’ll be happy you didn’t fall victim to those evil Tagalongs.
Want more great Low Carb Dessert Recipes? Check out our Best Low Carb Desserts Pinterest Board.
How to Make Low Carb Peanut Butter Mousse
- ½ C heavy whipping cream about one cup whipped
- 4 oz. cream cheese or Neufchatel cheese
- 2 T natural peanut butter no sugar added
- ½ tsp. vanilla extract
- 7-10 drops stevia extract equiv. 1/3 cup, or to taste
- Whip your whipping cream to stiff peaks in a medium bowl with a hand mixer and set aside.
- In another medium sized bowl, beat together cream cheese, peanut butter, vanilla extract and stevia until smooth and creamy.
- Add in whipped cream and mix on medium speed for about one minute or until the resulting mousse is light, fluffy and no lumps remain.
- Serve peanut butter mousse immediately or store in refrigerator up to a week. Top with sugar free dark chocolate shavings if desired.
Nutrition Information Per Serving:
325 calories, 4 g carbs, 1 g fiber, (3 g net carbs), 30 g fat, 5 g protein
steph@stephsbitebybite says
Oh spoonfuls and spoonfuls of this could be shoved in my mouth!
Carolyn says
Yeah, me too!
Linda says
How much is each serving? I am assuming 1/2 cup? Thanks.
Carolyn says
That sounds about right, per the ingredients.
Erin @ The Spiffy Cookie says
I freaking adore peanut butter mousse so this definitely wold prevent me from grabbing any other dessert or GS cookies in the vicinity. Or maybe I’d just pile it all on top haha.
Shannon says
I made this tonight and it was yummy! I am wondering though if Swerve could be subbed for stevia and if so, in what amount?
Carolyn says
I think she gave you the equivalent of 1/3 cup in the recipe.
Shannon says
Oh okay! When I read the recipe I thought it was saying 1/3 cup if it was a non-liquid stevia (like the baking bag of truvia). Ok , I will try with 1/3 cup Swerve next time. Thanks!
Carolyn says
I think that’s what she means. I think the suggestion is any equivalency to 1/3 cup sugar, in sweetness. And since Swerve measures like sugar, that would be the amount you want.
joan says
Welcome to Florida! I live near Longboat and it is indeed warm and sunny Enjoy your vacation while we enjoy your mousse!
Carolyn says
Thanks!
Chris Watson says
I live in Ellenton, FL looking forward to trying this, does the cream cheese need to be softened?
Darlene says
I was also wondering about using swerve. Should it be regular or the confectioner type?
Carolyn says
Confectioner’s would give you the best consistency.
MonaKarel says
Looks like this could also be a good cookie/cake filling. With the MIM chocolate muffin??? Mmmmmmm
Carolyn says
Sounds great to me!
Bonnie says
If I used regular peanut butter how much liquid stevia should I use? About half?
Carolyn says
Good question. I’d advise tasting it and adding more to your liking.
charlotte says
this looks…
ABSOLUTLY AMAZING!!!!!!!!!!!!!!!!!!!!!!!!
FrenchSophie says
I can’t believe I did not like PB when I moved in the US. I still dont eat it like that, without anything else, but in cookies or even better, in that mousse: super yummy.
I had to substitute the cream cheese by Mascarpone because it’s what I had in the fridge and it worked fine. However I was wondering if one can substitute some cream by some egg to lower the calories ?
Thanks again for all these fantastic recipes.
Carolyn says
If you subbed an egg, I am guessing you would want to whip the egg whites to get them to be the right consistency. That might work well, as in real chocolate mousse.
Candice says
Looks light and yummy! Can’t wait to try this.
Tarryn says
I just made this and am enjoying a bowl of it right now….mmmmm!
Loretta says
I was thinking of this last nite after coming home from a burger joint where I met a friend for a cup of coffee and a get together. I did not give in to the many goodies I could have partaken of there. I had read this recipe earlier and on the way home decided I was going to whip it up upon arrival. Which I promptly did and enjoyed a serving last nite and another today. It was delicious and so easy. These are the kind of recipes I love. Thank you.
anna says
Wow!!!!!! Delicious.
jacqui says
I’m going to try this tonight, i’ve just started “serious” low carb and am in nutritional ketosis. I’ve been guzzling coconut oil and ghee and then this morning I realised – CREAM, I can eat CREAM instead…. I couldn’t get the smile off my face.
Anyway, I do have a question. For the peanut butter, is 2T teaspoons, or tablespoons???
Thanks
Jacqui
Carolyn says
A capital T usually designates Tablespoons. Hope you enjoy it!
Kathy says
Delicious! I expecially loved that it was so quick and easy to make…it was a company worthy dessert made on a whim, and was really appreciated by my guests.
Michelle from Phx says
I’ve been obsessed with your website for a few months now but this is the first comment I’ve left. I made this last night with 7 drops of Stevia extract and was sad that it was not sweet enough. However I have made a few other low carb treats with my Stevia extract drops and found the same thing (maybe it’s just my brand). So my conclusion was not to waste it, rather I sprinkled a touch of Sweet n Low on it and stirred it up for a fine sweet PB treat! Next time I make this super speedy treat I’ll use my erythritol powder instead of my Stevia extract. Hope this may help others in pursuit of a sweet PB delectable. Thanks so much for posting sweet things for diabetics and low-carbers alike! Keep up the amazing work. You are an inspiration to us all. 🙂
sandi says
wonder if we could sub pb flour for the pb? if so how much
Carolyn says
That will depend on the Peanut flour. If it’s the powdery partially defatted kind, you’d want less – maybe 1/2 cup to 2/3 cup. If it’s just ground peanuts and isn’t powdery, you want the same amount as the almond flour.
cindy p says
Where do you buy swerve? Would splenda work?
