Keto Peanut Butter Mousse

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.

I love simple desserts, which is why I'm grateful to the person who invented mousses. A treat that's on the table in 5 minutes is just wonderful!

I have a few mousse recipes on my website already. There is this chocolate avocado mousse, my keto pumpkin mousse and keto cheesecake fluff.

Since I am a HUGE peanut butter lover, I decided to adapt the fluff recipe and turned it into a low carb peanut butter mousse.

The result is a pleasure for your tastebuds that you don't want to miss out on. Piped into pretty dessert cups, this mousse has enough wow factor to be served at a dinner party.

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.

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:

• Drizzle of peanut butter
• crumbled keto ginger cookies, sugar cookies or chocolate cookies
• chopped peanut butter cups
• sugar-free chocolate chips
• crushed roasted peanuts
• whipped cream

Recipe 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.

FAQ

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.

Related 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:

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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 5 votes

Print Recipe Pin Recipe Rate

Prep Time 5 mins

Total Time 5 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. ***As an Amazon Associate I earn from qualifying purchases.

Ingredients

  

1x2x3x

• ▢ 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 crumbled keto 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

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