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!
- 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
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In a medium bowl, whip the 1/2 cup of cream until it holds stiff peaks. Set aside.
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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.
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If your mixture is overly thick, add about 2 tbsp heavy cream to lighten it and beat until combined.
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Gently fold in the whipped cream until no streaks remain. Spoon or pipe into little dessert glasses.
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Drizzle with a little low carb chocolate sauce, if desired.
[email protected] says
Oh spoonfuls and spoonfuls of this could be shoved in my mouth!
Carolyn says
Yeah, me too!
Sheryl says
I am so happy to receive your keto blogs and recipes! I have your cookbook and love it!
Thanks for helping me with my keto journey!
Littlerip says
I have to say this IS my favourite, by far!!!
Bianca says
I only have monk fruit sweetener can I use that or does it have to be powdered sweetener
Carolyn says
If it’s not powdered, it’s going to be quite gritty!
Terina Charpentier says
I put my monk fruit sugar in my Magic Bullet and pulse to make it powdered sugar.
Nick says
Thanks Terina! I dug out the old magic bullet and used it to pulverize the xylitol for the mousse and it worked great! My wife can’t handle Swerve or Stevia so I used allulose for the sugar-free chocolate syrup and xylitol for the mousse and got good results from both. Carolyn, are there any down sides to using one of these instead of Swerve in other recipes going forward? This was a very forgiving recipe as you said, but where might I run into problems using these or Bocha in the future? I’ve had to take up baking since my wife can’t stay on her feet for long now. She used to be “that girl”, and I’ve gotten her to become a fan of yours. Thanks for all of your efforts and for sharing them with us!!
Carolyn says
Hi Nick… Do you have my baking book? In that, I outline all the pros and cons of every sweetener. And yes, there could be issues, since neither allulose nor BochaSweet nor xylitol will give you a crisp texture in things like cookies.
Laurie Phillips says
You can powder any sweetener with a coffee grinder which saves money. I do it all the time. I dont care for taste of serve but use truvia and pyure. Hope this helps.
Lp
Nick says
Yes I do. I just got it recently and that’s why I referred to my wife as “that girl”. I’ll check it out for the info. I just saw the recipe for the peanut butter mousse in my email 2 days ago and couldn’t wait to get to it. It was great. Looks like I’ll turn to page 35 and get busy. Thanks!
Carolyn says
Oh good! That goes into great detail about the sweeteners and their various properties. They all have pros and cons when it comes to achieving the texture/consistency you want.
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.
Katherine says
I used Swerve, add a tablespoon taste, then add a little more. It takes a lot less than you think!
Anna says
I made the mistake of thinking it was 1/3 cup of swerve. Had to add more whipper cream because it was insanely sweet. Wish I scrolled down to your comment lol
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.
Christina Bowling says
Made it several times.
I think the chocolate sauce narrative should read”Should you OR shouldn’t you” not” ARE”.
I always top with sugar free chocolate sauce AND Lily’s sugar free dark chocolate chips 😋.So good😀
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.
Pat says
Seems like tapping into a Keto group in the area would be a great way to meet like-minded people. 🙂
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.
Gem says
I just tried this with my other half and we both thought it was amazing! I can definitely get used to Keto now!
Renita says
This looks wonderful. I’m looking for a vanilla mousse that my kids can use for a fruit dip (I have a non-PB fan). Would I need to increase any other ingredients if I leave the PB out? Thanks!
Carolyn says
Use this recipe instead. https://alldayidreamaboutfood.com/low-carb-white-chocolate-mousse/
Colleen says
Ahh! I initially tried a peanut butter mouse from a keto cookbook. I followed the instructions precisely and it came out ALL SORTS OF WRONG. But I liked the idea of a peanut butter mouse, and so I googled it and found this recipe. This is exactly what I dreamed of! So freaking delicious!!! I can’t wait to share with family and friends! Thanks!
Carolyn says
Glad you like it!
Mark says
That was good. Definitely took the edge off for sure! Next time I’d add more PB and less cream cheese though. Maybe even some unsweetened cocoa powder, too.