Catherine says
What is a serving size? And how much does this make? Can’t wait to try it – thanks!
Carolyn says
It makes 3 servings so a serving size is 1/3 of the recipe. It’s a guest post so I don’t know exactly how much that is.
Natalie R says
This looks amazing! If I don’t eat cream cheese though, would yogurt work as a substitute? I have Icelandic Skyr at home, which is a little thicker than sour cream.
Carolyn says
It’s certainly worth a try!
judy says
I used PB2 in place of the peanut butter and added mini sf chocolate chips. Thank you so much for your recipes!
Becca Humohreys says
Assuming sufficient willpower, would this freeze well?
Carolyn says
I really don’t know. I’ve made frozen popsicles with similar ingredients but they were meant to be eaten frozen, not thawed.
Keith says
What a Hit!!! I made this mousse this morning and it was awesome. My wife doesn’t eat any kind of sweeteners so I just put a teaspoon of vanilla extract along with about 2 tbs of canned whip cream in the mixture and mixed it. Man it was awesome. I think the cream cheese, vanilla extract and canned whipped cream gave it plenty of sweetness. It was very sweet tasting and good. *****
Wendy says
I made this today, and I am so very happy! I’ve been looking for a decent low carb desert for a while now. I used way less stevia (3 drops) because I don’t really like it. I also added 2 teaspoons of unsweetened cocoa. Delish!
Carolyn says
So glad you liked it!
Ashlee says
This is so good and easy! It tastes like your eating something very sugary and you’re not! I can imagine this being amazing chilled too!
Nicole says
I also used canned whipped cream because I don’t have sweeteners on hand, and it is SO GOOD! Just taste testing it made me feel like I was going to explode, haha.
Caroline says
I used PB2 powder & granulated Truvia and it came out great! Wonderful after a few hours in the fridge. Definitely need to try the sugar free chocolate chip trick someone mentioned!
Stephanie says
I’ve just made this and it’s AMAZING. I want to find out if it tastes more like pb cheesecake if I freeze it, but there isn’t going to be any left to try. I used 8 packets of Truvia and Kirkland brand creamy natural peanut butter.
Harriet Batewell says
I made the peanut butter mousse, WOW! It’s beautiful, easy and delicious. I just (10 mos. ago) moved to Florida and I gained 25 pounds. I have no friends here and used food as my comfort. Now I joined the Y and a book reading club at the public library to get off the pitty pot! I still have no friends, but at least I’m not eating gobs of food. Thank you for your recipes and advice.
Natalie says
I made this tonight as a quick dessert because my husband and I both wanted a little sweet treat. He’s a peanut butter lover and this was perfect! I shaved some dark chocolate over the top and loved it! What an easy and delicious recipe!
Dlonda says
Can you use Truvia instead of liquid stevia?
Carolyn says
Yes but you may want to powder it since it will be gritty if you don’t.
Vanessa says
This is so good! I am finishing my first week of Keto and I’m already having major sugar cravings – I used up the last of my willpower to buy the ingredients to make this and I’m so glad. Subbed in a little less than 1/3 cup of Xyla and it is perfect. Plus it doesn’t take much to satiate me.
Hayley says
Oh my goodness. Having a “first day of the cycle” kinda day today and typed in “cream cheese, heavy cream, peanut butter” into Google and was not disappointed by the results. I did modify this just a tad by adding in a TBSP of cocoa (unsweetened) with a half tsp of Stevia, and a few cut-up fresh strawberries and I have to say that this really saved my day. Thank you so much for posting this recipe. I will be checking out your site for even more low carb ideas!
Carolyn says
Glad it satisfied!
Kay says
I loved this!!
Mike says
Thank you so much for this it saved me fron cheating
Janice says
No question awesome delish. What if I ate the whole thing as long as I am still within my macros?
Nin says
So… I didn’t make this right AT ALL!! I didn’t see the “directions” button so I just mixed all the ingredients together. It’s if a different consistency, but let me tell you! As a non-fan of peanut butter, this stuff is amazing!
Sarah says
THIS???
Amazeballs. Seriously. Thank you.
Kathy Shires says
I made this for a gathering and it was delicious but… I have a bunch leftover and that is dangerous for me. Has anyone ever put this in the freezer? Yay or nay?
Carolyn says
I think it would be fine in the freezer!
Eric Flint says
This really tastes too good to be true.
How does this only have 3 net carbs per serving? Swerve has 3 carbs per tsp, this calls for 1/3 cup, which is equivalent to 16 tsp. That would be a total of 48 carbs for the whole batch and 16 carbs per serving (assuming 3 servings). Am I missing something?
Carolyn says
You are missing something! Check out my nutritional disclaimer at the bottom of each post and see why you should not count any erythritol in your carb counts.
Emily says
Can sweet n low be used to replace the stevia? Or can I just not use a sweetener all together?
Carolyn says
It needs a sweetener of some sort. You can try what you like best.