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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This is delicious and comes out perfectly every time that I make it. I add several tablespoons to the peanut butter and cream cheese mixture to soften it before combining before the whipped cream.
Love it.
Can this be refrigerated for use like in 24 hours?
I usually make it and eat it:) but I want to refrigerate to use with a dinner at church
Yes, absolutely! It’s good for about 3 days in the fridge.
Can’t wait to make it. Looking forward to
This was so delicious I am already addicted to this recipe. I added agave syrup instead of sweetener and also a bit of cocoa powder. I did not add any chocolate to the top as it was perfect to me as is.
I just made this and it is delicious. I made exactly as written. I put it in four ramekins and sprinkled some Lily’s dark chocolate chips on top of each for a little crunch. Then I covered each one with plastic wrap to chill. My husband made the suggestion of using Lily’s white chocolate chips on top as well and I will do that next time. Because there will be a next time. Thank you for the great recipe.
This is delicious and easy to make. The second time I made it I added cocoa and a little less peanut butter. SO good!
yummy I love chocolate and peanut butter
This is delicious!
I can’t believe it took me so long to make this!! This is absolutely delicious. Topped it with some sliced almonds and some chocolate chips the first time. Amazing. Topped it with fresh, sliced Ontario strawberries the second time. Oh, words cannot express. Good thing we doubled the batch from the get go. This will be a keeper!! Thank you, Carolyn, for another wonderful recipe.
Wonderful! Fluffy and tasty. I used almond butter because I just had enough left of it, and added a few drops of caramel flavoring with the vanilla. Very easy to make.
Just made this and it’s very good. Rich, filling and easy to make.
How far in advance can this be made? I’d love to make a batch and keep a few servings in the fridge to enjoy over the next few days.
As long as your ingredients were fresh (nothing close to expiring), it’s good for about 5 days.
Just tried someone else’s recipe and thought, this needs more cream cheese. I wonder if Carolyn’s recipe has more, it surely does! The queen is always spot on!
I love this recipe as it is so quick and easy, plus it satisfies my ever-present peanut butter craving.Thank you for this and all of your other recipes.
The recipe is great and 5 star. But, a couple mistakes I made. 1. I overworked the fold in process which made it a little more dense. As the recipe states, be “gentle” when folding in the whipped cream mixture. My bowl was a little small which made it more difficult.
2. I used Smuckers Natural Creamy peanut butter but it was on the gritty side. Next time I will either find a smoother peanut butter or maybe try powdered peanut butter. All my fault and I’m sure this will be better on my next try.
Thanks for the recipe!
Try Santa Cruz natural no-stir PB… it’s my favorite! Also, I am often guilty of choosing too small a bowl for my baking. I regret it every time so I understand!
Can this peanut butter mousse be frozen?
I’m wondering too if this can be frozen
Sure!
I am unashamed to say I ate half of this before even getting it in a ramekin lol