It just doesn’t get any easier than this keto peanut butter mousse. It’s sweet and creamy, and takes only 5 ingredients and 5 minutes to make. How’s that for instant gratification?
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’s one of my most popular keto desserts and you can see the appeal. A cheesecake based mousse with the salty sweet flavor of peanut butter and it only takes 5 minutes? 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. Be sure to check out the video in the recipe card!
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 complicated techniques. But when you taste the creamy richness of this easy 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 sugar-free chocolate sauce or some chopped up keto peanut butter cups.
How to make keto peanut butter mousse
Ingredients
This easy dessert takes only 6 ingredients, which you probably already have in your pantry:
- Whipping cream
- Cream cheese
- Peanut butter
- Sweetener
- Vanilla extract
Method
- Whip the cream until it holds stiff peaks.
- Beat the cream cheese, peanut butter, sweetener, and vanilla extract until smooth.
- Fold the whipped cream in until no streaks remain.
- Pipe into dessert cups and serve.
Additional tips for this recipe
Sweetener Options: Use a powdered or liquid sweetener to avoid grittiness. I like to use Swerve Confectioners but just about any sweetener should work here.
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.
Nut Butter Options: If you’re not a fan of peanut butter or trying to avoid legumes, creamy almond butter would work just as well.
Room temperature ingredients: For a smooth and creamy mousse, make sure that the cream cheese properly softened and the nut butter unrefrigerated. They are much easier to combine when they are at room temperature.
Chilled cream: The only thing that should be cold is the heavy cream. Make sure you take it out only just prior to whipping. Warm cream does not whip willingly into stiff peaks.
To serve: Pipe or spoon the mousse into four small dessert glasses (about 4 ounces). Top with chopped peanuts or peanut butter cups, and drizzle on a little homemade sugar free fudge sauce or sugar-free chocolate syrup. Heavenly!
Dairy Free Option
Wondering if you can make a dairy free version of this keto peanut butter mousse? You absolutely can! Use dairy free cream cheese and some coconut cream and follow the method I outlined in my Keto Peanut Butter Pie recipe.
More amazing keto mousse recipes
- French Keto Chocolate Mousse
- Keto Mascarpone Mousse
- Sky High Chocolate Mousse Pie
- Keto White Chocolate Mousse
- Chocolate Hazelnut Mousse Cake
- Frozen Mocha Mousse Bars
Keto Peanut Butter Mousse
Ingredients
- ½ cup heavy whipping cream (more if needed to thin the mixture)
- 4 oz cream cheese (softened)
- ¼ cup natural peanut butter (no sugar added)
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, whip the ½ 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 tablespoon 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.
Alice says
Can I make this without cream cheese? Would that affect the texture?
Holly says
We absolutely love this peanut butter mousse.
Deb says
We just made this and we added just a few sugar free chocolate chips. It was heavenly! Thank you so much for the delicious recipe!
Richard says
Can you skip the sweetener and replace peanut butter with sugar already in it?
Carolyn says
I guess, but I don’t think it will be sweet enough.
Bettina says
If I turn this into the PB pie, do you think it can be frozen? I have to make it in a Tuesday and we won’t be eating it until Friday.
Carolyn says
Yes, peanut butter pie freezes well.
Ana-Sofia says
Already a fan of your peanut butter bars i’ve just made this recipe today, its super tasty and super easy to make.
Thank you so much for your recipes and your time, you make my keto journey delicious!
Patti Sani says
Could you use peanut butter powder? I bought some months ago thinking I had seen several recipes that use the powder, now can’t find any of them 😋. Love your mug cake recipes and this sounds so good!
Carolyn says
You would need to re-constitute it first, to make peanut butter so it will mix in well.
Patti Sani says
Thanks! Going to give this a try!
courtney says
I’m obsessed, this is so delicious! Love that it’s keto!!
Kara says
Oh my gosh, so good! This time I just ate it plain, but next time I have to try it with your low carb peanut butter cups. That looks amazing!
Natalie says
I will be making this all the time!! It couldn’t be any easier & I am excited to try adding all kinds of toppings!
MILICA VIRAG says
I didn’t have whipping cream, i used 1/2c half and half, so I used 2tbs ground chia powder as a thickener. Also instead of 4oz cream cheese I used home made feta cheese. It turned out sweet and satisfying with me thinking thinking that I could make frozen custard or icecream or even cream pops. Thank you! I can also see other possibilities, such as cream filling for cakes and toppings.
Debra Huewe says
Do you ever try to make these yummy desserts dairy free? My husband can not eat any dairy (cow) but tolerates goat milk and plant based products. I’m on Keto and I cannot tolerate gluten or almost all grains. We make an interesting pair don’t we? Thank you for reading this and considering my request.
Debra Huewe (djah23@gmail.com)
Carolyn says
Please use the search box and type in dairy free or go to my recipe index and look at the dairy free category. I have TONS!