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
This easy dessert takes only 6 ingredients, which you probably already have in your pantry:
- Whipping cream
- Cream cheese
- Peanut butter
- Vanilla extract
- 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
- 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
- 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.
So quick. So easy. Soooooo Good!!!
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.
Mike Roberts says
This was fantastic! Great texture and perfect sweetness. This one is a keeper!
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….
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.
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!
Can nut pod creamer be substituted for the heavy whipping cream?
No, because it doesn’t whip. You won’t be able to fold it in for a light mousse.
Enisha Sims says
Can Almond Butter be used in place of peanut butter? I love this page btw
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.
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
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.
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! =)
Glad we figured it out!
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
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.
what brand peanut butter do you use?
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!
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.
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?
If you want a chocolate crust, I have one here: https://alldayidreamaboutfood.com/low-carb-chocolate-peppermint-ganache-pie/
So good!! An absolute win! Quick, super easy – thank you!!
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.
I made with double the cream and actually like it better…the pb flavor is a little too rich for me.
AMAZING!!! Honestly, I could eat my weight in this every week. Thank you for such a yummy treat.
How long does this stay in the fridge? I’m the only Ketoer in the house.
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.
Bonnie Hanna says
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Lanée Johnson says
Just EXCELLENT! Thank you for another great recipe!
This was excellent! I needed this SO much.