Susan says
Hi, Carolyn Just made this – after a Sugar Craving so BIG it threatened my 5 months of going Sugar-Free(!). It really did only take 5 minutes, and really hit my Sweet Spot. And I am now satiated and very happy … Thank you for posting.
All the best.
Carolyn says
Glad to hear it!
Gillian says
THANK YOU! I’m in my 1st week of keto and needed something just like this. I modified it a bit. I used extra heavy cream, added a Tbs of unsweetened cocoa, 2 Tbs PB2 powder instead of peanut butter, and I only used a Tbsp of Truvia.
Had 2 spoon full and I was satisfied. I put some in a jar in my freezer and the rest in my fridge.
Carolyn says
Sounds perfect!
Sharon says
Could I use a hazelnut chocolate nut butter in place of the peanut butter? Looking forward to try this!!
Carolyn says
Sure, it would be delicious!
Sharon says
Great, tk you so much
Emily says
This was so good! I put it on top of some keto fudge brownies and it was the best sugar free dessert I’ve ever eaten, hands down. It was really easy to whip up too
Carolyn says
So glad to hear it!
jade says
Why is it, that most Keto recipes do NOT have the Amount of SERVINGS in each recipe? Even in the calorie, carb, protein info… it’s NOT in There Either!! Please start putting number of SERVINGS IN…Ty…
Carolyn says
Hi Jade. I have NO idea what you are talking about. The number of servings (which is three) is written RIGHT AT THE TOP OF THE RECIPE!
And, my dear friend, all of the nutritional info is right there at the bottom of the recipe.
rRobin Hussey says
Where does the 4 gms of carbs come from? It looks close to zero carbs to me. I did make it and it was wonderful.
Carolyn says
Even sugar free peanut butter has carbs (3 per tablespoon), and cream cheese has 1 to 2 carbs per ounce.
Steph says
I love peanut butter mousse! Such a great recipe!
Sommer says
Love that I can enjoy a sweet treat guilt free!
Heather says
This is the perfect quick dessert and satisfies my sweet tooth 🙂
Aimee Shugarman says
I make this regularly and our family devours it. Thanks for a great low carb, easy treat!
Jen says
This is exactly what I needed to satisfy my sweet tooth! Thank you!
Beth says
Oh. My. This was fabulous!! I used liquid Stevia, just a little, like two squirts, in place of the quarter cup of sugar replacement. I also made ganache with half a cup of whipping cream and Lillys chocolate… Drizzled that over the top and my husband and I were in heaven!!!This is our newest favorite! Caloric but worth every bite!!
Carolyn says
So glad you liked it!
sue says
Is this intended to be a soft mousse….or can it be chilled as a cheesecake mixture (texture)….thank you
Carolyn says
It can easily be chilled and served cold.
Monica says
Omg this is soooo good! Definitely satisfies a sugar craving! I made it exactly to the recipe and will definitely make it again 🤤😍!
Carolyn says
So glad you liked it!
Terri says
This was excellent! I needed this SO much.
Lanée Johnson says
Just EXCELLENT! Thank you for another great recipe!
Bonnie Hanna says
Please place me on mailing list
Loren says
How long does this stay in the fridge? I’m the only Ketoer in the house.
Carolyn says
It doesn’t have eggs or anything so as long as your dairy is fresh and not about to go bad, it should last a week or so.
Jane says
AMAZING!!! Honestly, I could eat my weight in this every week. Thank you for such a yummy treat.
Ananda says
I made this with only half the heavy cream because I realized too late I didn’t have enough. It turned out almost as a pb fudge once refrigerated. Absolutely delicious! I made again with the correct amount of heavy cream a few weeks later and it was not as good. It doesn’t have much of a pb flavor at all. Will definitely make again with half the cream.
Jimmy says
I made with double the cream and actually like it better…the pb flavor is a little too rich for me.
Lauren says
So good!! An absolute win! Quick, super easy – thank you!!
Amanda s trinidad says
So I just made this and in love!!!! I want to make it into a pie. Any crust recipes and how long would I have to bake the crust?
Carolyn says
If you want a chocolate crust, I have one here: https://alldayidreamaboutfood.com/low-carb-chocolate-peppermint-ganache-pie/
Jimmy says
Not my favorite keto dessert, but pretty good. I actually like this better without the cream cheese. Just my own personal preference. Its easy enough to make, however, and works well with the keto diet.
mary says
what brand peanut butter do you use?
