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.
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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
Katrin's Top 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
Yes, you can make this recipe a day or two ahead. Simply store it in the fridge until ready to serve.
You could, but it may be difficult to use a piping bag.
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, which you must try. Here are the top PB posts from my website:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Peanut Butter Mousse
from Sugar Free LondonerNote: 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.
Theresa Russell
This is amazing - easy to make and so tasty, I teamed it with the peanut butter cookies as dessert at a dinner party . . . everyone was a bit skeptical when I said I was doing a keto evening meal, but they all loved it!
Lorrie
This is a great dessert.
I’m going to try and make it with cocoa and have a chocolate version.
Katrin Nürnberger
Let me know how you get on with the chocolate version!
Jackie Blalock
I can’t have cow dairy, would using thick, canned coconut milk work?
Katrin Nürnberger
Yes, I think that would work well.
Ruth Sams
I put this on a keto paleo Oreo crust and thought I’d died and gone to heaven! It was so good!
Katrin Nürnberger
Thank you for detailing your tweaks!
Denise
Easy to make and delicious! Put some fresh raspberries on top.
Ophelia
OMG this is so tasty! Peanut butter mousse is life!!!
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.
Katrin Nürnberger
Yes, I think that should work as well.
Loraine
I am drooling just reading this recipe