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.
🌟 Why You'll Love This Recipe
- Creamy, airy texture
- Deep peanut butter flavor
- Only 5 ingredients
- Quick - Ready in 5 minutes
- Keto-friendly - 2.3g net carbs per portion
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.
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.
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
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.
- 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.
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.
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.
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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Keto Peanut Butter Moussefrom Sugar Free Londoner
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.
- 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
- 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.
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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.
Yes, I think that should work as well.
I am drooling just reading this recipe