Published: · Modified: by Katrin Nürnberger · This post may contain affiliate links · 7 Comments
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This creamy, airy keto peanut butter mousse recipe is so quick and easy. It requires just 5 ingredients and you can whip it up in 5 minutes.
You won't be able to resist this low carb peanut butter mousse! It has an impossibly silky, fluffy texture and it is packed with deep peanut butter flavor. You'll also love the fact that one serving contains only 2.3g net carbs!
Piped into pretty dessert cups, this keto mousse has enough wow factor to be served at a dinner party. It is one of my go-to sugar free dessert recipes when I have short-notice guests.
Love easy treats like this? Take a look at my chocolate avocado mousse, my keto pumpkin mousse and keto cheesecake fluff.
Jump to:
- Ingredients
- Instructions
- Toppings
- Variations
- Recipe FAQs
- Storage
- More Keto Peanut Butter Recipes
- Recipe
Ingredients
Here are the ingredients you'll need:
- Smooth peanut butter: Must be soft and creamy. Room temperature is best. I like Manilife deep roast peanut butter, which is slightly salted.
- Mascarpone: This is a smooth, rich Italian cream cheese. You can replace it with cream cheese.
- Heavy cream: Whipped to soft peaks.
- Powdered sweetener: I used a monk fruit sweetener blend, but you can use pure powdered erythritol, xylitol, allulose or Swerve confectioners.
- Vanilla extract: Optional, but recommended.
See the recipe card for full information on ingredients and quantities.
Instructions
Step 1
Add the mascarpone or cream cheese, sweetener, peanut butter and vanilla to a large mixing bowl. Mix with an electric hand mixer to combine.
Step 2
In another large bowl, whip the cold cream until just below stiff peaks.
Step 3
Fold the heavy whipping cream through the peanut butter mixture until combined and smooth.
Step 4
Spoon into a glass or use a piping bag.
Toppings
The mousse tastes great solo. Here are some ideas for toppings to make it look pretty:
- Drizzle of peanut butter
- crumbled keto ginger snaps, keto sugar cookies or keto chocolate cookies
- chopped keto peanut butter cups
- sugar-free chocolate chips
- crushed roasted peanuts
- whipped cream
Expert Tips
Peanut butter: If your peanut butter does not contain salt, add a pinch of sea salt to the recipe. It really lifts the taste.
Ingredient temperature: I used cold mascarpone straight from the fridge because I wanted to serve my mousse straight away. Some recipes recommend using room temperature cream cheese (or mascarpone). I honestly don't think it makes a difference as long as you use a quality product. The cream should definitely be cold - it whisks up much better that way.
Variations
- Chocolate peanut butter mousse: Add 2 tablespoons unsweetened cocoa powder
- No peanut butter: Use almond butter or any other nut butter
- Make it dairy free: Use dairy-free cream cheese and whipped coconut cream instead of heavy cream.
Recipe FAQs
Can you make peanut butter mousse ahead?
Yes, you can make this recipe a day or two ahead. Simply store it in the fridge until ready to serve.
Can I use crunchy peanut butter?
You could, but it may be difficult to use a piping bag.
How can I make the mousse lighter in calories?
You can replace the cream cheese with Greek yogurt. Or try my peanut butter yogurt instead!
Storage
Refrigerator: Keto peanut butter mousse stays fresh in the fridge for up to 6 days. Store in an airtight container.
Freezer: You could also pipe leftovers into an ice cube tray and freeze to make fat bombs. Store in the freezer for up to 3 months.
More Keto Peanut Butter Recipes
I just published these keto no bake cookies, and I've written an entire post about keto peanut butter desserts.
Here are the top PB posts from my website:
- Coconut Flour Peanut Butter Cookies
- Keto Peanut Butter Brownies
- Keto Peanut Butter Mug Cake
- Sugar Free Peanut Brittle (Keto)
Tried this recipe? Give it a star rating below!
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Recipe
Keto Peanut Butter Mousse
Katrin Nürnberger
from Sugar Free Londoner
Peanut butter fans are in for a treat with this keto peanut butter mousse. It's super smooth and fluffy and impressive enough to serve at a dinner party. Your guests won't believe it's sugar free!
5 from 13 votes
Print Recipe Pin Recipe Rate
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dessert
Cuisine American
Servings 6
Calories 382 kcal
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup mascarpone or cream cheese, cold (240g)
- ¼ cup powdered sweetener 40g (use ⅓ cup / 60g for a sweeter mousse)
- 3 tbsp / 55g peanut butter smooth
- 1 cup heavy cream cold (240g)
- ½ teaspoon vanilla extract
- pinch sea salt if your peanut butter is unsalted
Instructions
Add the mascarpone or cream cheese, sweetener, peanut butter and vanilla to a mixing bowl. Mix with an electric mixer to combine. If your peanut butter is unsalted, also add a pinch of sea salt
In a clean bowl, whip the cream until just below stiff peaks.
Fold the whipped cream through the peanut butter mix until combined and smooth. Pipe or spoon into a glass and top with optional crumbled low carb biscuit of choice and a drizzle of peanut butter.
Video
Notes
2.3g net carbs per portion. Makes 6 portions of 90g each.
I topped my mousse with a drizzle of peanut butter and crumbledketo ginger cookies.
Store in the fridge for up to 6 days or freeze for up to 3 months.
If using cream cheese, use a good quality thick one like Philadelphia.
Nutrition
Serving: 90gCalories: 382kcalTotal Carbohydrates: 2.9gProtein: 5.1gFat: 39gSaturated Fat: 23.4gFiber: 0.7gSugar: 1.7g
Tried this recipe? Pin it for later!Mention @sugarfreelondon or tag #sugarfreelondon!
More Keto Pudding Recipes
- Creamy Keto Chia Pudding
- EASY Raspberry Frozen Yogurt
- Keto Fluff - EASY and QUICK
- Keto Flan - Creme Caramel
Reader Interactions
Comments
Dale
I have this major urge to make this right now! I really like your recipes and already subscribe to your emails. I would "almost" never change anything in a recipe of yours, but think I want to change the order up on this one - making the whipped cream first, maybe with half the sweetener, only because it will taste better when I lick the beaters. If I whipped the cream cheese/peanut butter first I would need to at least do a finger clean on the beaters before whipping the cream, and I really don't enjoy cleaning beaters. Maybe the cream would whip anyway, but rather than mess it up, I will change the order. I live alone, so don't mind the licking bit. Also, I will save on cleanup and fold and leave it in the one bowl. Pretty sure it will be just 2 servings! HaHa!Reply
Katrin Nürnberger
Thank you for detailing your tweaks!
Reply
Denise
Easy to make and delicious! Put some fresh raspberries on top.Reply
Ophelia
OMG this is so tasty! Peanut butter mousse is life!!!Reply
Claudia
This recipe looks delicious and will definitely going to try it, but I was wondering if instead of peanut butter I can use instant coffee too.
Reply
Katrin Nürnberger
Yes, I think that should work as well.
Reply
Loraine
I am drooling just reading this recipeReply
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