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.
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!
Sarah says
THIS???
Amazeballs. Seriously. Thank you.
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!
Janice says
No question awesome delish. What if I ate the whole thing as long as I am still within my macros?
Mike says
Thank you so much for this it saved me fron cheating
Kay says
I loved this!!
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!
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.
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.
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!
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. 🙂
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.
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!
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.
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!
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!
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. *****
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.
judy says
I used PB2 in place of the peanut butter and added mini sf chocolate chips. Thank you so much for your recipes!
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!