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)
- 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.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
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????
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!
Wow!!!!!! Delicious.
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.
I just made this and am enjoying a bowl of it right now….mmmmm!
Looks light and yummy! Can’t wait to try this.
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.
this looks…
ABSOLUTLY AMAZING!!!!!!!!!!!!!!!!!!!!!!!!
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.
Looks like this could also be a good cookie/cake filling. With the MIM chocolate muffin??? Mmmmmmm
Sounds great to me!
I was also wondering about using swerve. Should it be regular or the confectioner type?
Confectioner’s would give you the best consistency.
I used Swerve, add a tablespoon taste, then add a little more. It takes a lot less than you think!
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
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 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.
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.
How much is each serving? I am assuming 1/2 cup? Thanks.
That sounds about right, per the ingredients.
Oh spoonfuls and spoonfuls of this could be shoved in my mouth!
Yeah, me too!
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!
I have to say this IS my favourite, by far!!!
I only have monk fruit sweetener can I use that or does it have to be powdered sweetener
If it’s not powdered, it’s going to be quite gritty!
I put my monk fruit sugar in my Magic Bullet and pulse to make it powdered sugar.
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!!
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.
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
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!
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.