Sweet and creamy, this low carb peanut butter mousse 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!
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 my five-minute peanut butter mousse. With just a few ingredients, this delicious 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.
If you’re legume free, you could easily substitute almond or sunflower butter for the peanut butter. Your kids will love this, 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.
5 Minute Peanut Butter Mousse – Low Carb and Gluten-Free
Sweet and creamy, this low carb peanut butter mousse will help you keep those girl scout cookie cravings at bay!
Ingredients
- 1/2 C heavy whipping cream (about one cup whipped)
- 4 oz. cream cheese (or Neufchatel cheese)
- 2 T natural peanut butter (no sugar added)
- 1/2 tsp. vanilla extract
- 7-10 drops stevia extract (equiv. 1/3 cup, or to taste)
Instructions
- 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.
Recipe Notes
Nutrition Information Per Serving: 325 calories, 4 g carbs, 1 g fiber, (3 g net carbs), 30 g fat, 5 g protein
Oh spoonfuls and spoonfuls of this could be shoved in my mouth!
Yeah, me too!
How much is each serving? I am assuming 1/2 cup? Thanks.
That sounds about right, per the ingredients.
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.
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?
I think she gave you the equivalent of 1/3 cup in the recipe.
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!
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.
Welcome to Florida! I live near Longboat and it is indeed warm and sunny Enjoy your vacation while we enjoy your mousse!
Thanks!
I live in Ellenton, FL looking forward to trying this, does the cream cheese need to be softened?
I was also wondering about using swerve. Should it be regular or the confectioner type?
Confectioner’s would give you the best consistency.
Looks like this could also be a good cookie/cake filling. With the MIM chocolate muffin??? Mmmmmmm
Sounds great to me!
If I used regular peanut butter how much liquid stevia should I use? About half?
Good question. I’d advise tasting it and adding more to your liking.
this looks…
ABSOLUTLY AMAZING!!!!!!!!!!!!!!!!!!!!!!!!
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.
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.
Looks light and yummy! Can’t wait to try this.
I just made this and am enjoying a bowl of it right now….mmmmm!
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.
Wow!!!!!! Delicious.
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
A capital T usually designates Tablespoons. Hope you enjoy it!
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.
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. 🙂
wonder if we could sub pb flour for the pb? if so how much
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.
Where do you buy swerve? Would splenda work?
What is a serving size? And how much does this make? Can’t wait to try it – thanks!
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.
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.
It’s certainly worth a try!
I used PB2 in place of the peanut butter and added mini sf chocolate chips. Thank you so much for your recipes!
Assuming sufficient willpower, would this freeze well?
I really don’t know. I’ve made frozen popsicles with similar ingredients but they were meant to be eaten frozen, not thawed.
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. *****
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!
So glad you liked it!
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!
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.
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!
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.
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.