Keto desserts don’t get any easier than this peanut butter mousse. Sweet and creamy and oh so easy to make. 5 simple ingredients and 5 minutes is all it takes for this amazing low carb recipe. And less than 6g carbs per serving!
This deceptively simple keto peanut butter mousse recipe was originally created for All Day I Dream About food by Leeann of Cut The Wheat, Ditch The Sugar. She was a fellow low carb blogger back in 2014 and although she no longer maintains her website, this amazing 5 minute peanut butter dessert stands the test of time.
It is an extremely popular keto recipe and you can see the appeal. A cheesecake based mousse with the salty sweet flavor of peanut butter and it only takes 5 minutes to make? You could make this fresh every day, if you were so inclined!
So I decided to revisit the recipe and update it a little bit so it was more to my own taste.
And I thought it would be fun to do a new instructional video to show you just how easy it is to make. Enjoy!
5 Minute Keto Desserts
The great part about recipes like this one is just how simple they are to prepare. We often think that a good dessert has to take time and effort and lots of complicated technique. But when you taste the creamy richness of this peanut butter mousse, you will realize that the brilliance is in the simplicity.
Did friends suddenly drop in for dinner? Do you have an intense craving for something sweet but don’t want to blow your diet? Did you have a bad day and just need to indulge in a little self-care that’s still keto friendly?
Then this is your recipe, my friends! Because it really does take only 5 minutes and the flavors are out of this world. Especially if you top it with a wee bit of homemade sugar-free chocolate sauce.
Tips for No Bake Peanut Butter Mousse
Sweetener Options: One of the things I changed in this recipe is the sweetener. I no longer use stevia very often, in part because my son seems to have developed a bit of an allergy, and in part because so many readers object to the bitter aftertaste.
So I used my favorite sweetener, Swerve, and used the powdered variety to keep it smooth and creamy. But this is a very forgiving recipe, as you will see if you watch the video, and you could use any sweetener that you prefer. If your sweetener makes the peanut butter mixture too thick, simply add a little more cream to thin it out.
You also want to sweeten it to taste. I find I need very little sweetener for recipes like this one, but you may need more or less, depending on your preferences. If you find you didn’t sweeten it quite enough, you can add a bit more toward the end.
Nut Butter Options: I also decided to add a little more peanut butter to the recipe to amp up the flavor, as two tablespoons didn’t seem like enough. If you’re not a fan of peanut butter or trying to avoid legumes, creamy almond butter would work just as well.
Serving Options: This is a very calorific rich dessert. The original recipe was split into 3 servings but I actually divided mine into 4 and it was plenty. You could divide it into even more and pipe it into little shot glasses for a cute dessert shooter. Perfect for a little cocktail or appetizer party.
Room temperature ingredients: As always with recipes like this, you want your cream cheese properly softened and your nut butter unrefrigerated. They will be much easier to combine when they are room temperature.
The only thing you want chilled is the heavy cream. Make sure you take that out only just before you whip it. Warm cream does not whip willingly into stiff peaks.
Chocolate Topping: Should you are shouldn’t you? That, my friend, is entirely up to you. I will say, it doesn’t take more than a wee drizzle to really turn this peanut butter mousse into a spectacular keto dessert.
You can use my homemade sugar free fudge sauce, or drizzle it with my new sugar-free chocolate syrup. Both would be fabulous!
Keto Peanut Butter Mousse
Ingredients
- ½ cup heavy whipping cream (more if needed to thin the mixture)
- 4 oz cream cheese (softened)
- 1/4 cup natural peanut butter (no sugar added)
- 1/4 cup powdered Swerve Sweetener
- ½ tsp vanilla extract
Instructions
- In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside.
- In another medium bowl, beat together the cream cheese and peanut butter until smooth and creamy. Add the sweetener and vanilla. If your peanut butter is unsalted, add a pinch of salt as well. Beat until smooth.
- If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined.
- Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses.
- Drizzle with a little low carb chocolate sauce, if desired.