Carolyn says
Depends. Sometimes I use the Thrive Market brand or sometimes Justin’s. Both very creamy. The old fashioned PB at Safeway (organic) is good too!
ada says
Hi I saw that you mention that serving size is 1/3 of recipe but the nutritional table you provided and its also indicated on top of the recipe that its 1/4 of the recipe. Also your summary of carbs at the bottom says 3 net carbs but nutritional table indicates 5.8 carbs minus some fiber to give close to 4 net carbs per 1/4 of the recipe. But in your comments you keep saying serving is 1/3 of recipe and only 3 net carbs so do we assume its 3 net carbs for 1/3? Then the serving size in recipe itself and nutritional table needs to be revised – how could it be 4 net carbs for 1/4 of recipe??? Thanks
Carolyn says
So this is an updated recipe and I may have forgotten to change my recipe notes. But it does serve 4 and the nutritional in the actual nutritional label are correct based on the 4 servings.
Danielle says
What is a serving? 1 cup? 2 cups? I need to know. I’m counting my macros and the protein and fat are right but it’s saying 11 net carbs when I do 1/4 of this recipe and it mentions 5…… Can someone please tell me what is considered a serving in this recipe
Carolyn says
It’s about 1/3 cup. But the program you are using to calculate is probably factoring in erythritol, which would account for the difference.
Danielle says
Thank you so much! I’m using Carb Manager but I uploaded the recipe on My Fitness Pal. Some Atkins bars I eat don’t count Erythritol on the app and it’s different than what the packaging says. This cleared up so much and this was yummy I made it 2 days in a row! =)
Carolyn says
Glad we figured it out!
Lois Hemphill says
I wanted something sweet last night and found this recipe. I didn’t have whipping cream and it was too late to go to a store (which I wouldn’t have because of the virus stay at home order), so I used a pkg. of sugar free instant vanilla pudding and only 1 cup of milk in it. After I mixed everything together, I then drizzled some S-F chocolate sauce over it. It tasted like a no bake peanut butter cheesecake and would taste really good in a graham cracker crust. Yum. Thanks for the recipe. My husband said I could make it any time.
Enisha Sims says
Can Almond Butter be used in place of peanut butter? I love this page btw
Carolyn says
You bet!
Jen says
Can nut pod creamer be substituted for the heavy whipping cream?
Carolyn says
No, because it doesn’t whip. You won’t be able to fold it in for a light mousse.
Alyssia says
This is among the best keto desserts I have tried, but I am non-dairy (it causes wicked sinus/inflammatory/gut issues with me). So, in place of the heavy cream, I am using Silk’s non-dairy heavy cream and Vio-life non-dairy cream cheese. Instead of using any sweeteners with erythritol as an ingredient (it gives me headaches/gas), I am just using the stevia/monk fruit squirtable drops by Whole Earth. This is truly a guilt-free dessert and can be made with sunflower butter or almond butter as well. I also add chia seeds into the recipe, a drop of cake batter flavoring extract in addition to the vanilla, a pinch of salt, and drizzle on melted dark chocolate. 🙂 Thank you for a good foundation to a great dessert.
Carolyn says
Hey Alyssia… funny, I JUST discovered Violife and think it’s great. I actually have a new recipe coming tomorrow using it and it’s a dairy free (and vegan… by accident) peanut butter pie!
Glenys says
Oh fabulous to see others trying dairy free and your new recipe coming tomorrow – look forward to it! I am going to try this recipe with coconut cream chilled from the fridge – it might not be quite the same but it still sounds like it will be pretty yummy to me – we are having guests over so if it’s good I might share it!!
Cheers Carolyn – you come up with some great ideas….
Mike Roberts says
This was fantastic! Great texture and perfect sweetness. This one is a keeper!
Gina says
Oh so good, tastes like the best nougaty part of a Snickers Bar. I did use Adams crunchy peanut butter and added in some extra chopped peanuts. Divided into 8 small glass yogurt glasses and man is this a winner!!! Easy, quick delicious, everyone in the fam wants me to make this one again. Like right now.