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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
This recipe looks delightful!!! Carolyn, I’m wondering if you have a suggestion for me. Quite a while ago I made some chocolate muffins. They might have protein powder in them, along with chocolate chips. I don’t remember if they are yours or not. Anyway, something I did made them taste a bit off. So I froze them. Instead of throwing them out I’m trying to come up with an idea to use these muffins in some kind of a different desert, something that I would be adding other ingredients to improve the flavor. Maybe a pudding, I don’t know. Do you have any suggestions?
Absolutely… turn them into truffles! Crumble them up, add some butter or cream cheese, maybe a bit more sweetener. Roll into balls, freeze, and dip in chocolate!
So yummy and creamy. A definite will make again. Next time I’ll shave some Lilly’s sugar free chocolate on top !!!
I have a question about your Keto Chicken Pot Pie. One of the ingredients is glucomannan (optional). I looked that up on the internet and it has to do with weight loss. Why was that not stated in the ingredients section. I also saw that it helps to thicken the recipe. Can you please clarify why it does not state anything about weight loss.
Thank you.
I don’t use it for weight loss, that’s why. It’s not like the tiny amount in this recipe will affect your weight. The only reason anyone uses it for weight loss is that it’s a soluble fiber and helps keep you feeling full. But you have to consume more of it for that affect.
I don’t see any updates. I’ve compare it to my printed off recipe in 2021. It’s exactly the same. Did I miss something? I make it all the time. It’s really delicious.
The updates was from 2019, so… 🙂
can I use cool whip
I have no idea, I don’t use it. Sounds like you will need to experiment.
Did cool whip work?
I do not recommend cool whip for human consumption. 😉
Yummy
Can you use the PB2 powder ?
You will need to turn it into peanut butter first.
Delicious and so easy to make!
I am not fond of the taste of powdered sugar free sweeteners. Will allulose dissolve enough to make this work? Thanks.
We love peanut butter so when this showed up of course I had to give it a try.
Now I double the recipe everytime I maker it as everyone loves it.
Thank you so much.
Now how to make a Peach Pound Cake keto style?
I can’t wait!
Can you use powdered peanut butter instead, such as PB2? How much should you use?
Just use the instructions on the back to make peanut butter with it… then proceed.
I made it using Whipped Coconut cream! Yummy!
Delicious! I just started keto again and knew I needed to have a little something sweet on hand. Swerve brand isn’t available where I live, so I had to play around with sweeteners. I used a tablespoon of erythritol and another tablespoon of a Stevia erythritol blend. I probably could have used more, but this is sweet enough for me. I enjoyed this and will make it again.
Sounds very tasty. I will make it as soon as I can.
I’ve made this twice now, the first as designed, but we had leftovers. After refrigerating the mousse, it stiffened up quite nicely, and I made it again to use as a frosting for a low carb chocolate cake. It rocked it. I’m planning on making this as a sweet dip for the Christmas buffet to serve w/ low carb graham crackers. VERY versatile recipe. Thank you! Note: I did not change anything in the recipe.
Love the idea of the dip!